Molten Lava Chocolate Cake
Prep Time
5 min
Cooking Time
8-10 minutes
Yields
Serves 2
Ingredients
4 tbsp unsalted grass-fed butter, plus more for greasing the ramekins (or use plant-based butter for dairy-free, I use Miyokos)
1 tbsp Gluten-free flour, plus more for dusting the ramekins (I like Bob's Red Mill All-Purpose GF flour, Namaste brand or just brown rice flour) You can use unbleached flour as well.
1/3 cup dark chocolate chips (I like Enjoy Life's chips that are allergen-free)
1 large egg, plus 1 large egg yolk
2 tbsp sucanat, coconut palm sugar, or pure cane sugar
Directions
Heat oven to 450°.
Prepare the ramekins: Butter (or you can use coconut oil) two 6-oz ramekins and dust with GF or regular flour.
Place the butter and chocolate chips in a glass bowl and microwave on high in 20-sec intervals, stirring after each, until melted. Alternately, you can place the butter and chocolate chips in a glass bowl over a pan of simmering water on low heat. Stir till melted.
Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick, about 1 minute. Add the melted chocolate and flour and beat until smooth.
Divide the batter between the two prepared ramekins. Bake until edges are set and the center is still jiggly, about 8-10 minutes. Let stand for 15 seconds and then run a knife around the edges. Invert onto a small plate. Serve with small berries or make a sauce with crushed berries and drizzle on top. Don't overbake or the center will not run.
You can prepare these ahead of time by placing the batter in the ramekins in the fridge for 1 day. Bring to room temp before baking.
Credit
Cindy Santa Ana, Unprocessed Living.