Healthier Chocolate Molten Lava Cakes

Healthier Chocolate Molten Lava Cakes

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!
Healthier Chocolate Molten Lava Cake

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

Healthier Chocolate Molten Lava Cakes

  • Servings: 4
  • Time: 30 mins (Prep 10 mins)
  • Difficulty: Easy
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A healthier version of a gooey, sweet and rich chocolate dessert that tastes amazing!
Slightly adapted from: Molten Lava Cakes for Two – Texanerin
Ingredients:
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

Instructions:

  1. Preheat oven to 175 °C (350 °F). Grease 4 ramekins very well.
  2. 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.
  3. In a saucepan over medium heat, melt the chocolate and coconut oil together, stirring ever so often to make sure it doesn’t burn.
  4. 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.
  5. 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!

Light and Fluffy Japanese Cotton Cheesecake

Light and Fluffy Japanese Cotton Cheesecake

Okay, quick post today guys. Although I had a pro-D day on Friday, I still managed to take the entire weekend to finish my homework, so no time for making food! But luckily, I made this heavenly cheesecake last week. It’s not really healthy, but also not the unhealthiest dessert ever.
Light and Fluffy Japanese Cotton Cheesecake

Usually, any cheesecake that I eat has to be the unbaked version because I find when it’s baked, such as New York cheesecake, it’s just too rich for me. Japanese cotton cheesecake, however, distinguishes itself from its American counterpart by being much lighter (maybe the whipped egg whites?) and, at least according to me, much yummier!Read More »

Healthy Chocolate Frosting

Moist Devil’s Food Chocolate Cake

Got to warn you. This cake is moderately healthy, but I couldn’t risk making any big changes with the recipe to make it healthier because I made it for my brother’s birthday party and he wanted it to be perfect. He has no trust in my healthy baking skills! The only reason I decided to share it was because it was so delicious and moist and chocolaty and I would feel guilty keeping this recipe from you.
Moist Devil's Food Chocolate Cake

One slice of this cake is enough to satisfy an extreme chocolate lover. My brother, who loves chocolate, gave a thumbs up to this cake, of course, just before asking for another serving.
Moist Devil's Food Chocolate Cake

The healthy chocolate frosting on top paired up so well with the cake, and the kids didn’t even suspect that it was healthy. Read More »

Classic Apple Cake

Classic Apple Cake

It’s fall season! Which means plenty of apples and other delicious food. Since we have three apple trees, and most of the apples were ripe and had a very strong aroma, I decided to make apple cake. The recipe is a very worn recipe, torn from a magazine, and has been used multiple times. (there are a dozen of pen marks on it because I love tweaking amounts, baking time…)
Classic Apple Cake

Now when I compare the original recipe to my tweaked one, I pretty much doubled the recipe, reduced the amount of butter and sugar, and a few other things. And this recipe is ridiculously simple to make!Read More »