Recipe
20-Min Chocolate Molten Lava Cake
Chocolate Lava Cake is rich and decadent. It has a soft chocolate shell and a gooey, molten center. Perfect with a melty scoop of ice cream!
Prep: 10 minCook: 11 minTotal: 21 min
Servings: 4 1x
Ingredients
- 1 1/4 cup semisweet chocolate chips
- 1 stick (1/2 cup) salted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup coconut sugar
- 2 eggs
- 2 egg yolks
- 2/3 cup blanched almond flour
- butter for greasing the ramekins
- cocoa powder for dusting the ramekins (Cacao v. Cocoa Powder: What’s the Difference?)
- vanilla ice cream for serving
- raspberries for serving
Instructions
- Preheat oven to 400F.
- Melt the butter and chocolate chips in a microwave, stirring every 30 seconds until smooth.
- Whisk in the salt, vanilla, and coconut sugar until smooth.
- Add the eggs and egg yolks and whisk until combined.
- Finally, add the almond flour and whisk until combined.
- Grease the ramekins with butter and then dust liberally them with cocoa powder.The more you dust, the better chances your cakes will turn out and not stick to the ramekins.
- Divide the cake batter between the four ramekins and place the ramekins on a small sheet pan.
- Bake for 11 minutes until the top is set but the cake is still jiggly when you shake it.
- Remove from the oven and allow the cakes to sit for 30 seconds before you turn them over onto a plate. The longer you sit in the ramekin, the more they’ll cook. So, if you want that gooey center, try to work quickly.
- Top with vanilla ice cream and serve with fresh berries.
Tips
- make it paleo by using ghee instead of butter and a paleo-friendly ice cream 🙂
Nutrition Info:
- Serving Size: 1 cake
- Calories: 702
- Sugar: 51.4g
- Sodium: 250mg
- Fat: 49.6g
- Saturated Fat: 28.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 62.7g
- Fiber: 4.3g
- Protein: 5.4g
- Cholesterol: 247mg
Find it online: https://thetoastedpinenut.com/gluten-free-chocolate-lava-cake/
