Are you an extreme chocolate lover? If you’ve had a molten lava cake before, you’ll know what I mean when I say it’s like eating something heavenly. The bonus to this recipe is that it’s gluten-free, the downside is that you’re still going to have to do a few more laps to walk off the calories. Don’t let that keep you from trying this amazingly delicious recipe! There are few real pleasures in life such as sweets, chocolate to be more exact, is one of the few you cannot pass up. The nice part about this dessert, is that one mini cake is enough to last you quite a while. Get out your apron and baking supplies and let’s get baking!
- 1/2 Cup Organic Butter, softened (+more for greasing)
- 1/2 Cup + 2 Tbsp Organic Semi-Sweet Chocolate Bark, chopped into small chunks
- 4 Organic Free Range Eggs
- 4 Organic Free Range Egg Yolks (8 eggs in total)
- 1/2 Cup Organic Cane Sugar
- 1 Tsp Vanilla (Make your own!)
- 1/4 Cup + 2 Tbsp Namaste Foods, Perfect Blend Flour (All-Purpose)
- 2 Tbsp Organic Cocoa Powder
- 1/2 Tsp Pink Himalayan Salt
- Preheat Oven to 425°F.
- Grease/Butter eight (8) 4oz ramekins (Soufflé) dishes.
- Using a double broiler, place chopped chocolate and butter into pan and let melt until chocolate mixture is smooth.
- In a mixing bowl, add in eggs, egg yolks, sugar and vanilla and whisk (you can use an electric mixer) until it becomes a pale yellow and has thickened up.
- Slowly pour melted chocolate and butter mixture, into the egg mixture and whisk thoroughly while slowly pouring.
- Once they are both well combined add in flour, cocoa powder and salt then whisk/mix batter until smooth.
- Batter should be smooth and thin enough to pour but not exactly “runny”.
- Pour batter into prepared ramekins, filling 3/4 full.
- You’ll need a 9×13 glass casserole pan, place the ramekins in the 9×13, use cool water to fill up the 9×13 pan until the water reaches half way up the side of the ramekins.
- You may want to do this on the oven rack so you don’t have to carry the pan and possibly spill water.
- Close the oven and bake for about 15 minutes, or until the top of the cakes have set.
- Take out of oven, use tongs to remove the ramekins from the water and place on wire racks to cool.
- Let them cool for about 10 minutes.
- Using a clean plate, turn ramekin upside down on the plate and it should slide out, if not, use a butter knife to slide around the outside of the cake to release it from the ramekin, then turn over on the plate.
- Dust the top of lava cake with organic powder sugar.