When I am home working on new recipes for my blog, I think to myself, how lucky am I? I do love my job! Today, I am heading off to Kansas City, MO to do a talk on nutritional approaches to managing GI symptoms in the athlete. I have been on quite the speaking circuit lately, which is a lot of fun too! In about a week and a half, Digestive Disease Week will kick off in San Diego. I will be attending DDW and will be sure to post a recap of that meeting when I get back.
I am not a chef and I don’t always follow recipe instructions (oops 🙂 ), but in general, I have an innate ability to put ingredients together to create something yummy. I love baking as much as I like cooking up a nourishing meal. Today, I am sharing a yummy dessert recipe, a Low FODMAP Chocolate Peanut Butter Lava Cake.
I can’t take full credit for this recipe inspiration today…as making lava cakes is really new to me. But, who doesn’t love a moist cake oozing with a delectable filling? The original recipe inspiration came from Food and Wine. I just tweaked the recipe a bit to make it lower in FODMAPs. I find these dense cakes are great to share. Russ and I are happy to share a ramekin. I do have a sweet tooth and love a good dessert but… I try to keep it real and not overindulge. If you are on the low FODMAP elimination diet, you might try to stick to 1/2 a ramekin portion and assess your tolerance. Everyone’s tolerance to chocolate is different.
When preparing this delicious cake, the chocolate mixture is layered with a little sweet peanut butter yumminess.
I tried a couple versions of this decadent cake and both times, the filling was gooey but not fully oozing. You can experiment and reduce the cooking time by a minute or two to find your perfect texture. But, with an oozing center or not, this cake is so delightful!
I also learned that I could prepare the mixture in the ramekins in advance, cover with plastic wrap, refrigerate, and cook up later. How convenient is that!?!? When I tried this, I removed the ramekin from the refrigerator for about 10 minutes to warm up to room temperature before baking.
- Serves 4-8 depending on serving size and your tolerance to chocolate!
- 7 tablespoons unsalted butter, plus a little extra to grease ramekins (6 tablespoons for the chocolate cake and one tablespoon for peanut butter filling)
- 1 tablespoon cocoa powder
- 1/4 cup plus 1 tablespoon gluten free flour blend (I used King Arthur GF multipurpose flour blend)
- 1/2 cup semi-sweet chocolate morsels
- 3 tablespoons creamy peanut butter (I used Smucker's all natural)
- 1 tablespoon confectioner's sugar
- 1/2 cup granulated sugar
- 3 large eggs at room temperature
- Preheat oven to 425 degrees F.
- Brush four 6 ounce ramekins with butter and dust with mixture of 1 tablespoon cocoa powder and 1 tablespoon GF flour.
- In medium sauce pan or in microwave, melt chocolate chips and 6 tablespoons butter. Set aside to cool, slightly.
- In small bowl, blend peanut butter, confectioner's sugar, and 1 tablespoon melted butter.
- In bowl w/ electric mixer or stand alone mixer, beat eggs and granulated sugar until pale.
- Gently drizzle chocolate mixture into egg mixture, beating mixture to blend.
- Fold in 1/4 cup of gluten free flour blend.
- Fill ramekins about 2/3 full with chocolate mixture, top with a tablespoon of the peanut butter mixture, then cover with remaining chocolate mixture.
- Place ramekins on cookie sheet and bake for 15 minutes.
- Let cakes rest on cooling rack for 5 minutes.
- Using butter knife, gently run around edge of ramekin to loosen cake.
- Place on serving dish and dust w/ confectioner's sugar if desired.