Gluten-Free Chocolate Cherry Lava Cake
An incredibly decadent chocolate gluten-free dessert filled with our Tart Cherry with Cardamom & Port will stun family and friends!
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½ cup + 2 Tbsp King Arthur Gluten-Free Chocolate Cake Mix
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½ cup confectioners' sugar
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⅛ cup Dutch-process cocoa
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¼ tsp espresso powder
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3 Tbsp hot water
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6 Tbsp unsalted butter, melted
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1 large egg
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6 bittersweet chocolate disks
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Blake Hill’s Tart Cherry with Cardamom & Port
Instructions.
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1
Preheat oven to 375°F; lightly grease 3 baking cups and lightly dust each cup with cocoa powder.
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2
Whisk the cake mix, confectioner's sugar, cocoa and espresso powder until homogeneous.
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3
Stir 1 Tbsp Tart Cherry with Cardamom & Port Jam, melted butter and water into dry mixture, then stir egg until combined.
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4
Spoon batter into baking cups, then place 2 chocolate disks into the center of each cup's batter.
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5
Bake for 15 minutes until only a quarter-sized circle in center of each cake still appears underdone.
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6
Immediately run a small knife around edge of cakes to loosen, then cool for 5 minutes in their cups.
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7
Turn cakes into individual plates, top with another spoonful of Tart Cherry with Cardamom & Port Jam ~ and Enjoy!
