(Modified to be gluten free from http://honestcooking.com/2012/02/20/nutella-lava-mug-cake-2/)
|Nutella Lava Cake, Gluten Free…made in a little 4 oz
mason jar, microwaved right out of the fridge for 1 minute.
Gluten Free (Not Low Carb…sorry guys!) Nutella Lava Mug Cake
4 Tbsp Carol’s Sorghum Blend*
1.5 Tbsp sorghum flour + 1.5 Tbsp Potato Starch + 1 Tbsp tapioca flour
1/8 tsp xanthan gum
3 Tbsp dark cocoa (Hershey’s special blend)
4 Tbsp sugar
1 tsp vanilla
3 Tbsp milk
3 Tbsp nutella
3 Tbsp melted coconut oil
Couple tsps of chocolate chips
Add all dry ingrediants to a small mixing bowl and whisk well. Add ingrediants through milk and mix well (with a fork). Add nutella and melted coconut oil and mix with a fork or spoon.
Seperate into two mugs (filling them no more than 3/4 full…or they will make a mess). Add a tsp or so of chocolate chips to each mug and push down into the batter. Microwave for 30 seconds at a time until the top is set. (It takes a minute and 30 seconds in my microwave for one mug and 2 minutes for two.) It will be glossy and will look like it’s not done – don’t over cook it! It will be set on the top.
PS These can be made ahead and refridgerated…that’s what I did with the little one in the picture. This is “too rich” for my hubby, so (alas) I’m left eating both. I cook one the first night, throw the other in the fridge for later in the week!