Gluten-free molten lava cookie

​Gluten-free molten lava cookie

Ingredients

• 280g cornflour
• 1 tsp baking soda
• 1 tsp salt
• 100g unsalted butter, melted
• 250g packed brown sugar
• 125g sugar
• 1½  tsp vanilla extract
• 2 egg yolks (room temp)
• 250g semi-sweet chocolate chips
• 4 scoops vanilla ice cream
• handful mint leaves, to garnish

Method

1. Preheat oven to 180°C and spray a muffin tin with cooking spray.
2. Place half of the chocolate in a bowl and place into a microwave for 30 seconds and stir.
3. With an electric mixer, cream the butter and sugars until light and fluffy. Add the egg yolks and vanilla and beat again until well combined.
4. Together in the bowl whisk the flour, salt and baking soda and beat on a low speed.
5. Add the remaining chocolate chips and stir.
6. Using half of the cookie dough, scoop 2 tbsp of dough and flatten it out and build the sides of the tin.
7. Put a layer of melted chocolate into the centre and flatten another piece of cookie dough, covering the top.
8. Press down the sides to seal the cookie.
9. Bake for 20 mins until the edges are just brown.
10. As soon as they are ready, run a knife around the edges.
11. Cool slightly and place onto a place.
12. Add a scoop of vanilla ice cream on top, garnish with mint leaves and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 11 March, 2016.

Want to try this delicious dish but don't want to do the cooking? The Preca sisters have put this on their specials menu for this week only at Palazzo Preca and The King's Own Band Club, both in Valletta.