I like when things are individual serving sized. I am someone who tends to eat a large quantity of something without really noticing until it’s gone, so things in small portions are good for me. I woke up this morning wanting some sort of small cake, with chocolate. I looked around and came up withthisrecipe, which I tweaked a bit and made gluten-free. I didn’t let my chocolate cool before I dumped it in with the other ingredients, so my cakes weren’t smooth chocolate but had little slivers running through them, which I liked. Also, I'm entering this in this month'sGo Ahead, Honey, It's Gluten Free!event.
Steamed Chocolate Pudding Cakes Makes 8 cakes
2 eggs 1 cup sugar 1 cup milk 2 T butter 2 oz unsweetened chocolate, chopped roughly 1 t vanilla 1 1/2 cups GF flour mix 1/2 t xanthan gum pinch salt 1 1/2 t baking powder
Melt the chocolate and butter together in the microwave, stirring often. Preheat oven to 350, grease 8 ramekins, and set a kettle of water on to boil. Whip the eggs until light and fluffy, then add the sugar and mix well. When chocolate/butter is slightly cool, add to egg mix with vanilla. In a separate bowl, whisk together flour, xanthan gum, salt and baking powder. Fold in the chocolate mix, then fill ramekins about 2/3 of the way full. Cover each with foil, set in a larger pan, and pour boiling water halfway up the sides of the ramekins. Bake 40 minutes, until set.