This is one of the richest desserts I’ve indulged in and it is totally worth the 30 minute hassle it takes to make them. Thick, dark chocolate oozing out of a soft chocolate cake is just eye candy!
I remember, a few years back, we would have so much trouble making this cake. It literally took us seven to eight tries during the summer to get the center perfect. Now when I make this cake, I usually try to follow the recipe as close as possible because even the minutes you leave it to cool down are important. It’s super good but I have to admit, it’s not that healthy… So I made a healthier version, using Texanerin’s recipe as base, and it turned out, wait for it, even better than the unhealthier version! Like can you believe it? A healthier recipe that tastes better than the original?
Healthier Chocolate Molten Lava Cakes
A healthier version of a gooey, sweet and rich chocolate dessert that tastes amazing!
Slightly adapted from: Molten Lava Cakes for Two – Texanerin
1/3 cup blonde coconut sugar
2 large eggs
2 egg yolks
2 tsp. vanilla
1 1/3 cups (240 g) dark chocolate, chopped
6 tbsp. (84 g) coconut oil
6 tbsp. (56 g) all-purpose flour or buckwheat flour
- Preheat oven to 175 °C (350 °F). Grease 4 ramekins very well.
- In a medium bowl, mix together the sugar, eggs, egg yolks and vanilla. Set aside for ten minutes so the sugar can dissolve in the mixture.
- In a saucepan over medium heat, melt the chocolate and coconut oil together, stirring ever so often to make sure it doesn’t burn.
- Pour the chocolate mixture into the egg mixture and keep stirring until the mixture is thick and sticky. Fold in the flour until just incorporated.
- Divide the mixture between the ramekins and bake in the preheated oven for 13 minutes. When it’s done, the top should not look gooey. Let the cakes rest for 7 minutes in the ramekins (this is essential for the outer sides of the cake to firm up, leaving a gooey center), before inverting onto a plate. Serve right away, with berries!