Coeliacs get to enjoy dessert too with this adapted classic, Hot Chocolate Lava Pots.
- 35 mins
- 120g butter
- 200g dark chocolate, chopped
- 2 eggs
- 80ml sugar
- pinch salt
- 5ml (1t) vanilla essence
- 80ml ground almonds
- Preheat oven to 160°C. Melt the butter and chocolate in the microwave, stirring every 30 seconds until smooth. Cool to room temperature.
- Beat the eggs and sugar until light and creamy. Gradually add the chocolate mixture, while whisking. Stir in the salt, vanilla and almonds. Divide the batter between 4 x 180ml ovenproof cups.
- Bake for about 25 minutes until the tops crackle and the sides are baked, but the centres are still gooey.