Self-Saucing Gluten Free Chocolate Pudding Cakes
1 cup (140 g) basic gum-free gluten free flour blend
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 tablespoons (25 g) unsweetened Dutch-processed cocoa powder, divided
11 tablespoons (150 g) packed light brown sugar, divided
4 tablespoons (56 g) unsalted butter, melted and cooled
1 egg (60 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1/2 cup (4 fluid ounces) milk or heavy whipping cream, at room temperature (I don’t have to tell you how much better it is with cream, right?)
1 cup (8 (fluid) ounces) boiling water
Whipped cream and chocolate shavings, for serving (optional)
Preheat your oven to 350°F. Grease 4 small oven-safe ramekins, mugs or canning jars (I used 4.5 ounce Weck jars) with a capacity of at least 1 cup. Set them aside.
In a large bowl, place the flour blend, baking powder, baking soda, salt and 3 tablespoons (15 g) of the cocoa powder, and whisk to combine well. Add 6 tablespoons (80 g) of the brown sugar, and whisk to combine well again, working out any lumps in the brown sugar. Create a well in the center of the dry ingredients, and add the butter, egg, vanilla and milk or cream, mixing to combine after each addition. The batter will be light and fluffy, and scoopable (not pourable). Divide the batter evenly among the 4 prepared baking dishes.
To the boiling water, add the remaining 2 tablespoons (10 g) cocoa powder and 5 tablespoons (70 g) brown sugar, and whisk to combine well. Pour the hot liquid evenly over the tops of the baking dishes, dividing it evenly among them. Place the baking dishes on a rimmed baking sheet, about 2 inches apart from one another, and place in the center of the preheated oven. Bake until just set on top (about 13 minutes). Serve warm, each with a dollop of whipped cream and a light sprinkling of chocolate shavings.