Valentine’s Day is here and you can’t spend the day without making these wonderfully chocolatey lava cakes.
Molten lava cakes have been a favorite dessert of mine ever since I was little. I clearly remember the first time I ate one; I was on vacation in Whistler (a beautiful town in British Colombia), with my family and the four of us had to share one little lava cake. I remember the hot chocolate oozing out with vanilla ice cream melting into the warm cake, my nine year old self wondering how in the world did they get the center of the cake all melty and yummy.
Well, I’m sure that nine year old me would be proud of the fourteen year old me, because I’ve discovered the best molten lava cake recipe I’ve ever tried AND it’s gluten and refined sugar free! It can also be dairy free by substituting the butter for coconut oil. 🙂
There are only a few ingredients and you don’t even need an electric mixer to make them; it’s made all by hand.
Also, this recipe makes four individual cakes, but you easily half this recipe so you end up with a cake for you and someone special. 🙂 (But in my case, I can’t bake anything without making enough for the whole family.)
Although these cakes are refined sugar free, I like to eat them with a dusting of powdered sugar or a scoop of vanilla ice cream, but that’s completely up to you. They also taste delicious with berries and homemade whipped cream. Mmmm.
A chocolate drizzle wouldn’t hurt, right? 😉
The cakes are best eaten within 45 minutes after baking to ensure you get that gooey decadent center. Make sure not to over bake or your molten lava might harden.
These cakes are a definite win for chocolate lovers everywhere. I mean, how can you say no to this?
Here’s a picture tutorial to help you make these desserts! 🙂
The first thing you need to do is grease your ramekins with butter or cooking spray. Make sure to coat the ramekins liberally; we wouldn’t want the lava cakes to not come out.
The ingredients you need include, chocolate chips, butter (or coconut oil), eggs, egg yolks, coconut sugar, coconut flour, unsweetened cocoa powder, salt, and vanilla extract.
Melt your chocolate chips and butter using a double boiler or a microwave. If using a microwave, melt for thirty seconds, stir, and then melt in fifteen second increments until completely melted. Let cool for at least 10 minutes.
While the chocolate is cooling, in a medium sized bowl, whisk the eggs, egg yolks, and coconut sugar until frothy.
Pour the cooled chocolate mixture into the egg mixture and whisk until combined.
Lightly stir the coconut flour with the cocoa and salt and then mix into the chocolate egg mixture. Stir in vanilla.
Split the batter into the ramekins. I used an ice cream scoop to equally divide the mixture. Cover the ramekins with plastic wrap, and place in the fridge for thirty minutes.
Preheat oven to 425 degrees F. After thirty minutes, place ramekins in a deep oven safe dish and place in the preheated oven. Pour hot water into the dish about half way up the ramekins and bake for about 17-18 minutes. The cakes won’t look completely done, but they should slightly pull away from the sides. Once done, let cool for about 15 minutes before running a knife around the sides and flipping over on to a serving plate. Dust with powdered sugar or top with ice cream and berries if desired.
Molten Lava Cakes
Makes 4 individual cakes
5 tbs of unsalted butter (or coconut oil)
1 cup of semisweet chocolate chips
2 egg yolks
2 large eggs
4 tbs of coconut sugar
1 tbs of unsweetened cocoa powder
2 tbs of coconut flour
pinch of salt
1/2 tsp of pure vanilla extract
1. Grease 4 six ounce ramekins with butter or cooking spray. Make sure to coat the ramekins liberally; we wouldn’t want the lava cakes to not come out.
2. Melt your chocolate chips and butter using a double boiler or a microwave. If using a microwave, melt for thirty seconds, stir, and then melt in fifteen second increments until completely melted. Let cool for at least 10 minutes.
3. In a large bowl, whisk the eggs and coconut sugar until it looks frothy.
4. Whisk in the cooled chocolate.
5. Lightly stir the coconut flour, cocoa, and salt together and then mix into the chocolate egg mixture. Stir in vanilla.
6. Split the batter between the prepared ramekins. Cover with plastic wrap and let sit in the fridge for 30 minutes.
7. Preheat the oven to 425 degrees F. After thirty minutes, remove the plastic wrap and put the ramekins in a deep oven safe dish and place in the preheated oven. Fill the dish with hot water half way up the ramekins and bake for 17-18 minutes. The cakes won’t look done, but they should slightly pull away from the sides.
8. Let cool on a cooling rack for at least 15 minutes before running a knife around the sides and flipping onto a serving plate. If you’d like, enjoy with a dusting of powdered sugar, berries, or ice cream.