Welcome to Hale’s Kitchen brought to you by Hunter Hale, Glutenfreeda’s aspiring young chef.  Hunter has had a passion for cooking for many years and is now eager to share his knowledge of gluten-free recipes with people of all ages.  Each month Hunter will walk you through a gluten-free recipe and give you some helpful tips on cooking gluten-free.  Be sure to check back each month for this energetic and youthful approach to cooking gluten-free.

This Month: Chocolate Lava Cake

Ingredients:

For centers:

• 2 oz. semi-sweet gf chocolate, chopped
  
• 1/4 cup whipping cream

For cake:

• Unsalted butter or gf non-stick cooking spray for ramekins
  
• 4 oz. semi-sweet chocolate, chopped
  
• 8 Tablespoons unsalted butter
  
• 2 eggs
  
• 2 egg yolks
  
• 1/3 cup sugar
  
• 1/2 teaspoon vanilla
  
• 1/4 cup gf flour mix
  
• Fresh strawberries for garnish

Directions:

For centers:
Add chocolate and whipping cream to the top of a double boiler over simmering water. Stir until all is melted and blended. Remove from heat and place in refrigerator for at least 2 hours to chill. When chilled, scoop chocolate mixture with a rubber spatula and form into 6- 1" balls. Place balls in a small bowl and keep in refrigerator until ready to use.
Preheat oven to 400 degrees F. Butter or spray 6 ramekins with gf non-stick cooking spray.
Add 4 oz. chopped chocolate and butter to the top of a double boiler over simmering water. Stir until melted and blended; remove from heat. Add eggs, egg yolks, sugar and vanilla to a medium bowl and beat on high speed for about 5 minutes, until pale and thick. Fold melted chocolate and flour into egg mixture until all is blended. Spoon batter into ramekins. Place 1 chocolate ball in the middle of each ramekin. Gently press ball to bottom of ramekins. Bake for 15 minutes; remove from oven and let sit for 5 minutes. Run a small knife along the edge of the ramekins and invert onto serving plates. Top each lava cake with sliced strawberries. Serve immediately.