Okay so you know how I said Chocolate Soufflé was my favorite dessert ever, you know, if I were asked at gun point and made to tell? Well I lied. Again. I know, I’m such a liar. Don’t hate me though because I’m about to share my actual favorite dessert of all time with you, for reals and not under duress. And guess what? It’s Paleo! My favorite dessert of all time just so happens to be…drumroll please…Molten Chocolate Lava Cake! (Insert wild applause here) I know. How freaking fantastic, right? You guys, this recipe is so easy and delicious it’s ridiculous. Even though I totally messed up the first time I made it. Whatever. It just means you get to laugh at me. This blog is kinda called Culinary Adventures in Paleo Cooking for a reason. Key word being “Adventures” because who knows what the hell is gonna happen! Well when you make this recipe you’ll see there is a step where you have to fill a casserole dish up with water while your pretty little lava cakes are waiting to go into the oven. This is where I proceeded to not only pour hot water into the casserole dish but also on top of two of my lava cakes. Disaster. I also had a little (big) situation with the cocoa powder that we won’t get into. Let’s just say at one point I may or may not have been covered head to toe in it. Maybe someone who can’t cook shouldn’t have a food blog? But what fun would that be? These molten chocolate lava cakes are based off of a pretty standard recipe, but I’ve changed a few things here and there to make them Paleo for you guys…and for me, duh. Okay so dirty secret confession time, I sort of rushed through taking the pictures so that I could eat the molten lava cake. What? food bloggers have to eat too you know. I literally died and went to heaven at first bite. These molten chocolate lava cakes are so warm and rich they literally just melt on your tongue. This would be such a great recipe to serve if you had important people over for dinner that you wanted to impress. Or if you wanted to just eat good food in your comfies. Or if you wanted to invite me over. These molten chocolate lava cakes are so fancy yet so simple and will seriously drive any chocolate lover to the edge of madness. Chocolate madness. Paleo Chocolate Molten Lava Cake
- *Makes 2-4 servings
- 5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil) 1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free) 2 cage-free egg yolks 2 cage-free eggs 3 tablespoons coconut palm sugar 1 heaping tablespoon unsweetened cocoa powder 2 tablespoons blanched almond flour pinch of pink himalayan salt 1/4 teaspoon of vanilla unsweetened cocoa powder for garnish (optional) raspberries for garnish (optional) caramel sauce for garnish (see recipe below)
- Pre-heat oven to 425. Grease ramekins well with butter.
- Using the double boiler method melt the butter and chocolate together in a medium sized bowl.
- In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy.
- Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside.
- In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined.
- Now stir the vanilla in.
- Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles.
- Refrigerate them for 30 minutes.
- Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins.
- Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with cocoa powder, caramel and any other desired toppings. Enjoy!
Caramel Garnish Ingredients:
- 1/2 cup of grass-fed butter (or ghee) 1 cup of coconut palm sugar 1/2 cup of canned coconut milk, full fat (room temp.) 3 cage-fee egg yolks few pinches of pink himalayan salt
- Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined.
- Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.
- Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. It will continue to thicken as it cools.
So are you all chocolate wasted now or what? I am. I need a nap. Then more molten chocolate lava cake. Rumor has it that molten chocolate lava cakes were actually a catering disaster. The dessert for this event was supposed to be individual chocolate cakes but someone (like me who couldn’t wait because it was chocolate) took them out of the oven too early and when they served them to the dinner guests they weren’t cooked all the way in the middle. So the chef just rolled with it and told the guests they were “Chocolate Lava Cakes”. Brilliant. Sounds like some kind of shenanigans I would try and pull. “Oh what it’s not cooked all the way?”…I guess it goes to show that cooking disasters can become culinary masterpieces. Like the molten chocolate lava cake. My personal all time favorite dessert. What’s your favorite dessert? It will probably be this one after you make it. Seriously. Would I lie to you?