Perfectly firm and slightly crisp and chewy on the outside, yet still pouring from the center, this gluten free cake is best served lukewarm with cold whipped cream. Palm sugar showed to work particularly well for this cake, but if unavailable, it can be replaced with honey, raw sugar or other sweetener of choice.
gluten free chocolate lava cake with a hint of chili
1 cup coconut palm sugar
100 g butter
¼ cup unsweetened cocoa powder
1 tablespoon chili powder
¾ cup white rice flour
¼ cup tapioca flour
½ teaspoon salt
Melt butter and set aside to cool.
Beat eggs and palm sugar with an electric mixer until light and fluffy.
Add butter and dry ingredients to the fluffy eggs and mix delicately.
Fill 6 lightly buttered ramekins with the batter.
Bake at 350F/175C for 7-9 minutes.
Photography by Philip Blankenship.