Gluten Free Molten Chocolate Cake With Raspberry Sauce Recipes

Steps:

• For Cakes:
• To make the ganache, melt 4 ounces of the chocolate with the heavy cream over a double boiler. Stir until smooth and chill until firm enough to scoop, about 30 minutes.
• Preheat the oven to 400 degrees F and butter 8 (7-ounce) ramekins. Coat the inside with 2 tablespoons of the sugar, making sure to tap out the excess.
• In a medium bowl combine the remaining chocolate with 1 cup of butter over a double boiler until melted, stirring occasionally. Remove from heat and cool to room temperature. In large bowl beat together the eggs, egg yolks and the remaining 1/2 cup of sugar until pale, thick and light. Sift the flour over top, and fold in the salt and almond extract. Fold in the cooled chocolate mixture until uniformly combined. Divide equally between the prepared ramekins.
• Using a small scoop or tablespoon, form the chilled ganache into 8 balls.
• Put 1 into the center of each ramekin and press down slightly to cover with the batter.
• (Cakes can be prepared to this point, covered and held in the refrigerator for a few hours until ready to bake.) Arrange the ramekins on a baking sheet and bake until the tops look set, about 10 to 12 minutes. Remove from oven and carefully invert the ramekins onto serving plates. Garnish with raspberry sauce and reserved raspberries and serve immediately.
• For Raspberry Sauce and Garnish:
• Reserve 8 raspberries for garnish. Mash the remaining raspberries through a fine meshed sieve into a small bowl. Discard the seeds. Add the 2 tablespoons of superfine sugar and the Kirsch and whisk until the sugar is dissolved.

Steps:

• For the Raspberry Sauce: Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside. For the Chocolate Cakes: Preheat the oven to 350 degrees. Butter and flour seven 8 ounce ramekins. Melt the butter and the chocolate together, either in a microwave, or in the top of a double boiler over simmering water. Place the sugar, flour, and eggs in a mixer, and beat until thick and fluffy. Pour the batter into the ramekins, filling them up about three-quarters of the way up. Bake until they puff up, and the tops begin to crack, 15 to 20 minutes. Run a knife around the edge of each ramekin and flip the ramekin upside-down on a plate to serve. Serve with Raspberry Sauce, and/or vanilla ice cream. For the Raspberry Sauce: Place the raspberries and sugar in a saucepan, and bring to a boil over high heat, stirring constantly. Boil until the sugar dissolves, then remove from heat. Let cool slightly. Using a potato masher, mash up the sauce. In cheesecloth over a large bowl, strain the sauce, so the seeds and the pulp of the berries are separated from the juice. Discard the seeds and pulp( or save them to put over plain yogurt for a snack or breakfast. Yum!. Place the juice back in the pan, and simmer until it thickens slightly. Remove from heat and set aside.

Steps:

• For sauce:
• Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)
• For cakes:
• Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
• Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
• Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
• Turn cake out of pan upside-down onto a cake plate.
• Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.