A couple of years ago for Valentine’s Day, I decided to try making a special dessert that I had never made before: molten chocolate lava cakes! The first time I remember ever eating a lava cake was on a cruise with my family about 1o years ago; it was served for dessert one of the nights after dinner and my mom still talks about it! There are tons of recipes online that I looked at but I wanted something that was super simple and a little bit healthier. I decided to do whole eggs instead of separating the eggs, upgraded the flour to spelt (I now use sprouted spelt flour), and switched out cane sugar for coconut sugar. I also made sure to grab a bar of my favorite organic, fair trade, SOY LECITHIN FREE dark chocolate! We loved our Valentine’s Day dessert so much that I have made it countless times since then. And because it only takes about 20 minutes to make, I can whip it up anytime from birthdays to random Tuesdays! Heres the recipe.
- Two 9″ ramekins
- One 3-4 oz bar of dark chocolate, chopped
- 2 tbsp coconut oil or pastured butter
- 2 pastured eggs
- 2 tbsp granulated sugar of choice (I like coconut sugar or sucanat)
- 2 tbsp flour (I use sprouted spelt but any kind of spelt or wheat flour will work. For gluten free cakes, I think cassava flour would work great and am going to try that next. Coconut flour definitely will not work here.)
How to make:
- Preheat your oven to 425
- Thoroughly grease and flour your ramekins.
- Combine the chocolate and coconut oil or butter in a small bowl and place over a pot of boiling water (making sure not to let the water touch the bowl) and stir until completely melted and smooth. Remove from heat and let cool.
- In a medium mixing bowl, beat together the eggs and sugar.
- Fold the flour into the egg/sugar mixture until fully incorporate
- Pour the chocolate mixture into the egg/sugar/flour and stir until well combined.
- Divide your batter evenly between the 2 ramekins and place these on a baking sheet for easier maneuvering in and out of the oven.
- Bake your cakes for about 8-9 minutes. This part varies by oven and has been the only slightly difficult part about adapting my recipe when we have moved. You want to watch and make sure you remove them when they still look a bit sunken and gooey in the middle. The residual heat from the ramekins will continue to cook them a bit while you are waiting for them to cool so start checking them at 7 minutes and don’t be afraid to pull them early if they look ready.
- After allowing the ramekins to cool for a few minutes, carefully pick them up and flip them over a plate. You may need to gently tap or wiggle them to get the cake out.
- Top with a sprinkling of powdered sugar, fresh whipped cream, or even a scoop or two of ice cream (our favorite way to enjoy these cakes for birthdays) and dig in!