When it’s your birthday, you get the royal treatment and the celebration lasts a week long. But when it’s your birthday AND you’re on couch rest???
The day started off in a special way: a visit from my dad and Annette just after the roosters crow. Dad prepared us home fries and scrambled eggs with cheese while we sat around the bar and shared stories.
It was a lovely visit and the first time dad made us breakfast at the house. I feel like the kitchen has been properly baptized.
Around noon, my cousin, Danielle pulled up in her burnt orange SUV, delivering flowers, gifts and Mediterranean cuisine, all compliments of dad and Annette.
Danielle and I share the same due date: August 24th. She’s also having a little girl and I just love the name she’s picked out: Penelope. Swoon.
I can’t wait to meet our girls!!
Davey and I have enjoyed the festivities all week long, including a special delivery from my stepfather, Kevin in the form of Gluten Free Molten Lava Cakes. I deployed my very best Jedi mind tricks to solicit his mad lava cake skills for my big day because #1: they are one of my all time favorite desserts and #2: he is a Lava Cake Makin Guru. He laughed and said I was taking advantage of my condition but without further hesitation, he whipped up two batches of these coveted sweeties.
He’s a sweetie!
A pool of chocolate spills onto your plate when you cut into these cakes. Vanilla bean ice cream complements the rich, chocolatey goodness in sublime perfection. Guard your cake well because if you turn your attention away for even a moment, you may find the piece a bit smaller than it was before, especially in my mom’s company.
Molten Lava Cakes – Gluten Free
makes six servings; adapted from A Passion for Chocolate
- 3/4 cups semisweet chocolate pieces
- 2 tablespoons whipping cream
- 3/4 cup butter
- 6 ounces (1 cup) semisweet chocolate pieces
- 3 eggs
- 3 egg yolks
- 1/3 cup granulated sugar
- 1 1/2 teaspoon vanilla
- 1/3 cup King Arthur’s gluten free flour
- 3 tablespoons unsweetened cocoa powder
In a small saucepan, combine 3/4 cups of chocolate pieces and whipping cream. Stir over low heat until chocolate melts. Remove pan from heat. Cool, stirring occasionally. Chill until firm (about 30-45 minutes).
In a medium saucepan, melt butter and one cup of chocolate pieces over low heat until melted. Remove from heat; cool.
Form chilled filling into six equal-size balls and set aside. Lightly grease and flour six 3/4-cup souffle dishes. Place dishes on baking pan and set aside.
In a mixing bowl, beat eggs, egg yolks, sugar and vanilla with an electric mixer on high speed for five minutes or until lemon-colored. Beat in chocolate-butter mixture on medium speed. Sift flour and cocoa powder over mixture. Beat on low speed just until combined. Fill prepared dishes with about 1/3 cup of batter. Place one ball of filing into the center of each dish. Spoon remaining batter into dishes.
Bake in a 400 degree oven for about 13 minutes or until cakes feel firm at edges. Cool in dishes 2-3 minutes. Using a knife, loosen cakes from sides of dishes. Invert onto dessert plates and serve with vanilla bean ice cream.