Molten Lava Cake

We made this recipe for cooking club. It originally came from Paula Dean and we modified it. You would never know there's no dairy or gluten. It was perfect, especially served with some whipped Rich Whip and berries. The cake was light, the chocolate was runny and had a rich flavor. Instead of using Earth Balance, we tried Shed's Will Run Soy Butter. I'm not sure if this made the dish. I will have to try it again using Earth Balance.


Ingredients
4 - 1 ounce squares bittersweet chocolate (Bakers brands is DF)
4 - 1 ounce squares semisweet chocolate
10 tablespoons DF butter
1/2 cup gluten free flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur or almond milk (We used milk)

Directions
Preheat over to 425 degrees;

Grease 6 (6 ounce) custard cups. Melt the chocolates and butter in a double broiler. Remove from heat. In a mixing bowl combine the flour and sugar. Add the chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur/milk.

Bake for 14 minutes. The edges should be firm but the center will be runny.

Serve in custard cups or run a knife around the edges to loosen and invert onto dessert plates.