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Gluten-free white chocolate lava cakes with raspberries
These golden gluten-free white chocolate lava cakes with raspberries are sweet, airy, and full of wonderful jammy goodness. Make them for the ultimate winter treat.
Servings 12 servings
Ingredients
WHITE CHOCOLATE LAVA CAKES:
- 136 g butter
- 170 g white choc
- 100 g sugar
- 21 g tapioca flour
- 75 g cornstarch
- 4 eggs
RASPBERRY FILLING:
- 4 tablespoons raspberry jam
- 100 g white chocolate
- Fresh raspberries for decoration
Instructions
- Heat the oven to 350F/180C.
- In a small bowl, heat the raspberry jam in the microwave for one minute.
- Add the white chocolate and stir until smooth and no lumps remain. Freeze one hour.
- In a separate small bowl, melt the butter in the microwave. Place remaining white chocolate in a large bowl, and pour melted butter over it. Stir until well combined.
- Add the sugar and stir.
- Add eggs gradually, whisking after each one.
- Finally, mix in tapioca flour and cornstarch and fold briefly, just until combined into a uniform mixture.
- Coat the inside of each individual ramekin mold or a muffin pan indent with butter. Add one teaspoon of corn starch, swirling the mold to coat its insides completely. Discard excess flour.
- Fill your ramekins about three-quarters full with batter, then add a tablespoon of your frozen raspberry-chocolate mixture. Fill to the top with remaining batter. Bake in a preheated oven for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
- Run a knife along the edges of the ramekin or individual muffin cups to loosen. Invert onto a plate. Top with fresh raspberries.
- Serve immediately, and enjoy with a glass of Woodbridge by Robert Mondavi Wines Pinot Noir.