Grain-free, sugar-free and oozing with rich, dark chocolate lava, these dense devilish molten cakes are quick and easy and always impress the guests.
Dark chocolate cake with a flowing molten core! It's what you want your dinner guests to remember you by. Well that and your sweet hospitality, but mostly the chocolate.
These are made with zero grains and zero sugar, so there's no guilt — just deep, dark, hot lava flowing out the cake and into your mouth.
Start with 100% cacao to get that deep, dark chocolate flavor. Not too sweet! Bake on high heat, and fast. That's the key to getting this cake right. Read on for the full recipe.
LFG Dark Chocolate Lava Cake
4 Oz. Organic Unsweetened Baking Chocolate
1 Stick Grassfed Butter
2 t Pure Vanilla Extract (seems like a lot, but trust me)
1/2 C Confectioners Swerve
1 Egg Yolk
3 T LFG Flour Blend*
3 T Arrowroot Flour
* 2:1:1 cassava, coconut and almond flours
Preheat oven to 425 degrees. Generously butter four 8 oz ramekins and place them on a baking rsheet. Then, in a medium bowl, microwave the butter and baking chocolate for 90 seconds. Whisk for about on minute until chocolate is completely melted and butter and chocolate are well creamy smooth. Stir in vanilla and confectioners Swerve until there are no lumps. Whisk eggs and extra yolk in a separate bowl, and then add to chocolate mixture. Stir until very smooth. Add flours and whisk until super smooth. If you don't want the arm workout, you can do this all in a food processor to assure maximum smoothness.
Divide batter evenly into ramekins. Bake at 425 degrees for 10 - 12 minutes only or until sides and top are set to touch, but center is still soft. Do not over bake! Remove from oven and let stand one minute.
To serve, turn cakes out onto dessert plates, sprinkle with confectioners swerve and garnish with fresh raspberries and mint. Either split the cakes to reveal the molten core, or let your guests discover the lava themselves.
Pair with a glass of tawny port. YUM!