Gluten Free Lava Cake

Posted by: AUI

Chocolate cake with a warm, flowing center.

Active Time

0 Hour
10 Minutes

Total Time

0 Hour
18 Minutes

Assembly

Butter as Needed, melted Butter as Needed, melted

Granulated sugar as Needed Granulated sugar as Needed

14.1 oz Butter 400 g Butter

14.1 oz 58% Trudelia Bittersweet Couverture Coins 400 g 58% Trudelia Bittersweet Couverture Coins (540058) (540058) Qty: 1

11.3 oz Gluten Free Brownie Mix, 6x44oz bags 320 g Gluten Free Brownie Mix, 6x44oz bags (653001) (653001) Qty: 1

8.0 fl.oz Egg 237 g Egg

8.0 fl.oz Egg yolk 237 g Egg yolk

0.9 oz Vanilla Bean Marinade 26 g Vanilla Bean Marinade (690010) (690010) Qty: 1

0.5 oz Kosher salt 14 g Kosher salt

Brush desired ramekins with the melted butter and dust with sugar; set aside. Melt the second amount of butter and couverture together. In a separate bowl, combine the brownie mix and the eggs together in the bowl of a stand mixer, using the paddle attachment. Add in the chocolate mixture and continue mixing until incorporated.
Divide the batter between the prepared ramekins and then scoop a small amount of the ganache into the center of the batter. Bake at 375ºF/ 190ºC for 8 minutes.