King Arthur Flour Cocoa Page: Self-Saucing Chocolate Cake

February is Chocolate Month, and I have fabulous recipes this month. Lots of holidays, too, such as Valentine's Day, Chinese New Year and so many more!

I've often mentioned that I love the King Arthur Flour website, newsletter and products. Now they have a new page: All About Cocoa. Great information about Cocoa, Origins, Dutch or Natural and Specialty Cocoas.

Here's a great and easy gluten-free recipe from King Arthur Flour for Self-Saucing Chocolate Cake.. kind of like a lava cake, but a different recipe from ones I've posted. This chocolate treat can be dressed up with ice cream, whipped cream, or Irish Cream. I've used Kahlua!

SELF SAUCING CHOCOLATE CAKE

Batter
1/2 cup King Arthur Unbleached All Purpose Flour
1/4 cup sugar
1/4 cup Double-Dutch Dark Cocoa, Cocoa Rouge, or Dutch-process cocoa
1/4 cup almond flour or hazelnut flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla
3 tablespoons melted butter or vegetable oil
1 large egg
1/2 cup milk

Topping
1/2 cup sugar
2 tablespoons Double Dutch Dark Cocoa, Cocoa Rouge, or Dutch-process cocoa
pinch of salt
1 cup hot milk or hot water

Directions
1. Preheat the oven to 350°F. Grease four 1-cup ramekins or oven-safe mugs.
2. To make the cake: Mix together the flour, sugar, cocoa, nut flour, salt, and baking powder.
3. Whisk in the vanilla, melted butter or oil, egg, and milk.
4. Divide the batter between the prepared ramekins or mugs, using about 1/3 cup batter in each.
5. To make the topping: Whisk together the sugar, cocoa, and salt.
6. Divide among the ramekins or mugs, using two heaping tablespoons for each.
7. Top each ramekin or mug with 1/4 cup boiling water. Place on a baking sheet.
8. Bake the cakes for 18 to 22 minutes. The cake should be puffy, with some liquid boiling up around the edges.
9. Serve hot or warm. Top with whipped cream, a toasted marshmallow, ice cream, or a splash of Irish Cream (or Kahlua!).

Yield: 4 servings.

Photo: King Arthur Flour