Gluten-Free Petit Gateau
Indulge in the decadence of Gluten-Free Petit Gateau, a rich and irresistibly gooey chocolate dessert perfect for gluten-sensitive sweet lovers. This recipe features premium dark chocolate (70% cocoa or higher) combined with creamy unsalted butter for melt-in-your-mouth luxury. The batter is made light and luscious by whisking eggs and sugar to perfection, while a hint of vanilla extract and cocoa powder enhances the depth of flavor. Crafted with gluten-free all-purpose flour, these mini molten cakes remain soft in the center and delightfully firm at the edges. Quick to prepare, ready in just under 30 minutes, and perfect for elegant entertaining or indulgent nights at home, serve these petite desserts warm with fresh berries or a scoop of gluten-free vanilla ice cream for a truly divine treat. Keywords: Gluten-Free Petit Gateau, molten chocolate cake, gluten-free dessert, quick chocolate recipe.
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Recipe Information
Ingredients
- 200 g Dark chocolate (70% cocoa or higher)
- 100 g Unsalted butter
- 100 g Granulated sugar
- 3 Large eggs
- 3 Egg yolks
- 1 tsp Vanilla extract
- 50 g Gluten-free all-purpose flour
- 1 tbsp Cocoa powder (unsweetened)
- 0.5 tsp Salt
- 1 Non-stick cooking spray
Instructions
Preheat your oven to 200°C (390°F).
Grease six ramekins with non-stick cooking spray and lightly dust them with cocoa powder. Set aside.
In a double boiler or a heatproof bowl over simmering water, melt the dark chocolate and unsalted butter together until smooth. Stir occasionally to blend them well.
In a separate large bowl, combine the granulated sugar, eggs, and egg yolks. Use a whisk or an electric mixer to beat the mixture until it becomes thick and pale, about 3-4 minutes.
Slowly pour the melted chocolate and butter mixture into the sugar and egg mixture, stirring continuously to combine.
Add the vanilla extract and mix well.
Gently fold in the gluten-free all-purpose flour, the tablespoon of cocoa powder, and salt until the batter is smooth and free of lumps.
Divide the mixture evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake in the preheated oven for 10-12 minutes, until the edges are firm but the centers remain soft.
Remove from the oven and let them cool slightly for 1-2 minutes.
Carefully invert each ramekin onto a serving plate. Gently lift and remove the ramekins, allowing the petit gateau to unmold.
Serve immediately, optionally with a dusting of powdered sugar, fresh berries, or a scoop of gluten-free vanilla ice cream.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 25.2 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 53 mg | 4% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
