A treat after Tuesday dinner, a special occasion Friday night, or a quiet snowy Sunday afternoon — these Gluten Free Chocolate Lava Cakes fit the bill any day of the week. All the indulgence of a luxurious soufflé with the ease and practicality of your everyday chocolate cake. Enjoy!

Ingredients:

• 1 cup and 4 tablespoons King Arthur Gluten Free Chocolate Cake Mix
• 1 cup confectioners’ sugar
• 4 tablespoons Dutch-process cocoa
• 1/2 teaspoon espresso powder
• 6 tablespoons water, hot
• 12 tablespoons butter, melted
• 2 large eggs
• 12 Belcolade bittersweet disks

Instructions:

• Preheat oven to 375ºF and lightly grease six molds of a muffin tin.
• Whisk the cake mix, confectioners’ sugar, cocoa and espresso powder until they are thoroughly blended.
• Add water and melted butter to the dry mixture and stir gently.
• Stir in eggs just until blended, taking care not to over-mix.
• Divide the batter evenly among the molds and place two bittersweet disks into the center of the batter in each cup.
• Bake for 14 minutes or until the internal temperature of the cakes reaches 165ºF.
• A nickel size circle in the center of the cakes will appear underdone and jiggly when you pull the cakes from the oven.
• Immediately run a small knife around the edges of the cakes to loosen them from the sides and allow them to cool for 5 minutes.
• Turn the cakes out onto individual plates and serve immediately with whipped cream.