I found a winner! Ever since I published the recipe for Carnival Cruise’s Chocolate Melting Cake, I’ve been getting google hits for gluten free Chocolate Melting Cake, which I did not have a recipe for. Probably because I have gluten free recipes for Coconut Lime Muffins, Brownies, and rollable pie crust. The Pavlova too, while not specifically a gluten free recipe, just happens to not have gluten in it.
I like to give people what they want when I can, so I started working on a recipe for a gluten free melting cake. Unlike the pie crust, which had all sorts of issues to work out, the cake baked up fine no matter what flour I used. The problems were all in the taste, the texture, or both. Since there’s really no point to making dessert if people don’t enjoy eating it, I needed to find flour that gave it the right taste and texture.
Not having a whole lot of luck finding the right flour on my own, I tried a google search for the best gluten free cake flour and came up with a great blog on flours by gluten free mommy. I tried her cake flour recipe of equal parts tapioca, sorghum, and brown rice flour. This time the cakes turned out quite tasty, and with a good texture too.
Gluten Free Chocolate Melting Cake
4 oz semi-sweet chocolate (4 squares)
7 Tablespoons butter
1/4 cup sugar
1/2 cup gluten free cake flour, made from equal parts tapioca flour, brown rice flour, and sorghum flour
Melt chocolate and butter in top of double boiler. While that melts, whisk 2 of the eggs with the sugar. Mix in flour and then whisk in the last egg. Meanwhile stir the melting chocolate and butter frequently. When fully melted, remove from heat. Stir a few spoonfuls of the chocolate into the egg mixture, stirring quickly to ensure that the chocolate does not cook the eggs. Whisk fast while slowly pouring the rest of the chocolate into the egg mixture. Divide dough evenly into 4 ramekins or small pyrex bowls.
Bake at 390 degrees F (200 degrees C) for 15-20 minutes. The cake is done when the darker doughy looking spot in the center is about the size you want the gooey part in the middle to be. I baked the ones in the photos 17 minutes, but they had been refrigerated for a couple hours. If you bake them right after making the dough they don’t take quite as long. They will keep in the refrigerator unbaked for a couple days so you can make them ahead and pop them in the oven when you want to eat them. I baked two the first night, and the other two the next day. Since they were in the refrigerator longer, I expected them to take at least as long, but for some reason they didn’t need quite as much time. (Possibly because of not opening the oven to check on the dark spot as often.)
Carnival serves their chocolate melting cakes with a dusting of powdered sugar on top and vanilla ice cream on the side. You can serve these Carnival’s way if desired, but they are good enough even people not on a gluten free diet enjoy eating them plain. Other options include serving the cake with the ice cream on top, smothered in hot fudge, or topping the cake with whipped cream instead of ice cream.
Most cruise lines can accommodate gluten free or other restricted diets. The key is in advance notice. Requirements vary between cruise lines, so check with the one you plan to sail on to find out how long before the cruise you need to let them know you are cruising gluten free. They may not have the food you need on board without advance notice. Some ships also ask that you meet with the Maitre’D shortly after boarding to make arrangements for special menus.
This doesn’t have anything to do with my recipe, but I just thought I’d share a link to a website called celiac.com. It has all sorts of information about gluten intolerance and gluten free recipes and things that people on gluten free diets might be interested in.