Description
This gluten free lava cake is loaded with a rich, oozing whiskey caramel sauce that emerges to mingle with the deep chocolate and pecans. Adapted from Vegetarian Nirvana.
Ingredients
Scale
For the Whiskey caramel sauce:
- 2 cups granulated sugar
- ¼ cup water
- 1/3 cup whiskey (I used Jack Daniels)
- 1 tsp. fresh orange juice
- 2 cups heavy cream
- ½ tsp salt
- 1/3 cup pecans,chopped
For the chocolate cake batter:
- 4 oz of semi- sweet baking chocolate squares (113 grams)
- 4 oz of butter (1 stick )
- 1/3 cup of sugar or icing sugar
- 2 large eggs
- 1/3 cup A P gluten free flour
- Some butter for greasing 4, 3 inch diameter, ramekins
- a little rock salt/sea salt
- 100% cocoa powder for dusting ramekins, optional
Instructions
For the Whiskey caramel sauce:
- Combine the sugar, water, whiskey, and orange juice in a heavy bottomed saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to turn color.
- Increase the heat to thigh and boil until the syrup turns a deep amber color, 4 to 5 minutes.
- Watch carefully, as it can burn quickly.
- Immediately remove the pan from the heat and pour in the cream and salt.
- Use a wooden spoon to carefully stir in the cream, as caramel has a tendency to hiss and splash as the cold cream hits it.
- Add the chopped pecans.
- Place the pan over low heat and cook, stirring constantly, until the caramel thickens, 5 to 7 minutes.
- The mixture should be very thick. Let boiling sauce cool until it is just warm before serving.
- To store, cover and refrigerate for up to 1 week.
For the chocolate cake batter:
- Preheat oven to 425 deg (220 deg celsius)
- Butter the ramekins. Dust with cocoa powder(optional)
- Microwave the chocolate squares and butter for one minute in a large bowl. The chocolate will not have completely melted at this point. Whisk till the chocolate and butter combine.
- Add the sugar and mix it in.
- Whisk in the eggs and incorporate.
- Stir in the flour. Work the flour in gently to combine.
- Divide batter among the 4 ramekins.
- Gently push one heaping teaspoon of the cooled caramel sauce into the batter,sprinkle some salt and cover it with the rest chocolate cake batter.
- Place ramekins on a cookie sheet and bake between 10-13 minutes. The cake is ready when it has a domed appearance, the center is a little moist and the edges of the cake, dry and firm.
- Remove from the oven, insert a knife and go around the cake, invert onto serving plates, garnish with orange and mint salad or a scoop of vanilla ice scream and serve.
- Category: Dessert
- Cuisine: Gluten Free