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Dark Chocolate Lava Cake

Updated: Dec 31, 2020

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.

Lectin Free Gourmet Chocolate Lava Cake

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.

The Recipe

LFG Dark Chocolate Lava Cake

2 Oz. Organic Unsweetened Baking Chocolate

1/2 Cup French Butter (melted)

2 t Pure Vanilla Extract (seems like a lot, but trust me)

1/2 C Allulose Granules

2 Omega-3 Eggs

1/4 Cup Tapioca

1 tsp Raw Cacao Powder


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 30 seconds. Whisk for about on minute until chocolate is completely melted and butter and chocolate are creamy smooth. Stir in vanilla and alulose until there are no lumps. Whisk eggs and in a separate bowl until pale and foamy, and then add to chocolate mixture. Stir until very smooth. Add tapioca and cacao and stir until super smooth.

Divide batter evenly into ramekins. Bake at 425 degrees for 8-10 minutes only or until sides and top are set to touch, but center is still jiggly. Do not over bake! Remove from oven and let stand one minute.

To serve, eat right out of the ramekins. Or 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!

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