Paleo Chocolate Molten Lava Cake

Paleo Chocolate Molten Lava Cake

Paleo Chocolate Molten Lava Cake

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…Chocolate Molten 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 chocolate molten 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 chocolate molten 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 chocolate molten lava cakes are so fancy yet so simple and will seriously drive any chocolate lover to the edge of madness. Chocolate madness.

Lava Cake 4

    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)

    1. Pre-heat oven to 425. Grease ramekins well with butter.

    2. Using the double boiler method melt the butter and chocolate together in a medium sized bowl.

    3. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy.

    4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside.

    5. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined.

    6. Now stir the vanilla in.

    7. 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.

    8. Refrigerate them for 30 minutes.

    9. 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.

    10. 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

    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

    1. 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.

    2. 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.

    3. 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.

Lava Cake 8

So are you all chocolate wasted now or what? I am. I need a nap. Then more chocolate molten lava cake. Rumor has it that chocolate molten 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 chocolate molten 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?

Lava Cake 2

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73 responses to “Paleo Chocolate Molten Lava Cake

  1. Pingback: A few of my favorite things |·

    • Oh that’s so nice to hear, thank you! I know, lava cake is the BEST!!! Seriously, I realized I started only going to restaurants that had lava cakes or flour-less chocolate cakes on their dessert menu and then I was like I should stop discriminating and just make my own! It was getting ridiculous and taking on a life of it’s own. I’m completely defenseless when it comes to chocolate. :)

  2. I see the use of this brand of chocolate chips in a lot of “paleo” recipes. I went and had a look at the website but from what I can see they are not at all refined sugar free or paleo in the slightest, am I wrong?

    • Great question! They are Soy, Dairy, & Gluten-Free but do contain Evaporated Cane Juice. Evaporated cane juice is an alternative to refined sugar. While both sweeteners are made from sugar cane, evaporated cane juice doesn’t undergo the same degree of processing that refined sugar does. Therefore, unlike refined sugar, it retains a few more nutrients. These wouldn’t be something that I would eat while doing a Whole30 or Paleo Challenge, but occasionally incorporated into a Paleo diet as an alternative to other chocolates would be fine since they are free of allergen containing ingredients like soy, dairy, gluten, etc.

  3. I’ve been searching high and low for a reliable molten cake recipe :) so excited to try this- thanks for sharing! <3

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    • Hey there, all you need to do is follow all the steps until it comes time to fill the pan half way with water and bake. Go ahead and put the filled ramekins in the pan, then cover with plastic wrap and put in the fridge until you’re ready to bake. Then you can just fill halfway with water and throw them in the oven when you’re ready. Enjoy!

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  6. These are ridiculously good! I didn’t even sift the dry ingredients, and I used a coffee cup as one of my ramekins :-P Five star restaurant quality good!

    • Amanda, first of all I love you because you compared me to a restaurant which makes me like a chef! Almost. Second of all this is my favorite recipe too! I also love you because you didn’t sift anything. :D

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  11. These are to die for. How did you come up with this? I’m jealous of your ability to find success in the kitchen. Sooo good!!

  12. Pingback: Molten Chocolate Cake aka Lava Cake Recipes | Favorite Food RecipesFavorite Food Recipes·

  13. Could something else be subbed for the chocolate chips, like a chopped up 85% chocolate bar? If so, what would be the amount to use?

    I hate to ask about substitutions, but those chips are just too much sugar for me. :( This recipe looks too amazing not to try, though!

    • Absolutely, I would probably use one 3oz bar for the frosting in place of the chocolate chips and one 3oz bar for the batter in addition to the mint bar. It seems like a lot but you are also splitting it 12 ways. Unless you eat all 12 at once and then who even cares about that sugar, that’s just plain impressive! Let me know how it comes out! :)

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  23. These look so yummy! Did you know that, the way you describe the “invention” of laval cakes is called serendipity (which means to make a fortunate discovery by accident, like tarte tatin :)? Also, I was wondering if you think it is possible to substitute the egg by something else.. yogourt, banana, tofu, flax seed&water, oil&baking powder.. (I know it does not comply with the paleo diet, but I cannot eat eggs) thanks!

    • I’ve never tried a sub, but maybe some baking soda/powder to help it rise? They also sell an egg substitute at some health food stores and online, it might be worth checking out!!! :)

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  26. I am not Paleo but with a diabetic husband we have definitely been watching what we eat. Trying to be mostly grain free and low carb. Anyway, made these Friday night… AMAZING!! Soo good! It will definitely be my go-to special treat recipe! Thanks for creating it!

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  28. I have literally never made anything better in my life. It looks like it would be so hard to have turn out right, but turned out simply amazing with minimal prep!!! Thank you!!!!!!

