Gluten-Free, Molten Lava Chocolate Cake
Servings: 4
Preparation Time: 20 minutes
Ingredients:
- 4 ounces semisweet or bittersweet chocolate
- 4 tablespoons Virgin Coconut Oil (plus a little more for greasing the ramekins)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons cocoa powder
- 1 teaspoon coconut flour
Directions:
Preheat oven to 375 degrees F. Grease four 6-ounce ramekins with coconut oil. If you wish to serve these cakes on a plate, you will need to flour as well (use coconut flour, blanched almond flour, or cocoa powder).
Melt chocolate and coconut oil over low heat or in a double boiler. Stir until smooth and let cool.
In a small bowl, beat eggs, vanilla, salt, and sugar with a hand mixer until light and frothy, about five minutes (this can seem like an eternity with a hand mixer, but hang in there because it’s worth it!).
Pour egg mixture over chocolate. Sift cocoa and coconut flour over the top. Next, gently fold all the ingredients together.
Pour batter into prepared ramekins (they should be filled to within 1/2 inch of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking). Bake for 11–12 minutes.
Remove from oven and serve immediately. Enjoy!
Recipe and photo submitted by Sarah, Marietta, GA.
