I can never trust a person who says they don’t like chocolate. It’s just unnatural. How can a person not be tempted to indulge in the buttery and smooth, yet delightfully bitter flavor of chocolate? If you are one of these such people, I apologize if I’ve offended you, and you should probably stop reading this now – this recipe won’t interest you in the slightest.
For the rest of you sane people, carry on and learn about this delicious dessert. It’s so quick to make, you can whip it up when a chocolate craving strikes and it’ll be ready before the craving becomes unbearable. It’s so delicious, the first time I made it I forgot to add any butter or oil – and it still tasted fantastic.
That being said, I do recommend using some kind of fat – butter or oil – in this cake. Butter lends the best taste and texture, but coconut oil tastes equally sinful – the texture is just a bit dryer, less ‘lava-like’. To ameliorate the situation, try one of these three options:
- Use straight-up buttah. This is a treat, after all. Plus if it’s organic butter, you can feel a little better about it.
- Use coconut oil. Convince yourself that this dessert is so healthy that you could really have it every night if you wanted. Cook it for a little less time to keep it nice and lava-y.
- Use half oil, half butter. This is what I do for most baked goods – that way, you get the best of both worlds.
To serve this up on a plate and make it look fancy-shmancy, grease the bowl, mug, or whatever you cook the lava cake in with coconut oil or butter, than coat with cocoa powder. This will keep it from sticking and looking like a (literal) hot mess when you try to flip it out. For me, that takes too much patience and effort – I can’t let it cool for more than a few minutes before I grab an oven mitt and eat it hot from the oven. Whichever method you choose, be sure to eat it soon after it comes out of the oven – otherwise it will just be a chocolate cake, sans lava.
One more note – when choosing chocolate, spend a few extra dollars if you can to support brands that do not use child slave labor. ‘Organic’ labels usually aren’t enough to guarantee that your chocolate is slave-free – look for additional labels such as ‘Rainforest Alliance’ and ‘Fair Trade’; the best chocolates are those that say ‘bean-to-bar’ or ‘Direct Trade’. If you’re interested in learning more, read this helpful article.
While it would be a stretch to say that any chocolate cake is healthy, this one comes close. Gluten free, grain free, and vegan, this dessert is a sweet treat for people of all lifestyles - and even those without any dietary restrictions won't be able to tell the difference.
- 4 oz dark chocolate (75% or more)
- 5 tbsps butter or coconut oil (or half of each), plus extra for greasing ramekins
- 4 tsps coconut flour
- 2 tsps cocoa powder, plus extra for dusting
- 1/8 tsp sea salt
- 2 organic eggs
- 2 organic egg yolks
- 1/2 tsp vanilla extract
- 1/2 cup honey or maple syrup
- Preheat oven to 375F. Grease ramekins with coconut oil or butter, then dust with cocoa powder.
- Using a double boiler, melt the chocolate and butter/coconut oil together. Once melted, set aside to cool slightly.
- Meanwhile, in a medium bowl, mix together the coconut flour, cocoa powder, and sea salt.
- In a separate bowl, whisk together the eggs, vanilla, and honey/maple syrup.
- Add the egg mixture and the chocolate mixture to the dry ingredients. Using a rubber spatula, fold the ingredients together until incorporated. Let the mixture sit for 5 minutes to allow the coconut flour to absorb some of the liquid.
- Divide the batter equally into the ramekins. Bake for 9-12 minutes, or until the edges are firm but the liquid is still quite jiggly. Let sit to slightly cool for 2-3 minutes. Either eat out of the ramekin (be careful, the ramekin will be hot!) or, using an oven mitt, flip the ramekin over and serve the cake on a plate.
This recipe is naturally gluten free and grain free. To make it vegan, be sure to use coconut oil and/or vegan butter as the fat, and maple syrup or another natural vegan sweetener rather than honey.
Recipe adapted from Healing Cuisine by Elise