Ingredients
Units Scale
- 5 oz. bittersweet or semisweet chocolate
- 10 Tbl. (1 1/4 sticks) Unsalted butter
- 3 large eggs
- 3 large egg yolks
- 1 1/2 cup powdered sugar
- 1/2 cup Gluten Free flour (we use Pamela’s Artisan flour)
- Baking sheet
- 6 ramekins
Instructions
- Preheat oven to 450º.
- Butter each ramekin.
- In a small saucepan melt butter and chocolate on low heat. Set aside to cool.
- In a large bowl, beat butter, sugar and vanilla
- Whisk eggs and yolks to blend, add sugar, slightly cooled chocolate mixture and flour. Pour into buttered ramekins.
- AT THIS POINT you can; Cover and chill or bake. If baking later, place ramekins covered in refrigerator. Keeps well over night or until 3 days. If chilled, remove from refrigerator 20 minutes prior to baking. Remove cover before baking.
- Place UN-chilled ramekins on a baking sheet and bake at 450º for EXACTLY 11 minutes. Edges are firm but the inside is molten & runny. If batter was made ahead and then refrigerated, bake for 14 minutes. If baked longer you wont have the molten goodness.
Notes
Serve in individual ramekin. Be careful, they are hot! Top with ice cream, whip cream, coconut cream. Our favorite ice cream flavors: Salted Caramel, Vanilla bean, or Dulce De Leche. OH YUM!
LEARN HOW TO MAKE THESE CHOCOLATE VOLCANOES IN OUR LATEST VIDEO:
- Prep Time: 20 min
- Cook Time: 11 minutes