Chocolate Espresso Hazelnut Volcano Cake

Ingredients

• ½ lb. dark chocolate
• ⅓ cup gluten-free flour
• ⅓ lb. butter
• 1 tsp. hazelnut extract 
• 4 eggs
• ½ tsp. vanilla extract
• ⅓ cup sugar
• ½ cup vanilla ice cream
• 1 tbsp. espresso coffee, ground

Directions

1. Preheat oven to 350°F.
2. Place butter and chocolate together in a microwave-safe bowl. Melt in microwave in increments of 45 seconds. Stir until blended together and smooth, then set aside. 
3. Mix espresso grounds with gluten-free flour.  Set aside.
4. In a stand mixer, whip together eggs, flour mix, and sugar until fluffy. Reduce speed and incorporate the melted chocolate and butter mixture.
5. Generously coat 4 oz. baking cups with cooking oil spray. Scoop half of the mixture into the cups. 
6. Place 1 tbsp. of nuts in the center, then scoop the remaining mixture into cups and bake for about 6 minutes. Cool to room temperature.
7. To serve, place cakes in 350°F oven and reheat for about 3-4 minutes. Invert cup onto a plate to slide the cake out. Top with a small scoop of vanilla ice cream and garnish with fresh mint and a berry.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 339/28/5/25/2