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No gluten creamy chocolate cake

For 6 creamy chocolate cake Preparation time : 10 min, Cooking time: 9 min

Ingrédients

  • 150 g dark chocolate
  • 75 g butter or 45 g coconut oil
  • 50 g sugar
  • 3 eggs
  • 40 g rice flour gluten-free flour, maizena

Instructions

  1. Preheat oven to 180 °C
  2. Melt the chocolate with butter or coconut oil.
  3. Beat eggs with sugar.
  4. Add the flour then the melted chocolate and whisk until you obtain a homogeneous paste.
  5. Pour in 6 muffin cups each covered with a piece of parchment paper letting out a tab of paper to facilitate demolding.
  6. Add a square of chocolate in the center of each cake.
  7. Bake for 9 minutes at 180 ° C. Be careful to follow the baking to prevent cakes from overcooking, 1 extra minute can do anything switch! The cooking time may also vary depending on your oven. I advise you to stay in front of your oven to monitor your first bake. The top of the cakes must be cooked outside and looked less and less cooked inwards. The trick is to leave the square of chocolate visible, when it is completely melted cakes are ready but be careful sometimes it tooks only a few seconds!
  8. Take the cakes out of the oven and let them rest for a few minutes before unmolding.
  9. Unmold and eat still hot!

Notes

You can keep your choclate cake in the fridge and enjoy them cold, they will then look like brownies. You can heat them in the microwave or quickly in the oven. You can also prepare your dough in advance and cook your cakes at the last moment when you are ready to eat them.