Cherry Blossom Chocolate Lava Cake
This recipe offers an enchanting Japanese-inspired chocolate lava cake that is gluten-free and perfect for a romantic or spring celebration. It includes a detailed description, ingredient list, instructions, and visuals that evoke emotions and sensory experiences.
Allergens
Eggs, Dairy (Butter)
Ingredients
- 1 cup gluten
- free flour
- 4 oz dark chocolate (70% cocoa)
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp green tea powder
- 1 tbsp cherry liqueur
- 1 tsp vanilla extract
- Pinch of salt
- Fresh cherries and chocolate shavings for garnish
Instructions
- Preheat oven to 425°F (220°C). Grease two ramekins and dust with cocoa powder.
- In a small saucepan, melt the butter and chocolate over low heat, stirring until smooth. Set aside to cool slightly.
- In a large bowl, whisk together flour, sugars, green tea powder, and salt.
- Add eggs one at a time to the dry mixture, whisking well after each addition.
- Gradually add the melted chocolate mixture into the egg mixture, stirring gently until combined. Stir in vanilla extract and cherry liqueur.
- Divide batter evenly between prepared ramekins, leaving about 1/2 inch of space at the top.
- Place ramekins on a baking sheet and bake for 13 15 minutes or until edges are set but centers remain slightly undercooked. Let cool for 5 minutes before serving.
- Garnish with fresh cherries and chocolate shavings, then serve immediately.
Chef’s Insight
For a truly immersive experience, serve with Japanese green tea or sake.
Notes
Be sure to use high-quality dark chocolate for best results.