Because I am so passionate about making food, I am always creating new recipes or reinventing old ones. I have created a #glutenfree #chocolate #lavacake recipe for my son who has gluten #intolerance. Easy and yummy!
To make gluten-free lava cake: follow a recipe on the back of Bob’s Red Mill chocolate cake mix. This mix makes about 15 cupcakes. Set aside.
Paper-lined cupcake pan and fill batter 1/2 way. Put a dollop of solid (not melted) Brigham’s Hot Fudge sauce in the center of the batter, (about one heaping teaspoon,) add another tablespoon of cake batter on top and bake according to directions on the package.
Before serving, melt the fudge by either microwaving on high for 20 seconds without lid or heat in a small saucepan until melted. Spread some of the hot fudge on top of each cupcake and you will have a very yummy dessert.
I would make the hot fudge from scratch but decided to cut myself some slack.
Note: You can use any gluten free cake mix and chocolate topping you like.
About the recipe creator – Helen Chin Lui is a certified Reflexologist, certified energy medicine practitioner, Reiki Master and teacher. She is the owner of the Healing Place in Medfield, MA. The Healing Place specializes in helping people to find long term relief from chronic digestive disorders, chronic pain and balances hormones naturally. If you are interest how Reflexology and Reiki can help you, please schedule a FREE consultation online by going to www.healingplacemedfield.com or call 508 359-6463.
For the Healing Place Medfield’s free report “Proven Alternative Ways to Heal Common Chronic Digestive Problems: What Your Doctor Doesn’t Know Can Keep You From Healing” click here.