UConn Manager of Culinary Development, Robert Landolphi, demonstrates how to make a Gluten-Free Chocolate Java Lava Cake. UConn was named the #1 Gluten Free Accommodating College at the 2014 meeting of the National Association of College and University Food Services.
Chocolate Java Lava Cake
1.2 ounces oat flour (1/3 cup)
2 tablespoons potato starch
¼ teaspoon xanthan gum
¾ cup bittersweet chocolate (about 4 ounces)
¼ cup canola oil
½ cup powdered sugar (plus extra for dusting)
½ teaspoon instant coffee
2 large eggs
2 large egg whites
Raspberries or strawberries for garnish
1) Preheat oven to 425 degrees.
2) Weigh or lightly spoon oat flour into dry measuring cup; level with a knife. Combine oat flour, potato starch, and xanthan gum in a small bowl; stir with a whisk.
Place chocolate in a double boiler and stir with rubber spatula until smooth and creamy. Stir in oil, instant coffee and powdered sugar. Remove bowl from heat and stir/whisk in eggs and egg whites until blended.
3) Spoon batter ¾ full into 6 (6-ounce) ramekins or custard cups coated with food spray. Place ramekins on a baking sheet and bake in 425 degree oven for 10 minutes, or until edges are puffed but center is still soft. Cool 2 minutes in ramekins, then run knife around edges of cake, remove cakes, and place on dessert plate. Sprinkle with powdered sugar and garnish with raspberries or strawberries.
Recipes compliments of Robert Landolphi/ Cooking Light 2014.