      • Well here’s the funny thing… I skipped the refrigeration step. I just put another batch in the oven and re-read the instructions! Ha! So maybe I can improve upon them in the future by including that step!! Haha.. And seriously, chocolate and butter is where it’s at!!!! <3

  29. Vanessa, made these last night for my birthday dinner and these were absolutely amazing! Made these as written (except my usual Zylosweet sub for the sugar), and oh so easy to boot! Used 4 ramekins, had to back for 16 minutes which turned out perfect! Didn’t make the caramel; instead served this with your chocolate mousse from the chocolate heart recipe and coconut whipped cream laced with a splash of Franjelico. It was the perfect dessert. Only baked 2 of them; have the other 2 in the fridge ready to bake for tonight! Can’t wait! :-D Thank you for your paleo genious-ness! -Jill :-)

    • First of all Happy Birthday Jill! Second of all, I’m DYING for chocolate mousse with a splash of Franjelico now! You’re a genius! That sounds amazing! So happy to hear these were such a hit, they are definitely one of my personal faves, and super easy to make! I noticed that the baking times can really vary depending on how long they have been in the fridge, so tonight it may be longer. Yum, I’m going to have to make some this weekend!

      • Jill S. April 6, 2014 at 7:20 am · ·

        This message got posted to the wrong string, so reposting. Anyway:

        Thanks Vanessa, it was the big “4″ “0″! Celebrated it very low key. Told my DH I didn’t want a party because it was going to be me doing all of the work; especially all of the cooking for the party since I would want the food and particularly the cake to be paleo so I could eat at my own party. When we used to throw parties (years ago), it would take 2 weeks of cooking and prep. Since I wanted a stress-free birthday and who has the time anymore, I said nope to the party–so instead (drum roll please) we decided to go to an AI in Cancun in lieu of a party! Yay, going from the 19th-26th to celebrate the big one then!! :-D

        Recipe-wise, I am happy to report that I baked the other 2 beauties the next day that were stowed in the fridge for 24 hrs, and they turned out perfect as well! So this is a perfect make ahead dessert

        Jill S. :-)

      • “4” “0”!? you go girl! Well they say 40 is the new 30 and 30 is the new 20 so I hope when we’re 50 it’s the new 30. I’m so confused now. I’m so jealous you are going to Cancun!!! You’re gonna have such an amazing time! Eat and drink lots for me. :) Oh and good to know about the lava cake being such a good make ahead dessert! Yeah!

  30. Hi, just curious – your recipes look awesome but are they paleo with the chocolate chips? Don’t those have refined sugar? I use a coconut sugar sweetened dark chocolate so ill just use that, but I was just curious.

    • Feel free to use whatever kind of chocolate you prefer! The Enjoy Life don’t use refined sugar and are good for people with soy/dairy allergies. I’ve currently been using Alter Eco brand chocolate.

      • Thanks Vanessa, it was the big “4” “0”! Celebrated it very low key. Told my DH I didn’t want a party because it was going to be me doing all of the work; especially all of the cooking for the party since I would want the food and particularly the cake to be paleo so I could eat at my own party. When we used to throw parties (years ago), it would take 2 weeks of cooking and prep. Since I wanted a stress-free birthday and who has the time anymore, I said nope to the party–so instead (drum roll please) we decided to go to an AI in Cancun in lieu of a party! Yay, going from the 19th-26th to celebrate the big one then!! :-D

        Recipe-wise, I am happy to report that I baked the other 2 beauties the next day that were stowed in the fridge for 24 hrs, and they turned out perfect as well! So this is a perfect make ahead dessert! :-)

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  34. I’m still very much experimenting with coconut flour when a recipe calls for almond flour. Curious if you have ever tried it. Since it’s such a small amount I think I’m going to try. My son is allergic to nuts. So many paleo baked goods call for almond flour :(

  35. I used 1 1/2T coconut flour instead of almond flour since my son is allergic to nuts. Pretty tasty. I think I cooked them too long because the middle wasn’t runny. It was softer than the outside but not pudding like. My 4 year old son said hmmm it’s sticky. I guess that’s how I would describe every paleo baked good I’ve tried to make nut free. It’s just hard to not be able to use almond flour. It’s kind of a dry stick to the inside of your mouth feeling even though it’s not necessarily a dry food.

    • Coconut flour is tricky! It’s really high in fiber which makes it absorb liquid easily. I would try using arrowroot, tapioca, or potato starch instead of the coconut flour and see how that works out! Thanks for the update! :)

    • Coconut flour will probably make it too dense. Are you allergic to nuts? If so just almonds? Cashew flour might work well. If you are allergic to nuts I would try arrowroot or tapioca flours. If you want to use coconut flour exclusively, I would recommend only one tablespoon. Let me know how it goes!

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  37. Any ideas about subbing the coconut palm sugar? I live overseas and would have to order some but really don’t wait to wait 2-4 weeks to make these! Would honey or maple syrup or something else work? Thanks for transforming one of my favorite desserts!!

    • That’s a great question! I haven’t tried honey yet, but that or maple sugar would be my first go to’s. You can make maple sugar at home and sub at a 1:1 ratio, you can google instructions, or I will have a recipe in my cookbook, but that’s not until next year! haha. If you want to use honey I would maybe try 2 tablespoons and then cross your fingers. :) Use a thick light colored raw honey if you can find it. I think that would work best. Let me know how it goes!

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  40. Oh me, oh my, this looks scrumpdili-icious!(of course I made that word up;=) In fact everything on your site looks yummy. I know, I know, I should not be on here being that I’ve just recently gotten out of sweet rehabilitation ;=) but I am making the conscious choice to follow this blog so I don’t miss at least seeing and daydreaming about one delicious dessert. Thanks for sharing.

    Be A Blessing!


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