This past weekend included Valentine’s Day (or for us Valentine’s weekend!) and I took the opportunity to make a new and sexy dessert. My love certainly got to eat it, but this year my valentine was the Cat Skinner Club and I made this Gluten-Free Molten Chocolate Cake with Blueberry Coulis especially for them.

Chocolate Cake

This bit of deliciousness is gluten, dairy and refined sugar free. The warm, gooey centre makes it a lovely dessert to share or indulge in all on your own.The blueberries are rich in antioxidants that provide the whole body with defence against oxidative stress while the chocolate gives us a boost in serotonin, an important neurotransmitter in the body, which helps us feel happy and ready to take on the world!

Gluten-Free Molten Chocolate Cake with Blueberry Coulis
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the flour
  1. ¼ cup tapioca flour
  2. ¼ cup white rice flour
  3. ½ cup potato starch
  4. 1 ½ cup brown rice
  5. ¼ tsp xanthum gum
For the blueberry coulis
  1. 1 cup frozen organic blueberries
  2. ¼ cup date paste
  3. ½ tbsp lemon juice
For the cake
  1. 4 x 6oz ramekins
  2. ½ cup coconut oil plus more for greasing ramekins
  3. 1 tbsp raw cocao powder
  4. ¼ cup plus 1 tbsp gluten free flour *see above or use your favourite gluten free flour blend
  5. 7oz organic, fair trade 70% dark chocolate, chopped (I used Green and Black’s brand)
  6. ½-3/4 cup date paste (depending on how sweet you like your desserts)
  7. 3 organic eggs, at room temperature
  8. pinch of sea salt
For the flour
  1. Blend all flours together. Stir in xanthum gum. Keep ¼ cup to the side for the cake.
  2. Store the leftover homemade GF all-purpose flour in a mason jar for future baking!
For the coulis
  1. Put all ingredients in small saucepan over medium-low heat. Heat until blueberries thaw and mixture is heated through. Put aside.
For the cake
  1. Preheat oven to 425 degrees F
  2. Place the coconut oil and chopped dark chocolate in a saucepan over medium-low heat. Stir occasionally until mix is melted. Set aside.
  3. Melt a small amount of coconut oil and brush on inside of ramekins. Blend raw cocao and 1 tbsp of gluten free flour and sprinkle into ramekin to create a light layer. Shake off excess. Place ramekins on a cookie sheet.
  4. In medium sized bowl, mix date paste, salt and eggs until very well blended. Fold in melted chocolate mixture until blended. Add the ¼ cup of gluten free flour and fold in. Once blended, spoon batter into ramekins until they are half full. Now spoon in half of the blueberry coulis (be sure to leave some coulis for serving on top of the cakes). Fill the ramekins with the remaining batter.
  5. Place in oven for 15 minutes or until the tops are slightly cracked but inside is still jiggly. When finished, remove from oven and allow to cool for about 5 minutes. When ready to serve, use a knife to go around the sides of the ramekin and loosen the cake from the dish. Place the ramekin upside down on a plate and shake it to help it come free of the dish.
  6. Top the cakes with remaining blueberry coulis and enjoy!
  1. Best served warm! You could make the flour and coulis ahead of time.
Jackie McCaffrey http://www.jackiemccaffrey.ca/
 Valentine’s Day is just one day, but this Gluten-Free Molten Chocolate Cake with Blueberry Coulis makes everyday a delightfully sensual day. Make it for yourself or for your favourite people today!

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