Looking for a rich and delicious Super Bowl dessert that will go with all those Big Game snack favorites? I’ve got you covered. These Gluten Free Chocolate Lava Cakes have all the indulgence of a luxurious soufflé with the ease and practicality of your everyday chocolate cake. Perfect for Valentine’s Day dinner dessert as well. 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.