Dark Chocolate Lava Cakes
May I just take a moment to tempt your taste buds with these AMAZING dark chocolate lava cakes? Okay good! These perfect little confections have been given a slight makeover in the nutrition department. I’ve made them gluten free (you can still use regular flour if you prefer) and also have a dairy-free option. Plus, there’s no refined sugar. Just a splash of good ol’ maple syrup or some coconut palm sugar sweetens them up a touch from their deep dark decadent ways.
The toppings aren’t necessary but if you’re going to make a dark chocolate lava cake, why not go all out and make up a batch of this caramel sauce and a raspberry coulis to top it with? Both the caramel and coulis take a mere ten minutes and add so much flavor and pizzazz to this special dessert. Whether you’re making these cakes for this weekend’s valentine or for another occasion (or maybe just because it’s Tuesday…), they are a surefire way to capture anyone’s heart!
- ½ cup unsalted butter (or coconut oil)
- 1 cup dark chocolate, chopped (you can use bittersweet choc chips)
- 4 tablespoons coconut palm sugar (or maple syrup)
- 3 whole eggs
- 3 egg yolks
- ½ teaspoon vanilla extract
- 1 tablespoon coconut flour (or use 3T any other all purpose flour GF or not)
- 1 tablespoon cocoa powder
- pinch of salt
- RASPBERRY COULIS:
- 12 ounces raspberries fresh or frozen
- 3 tablespoons honey
- ½ teaspoon lemon juice
- ¼ cup water
- In a microwave save bowl, melt the chocolate and butter together on medium power. Don't let it burn!
- Stir in the coconut sugar.
- Whisk in eggs, egg yolks and vanilla and stir until combined.
- Add coconut flour, cocoa powder and salt and stir until smooth.
- Divide batter evenly among 6 well-greased ramekins (5-6oz size).
- Tap each ramekin gently on the side to release any air bubbles from the batter.
- Refrigerate ramekins for 30 minutes (or more is fine but they may take longer then to bake).
- When ready to bake, preheat oven to 425 degrees.
- Place ramekins into a 9x13 baking dish and add warm water to the baking dish to fill about halfway up the sides of the ramekins. Be careful not to get water into the batter.
- Bake for 15-18 minutes. The very middle of the cakes may still look underdone but the edges should be set. If not, bake a little longer.
- While ramekins are baking, make up a caramel sauce and/or raspberry coulis.
- To plate cakes, run a butter knife along the outside edge of the cake and invert onto a plate.
- Serve warm with sauces, fresh berries and a dusting of cocoa powder.
- RASPBERRY COULIS:
- Place berries, honey, lemon juice and water in a small saucepot and simmer for about 10 minutes.
- Pour and press through a strainer reserving the liquid and tossing out the seeds.
- Drizzle the coulis over cakes.
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