Molten Chocolate Puddings
Cook Time 30 minutes
225g coconut oil, plus extra to grease the ramekins
300g gluten-free dark (70% cocoa) chocolate, chopped
170g (¾ cup) caster sugar
2 tsp vanilla extract
3 tbsp plain gluten-free flour (Bob’s Red Mill 1 to 1 GF flour or Ardor Plain GF flour)
Pinch of sea salt flakes
Dairy-free ice cream and raspberries, to serve
Preheat the oven to 160°C (fan-forced) and grease four 300ml ramekins with coconut oil.
Place the coconut oil and chocolate in a small saucepan and melt over low heat, stirring until smooth and combined. Set aside.
Place the sugar, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat for 3 minutes or until pale and creamy. With the mixer running on low speed, pour the chocolate mixture down the side of the bowl and mix until just combined. Sift the flour over the batter, add the salt and gently fold it through.
Divide the batter evenly among the ramekins, then place on a baking tray and bake for 15-18 minutes until the puddings are firm to touch on top but still oozy in the centre (test with a skewer if you like).
Place a plate over each ramekin and carefully flip the pudding onto the plate. Gently lift off the ramekin to reveal the pudding. Serve warm with raspberries and a scoop of your favourite ice cream.