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?
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
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!
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.
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 »
Omg, I can’t believe I just made those Reese’s Peanut Butter Cups (you know, the ones with the orange package that every peanut butter lover goes crazy over?) in a much healthier and delicious version. I’m over the moon right now with joy!
With only 5 ingredients and a bit of modifying with Beaming Baker’s recipe, I ended up with three decadent and sweet chocolate peanut butter cups. I wanted to make more, but one look at my overflowing freezer and I knew I was never going to be able to fit a large 12-muffin pan in there. So I had to content myself with 3 individual metal tins lined with cupcake liners that I kind of inserted in the nooks and crannies of the freezer. By the way, this is totally worth making and since the recipe only makes three, you won’t be wasting a lot of ingredients if you don’t like it (which has about 0.000001% chance of happening because who can resist peanut butter and chocolate? Not me, that’s for sure).Read More »
These might not be the nicest photos, but it sure is a delicious dessert!
I’ll state that this is healthy because, first of all, there’s apples (duh!), which contain important antioxidants. Secondly, there’s a minimal amount of added sugar and it still tastes sweet!Read More »
I was flipping through a cookbook, La Tartine Gourmande by Béatrice Peltre, that I had lying around in my house, mainly out of guilt that I had never actually made anything in it yet. All the recipes looked so good but I was feeling lazy. And then I reached the dessert section.
If you’ve read some of my other blog posts, you might know that I have a thing for desserts. So naturally, my interest in the cookbook spiked up to like 200% and I wanted to make everything. Lemongrass and blackberry teacakes, dark and white chocolate mousse cake, rhubarb mousse fraisier, apple and pear verrines, spiced panna cotta… There were just so many yummy-looking recipes!Read More »
School is sometimes so weird. We have a one week break right now (don’t know why but I’m not questioning their decision), so I’ve been home watching TV shows (The Flash is awesome!) and my brother decided to use the time to work on a school project. This particular school project, having done it once upon a time back in 8th grade, is not your typical assignment. And mixed with cookie-making it becomes a bit hectic.
I somehow managed to bake these healthy chocolate cookies in the midst of my brother’s filming/singing chaos (though I did have to steal the camera for a few minutes to take pictures) and the results are soft, almost pillowy-like, cookies with a sweet burst of chocolate and coconut inside.Read More »
Okay, I finally did it. A healthier crust which still has the taste (and easy prep) of an all-butter crust just became a reality! Plus all that fruit can’t hurt, right?
I was originally trying to decide between making almond pancakes or almond cranberry cake, but then while watching my brother’s soccer game, I started thinking about a galette with berries. I literally visualized the entire recipe and result as I watched a soccer ball being bounced back and forth between the two teams. (Okay, the crust was adapted from Joy of Baking’s Cranberry Galette recipe because I had no idea about proportions.) I was going to use almond flour for the crust, but I forgot to, so next time I’ll try that and see how it goes.
It’s gluten-free! I usually don’t care if it’s gluten-free or not, but I had a gigantic bag of almond flour (purchased, of course, at Costco. Where else would we get big bags of anything and everything?) so I decided to try and experiment with it. I know a few people who have problems with gluten and they literally cannot eat anything with flour, or only in small amounts, which I definitely would hate because I love baked goods!!! There are oats in this, but they do not contain the protein gluten which is found in wheat, barley and rye grain, instead, they contain a protein called avenins so oats are still gluten-free.
Did I forget to mention that these taste incredibly delicious and it’s only sweetened with maple syrup?
I never knew these bars even existed until this summer, when I went camping and someone brought these for dessert. I still can’t believe I never ate these! Like what have I been doing with the first fifteen years of my life?
A rich piece of chocolate for dessert. Sounds good, right? Well what if it was healthy for you? I think that’s even better.
Coconut oil is one of the must-have ingredients in my pantry because I use this healthy oil to substitute for butter and vegetable oil in my baking experiments. There are many reasons why it is considered healthy (I found my info here):
It’s a saturated fat, which is a good kind of fat
Decreases appetite for unhealthy food, such as sugar
Helps kill bacterias
Speeds up your metabolism
Fatty acids in coconut oil can turn into Ketones, which can reduce chances of seizures
And mixed with cacao and honey? An unbeatable healthy chocolate dessert. Of course, eating too much of anything is not good for you so don’t eat the entire batch (although I am very tempted to)!Read More »