Chocolate Molten Lava Cakes (Gluten Free, Paleo)
VEGETARIAN · GLUTEN FREE · PALEO · 23 MINS
Ingredients
Makes 4 lava cakes
- 6 oz bittersweet or dark chocolate
- 1/2 cup ghee (at room temperature (or vegan butter for a dairy-free version, if needed))
- 4 tablespoons blanched almond flour
- 2 tablespoons tapioca or arrowroot flour
- 1/2 cup maple sugar (my preference for texture and flavor, or coconut sugar)
- 1/8 teaspoon fine sea salt
- 2 large eggs (at room temperature)
- 2 large egg yolks (at room temperature)
- Cacao powder (for dusting the ramekins)
- Toppings coconut vanilla ice cream (berries, and chocolate sauce, as desired)
How to Make Chocolate Molten Lava Cakes
To prevent sticking, cut out four small circles of parchment paper to fit the bottoms of 4 6oz ramekins. I like doing this for “insurance” so I know my cakes will not stick! After lining the bottoms, spray the sides and bottom lightly with coconut oil spray or grease lightly with ghee, then dust with cocoa powder.
Preheat your oven to 425°F. Place the ghee into a medium microwaveable bowl, and add the chopped chocolate. Microwave on high in short 10-15 second increments, stirring vigorously between each one until melted and smooth.
Whisk the flours, sugar, and salt together in a small bowl. Whisk the eggs and egg yolks together until combined in another small bowl. Pour the flour mixture and eggs into the bowl of chocolate. Slowly stir everything together using a silicone spatula until a smooth batter forms.
Spoon the chocolate batter evenly into each prepared ramekin.
Nutrition Facts
Calories
588
Protein
8 g
Fat
43 g
Carbohydrates
45 g
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