I have four words for you: Chocolate, Molten, Lava, Cakes. Chocolate molten lava cakes!! Ladies, you’ll know what I mean when I say I HAD to have some rich dark chocolate. I needed something to fill my chocolate void, and chocolate molten lava cakes came to mind. There had to be a way to make these gooey chocolate cakes Advanced Plan. It took two trials to perfect the ooey gooey molten middle. My first attempt was with almond flour, and the cake baked through almost completely. Don’t get me wrong, still super chocolaty and tasty! But missing the oozy center. Then I tried with coconut flour — success!
If you have fancy ramekins, you can use them to make these chocolate lava cakes. I don’t have ramekins, so I used my little 6 ounce Pyrex dishes. You can also use stoneware coffee mugs (just make sure they are oven safe!). A standard muffin tin may also work, but I have not tried it.
The key to getting a picture perfect lava cake on your plate is a well oiled and floured bake cup. Whichever container you choose to bake in, I recommend greasing liberally with coconut oil and coat it well with cocoa powder or coconut flour. The two-step coating process will help the chocolate lava cakes to slip out of the bake cup more easily.
To get the perfect gooey middle, you really have to watch the bake time and temperature. You need to pull the lava cakes out of the oven once the edges are firm but the centers are jiggly when you press or shake them. The center should not be liquid to the touch, but have a slight jiggle. If it’s not jiggly, that just means the cake cooked too long and the center cooked through. Still eat it! Now you just have a super rich chocolate cake, and who can complain about that! :)
Here’s the recipe:
- 4 oz 73+% or bittersweet chocolate
- 5 Tbsp raw butter/coconut oil/ghee
- 4 tsp coconut flour
- 2 tsp raw cacao powder or cocoa powder
- 1/8 tsp sea salt
- 2 free range eggs
- 2 free range egg yolks
- 1/2 tsp pure vanilla extract
- 60 drops pure liquid stevia (more/less to taste)
- 1.) Grease 4 6-ounce ramekins with coconut oil and dust with cocoa powder or coconut flour and set aside. Preheat oven to 375 degrees F.
- 2.) In a double boiler, melt together the chocolate and butter until melted. Set chocolate aside to cool slightly.
- 3.) Add the coconut flour, cacao powder, and sea salt to the melted chocolate and stir to combine.
- 4.) In a separate bowl, whisk the eggs and egg yolks until smooth. Whisk in the vanilla and liquid stevia. Add the egg mixture into the chocolate mixture, stirring gently with a spatula until well incorporated.
- 5.) Pour batter evenly into 4 greased/dusted ramekins and bake for 9-12 minutes, or until desired doneness is achieved. The edges should be firm but the center jiggly (not liquid) when you touch it. Remove from oven. Let cool for 2 minutes, then using a hot pad, turn ramekin upside onto a plate and give a little shake. The cake should easily come out of ramekin.
- Cook time: in my oven, my magic cook time was 10.5 minutes at 375 degrees. The cook time will vary depending on the accuracy of your oven, your altitude, and humidity.
- These cakes pair perfectly with ice cream to help cut back on the richness.