Tunnel of Fudge Cake

This cake…this is one of my absolute favorite cakes!!! It is amazing, incredible and something every baker must try. The rich chocolaty cake has a wonderfully gooey center that when served warm is reminiscent of a chocolate lava cake.I found this cake a couple of years ago and I’ve made it so many times since then. I actually had to search all my recipes on here to make sure I hadn’t posted it yet. But I saw I hadn’t, which I’m not really sure how I could have forgotten this recipe, and decided that you guys needed to have this one in your arsenal.Every time I make this cake it receives the highest of praise. It is ooey gooey and very rich. One small slice is more than enough for most people, but it will definitely leave you craving more. The cake itself is very easy to whip together. The longest part is letting it cool. I highly suggest making this cake for your next gathering. You will really impress your guests![amd-yrecipe-recipe:98]Source: Adapted from Annies-Eats

Gluten Free Chocolate Lava Cakes

These lava cakes are amazing! They are completely made from scratch and when you dig into them they have a rush of chocolaty goodness that just oozes out. In order to make these gluten free I used Enjoy Life chocolate chunks and King Arthur Gluten Free flour. If you aren’t eating gluten free you can substitute chopped chocolate and 2 Tablespoons of regular flour when baking.Using bakers sugar, it’s also known as super fine sugar, will give you a smoother cake. You can use regular sugar but you will have a grainier end product. I suggest investing in bakers’ sugar if you do a lot of baking. It will come in handy if you want super smooth finished products or if you ever make crème-brulee.

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Gluten Free Chocolate Lava Cakes3oz Chopped Chocolate4 Tablespoons Unsalted Butter2 Eggs1 Egg Yolk8 Teaspoons Bakers Sugar (Regular sugar will work ok too)1.5 Tablespoons Gluten Free Flour¾ Teaspoons Vanilla Extract1/8 Teaspoon SaltPowdered Sugar for sprinklingPreheat the oven to 375 and lightly butter two ¾ cup ramekins.

Melt the chocolate and butter in a saucepan until completely combined. Let cool slightly

Using an electric mixer combine the eggs, egg yolks and sugar until slightly thickened. Then add the flour.

Add the chocolate mixture, salt and extract.

Divide the mixture between 2 or 3 ramekins.

Place the ramekins on a baking sheet. Bake for 11-13 minutes or until the edges are set but the center is still shiny and moves slightly.

Remove from the oven, and after running a small knife around the edges invert onto a plate.

Sprinkle with powdered sugar and enjoy!