Molten Chocolate Lava Cake 3

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.

Molten Chocolate Lava Cake 2

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?

Molten Chocolate Lava Cake 4

Molten Chocolate Lava Cake
Serves 4
Print
Prep Time
20 min
Cook Time
15 min
Total Time
1 hr
Prep Time
20 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 5 tablespoons (2½ ounces/70 g) salted butter, plus more for greasing
  2. 1 cup (7 ounces/200 g) semisweet chocolate chips
  3. 2 tablespoons fine-ground blanched almond flour
  4. 1 heaping tablespoon cacao powder or unsweetened cocoa powder
  5. ⅛ teaspoon fine-grain sea salt
  6. 2 large eggs
  7. 2 large egg yolks
  8. 3 tablespoons coconut sugar
  9. ¼ teaspoon vanilla extract
  10. Hot water for the baking dish
For garnish (optional)
  1. Cacao powder or unsweetened cocoa powder
  2. Arrowroot or tapioca flour for dusting (to resemble powdered sugar)
  3. Fresh raspberries
Instructions
  1. Grease four 7-ounce (210-ml) ramekins liberally with butter; set aside. Melt the chocolate chips and butter in a double boiler over low heat or in a heatproof bowl set over a pan of gently simmering water. Stir frequently, using a rubber spatula, until the chocolate and butter are completely melted and combined. Remove from the heat and let sit until the bowl is relatively cool to the touch. While the chocolate is cooling prepare other ingredients.
  2. In a small bowl, combine the almond flour, cacao powder, and salt. Use a fork to stir together until well combined; set aside.
  3. In a large mixing bowl, whisk together the eggs, egg yolks, coconut sugar, and vanilla until frothy. Use a rubber spatula to transfer and fold the chocolate into the egg and sugar mixture. Then sift the almond flour mixture into the chocolate and whisk until combined.
  4. Pour the mixture evenly into the ramekins. Tap lightly on the counter to remove air bubbles. Refrigerate uncovered for 30 minutes to set.
  5. About 15 minutes before the 30 minutes is up, adjust an oven rack to the middle position and preheat the oven to 425°F (218°C). Place the ramekins into a 9 by 13-inch (23 by 33-cm) baking dish and carefully pour hot water, can be tap or boiled, into the baking dish and around the ramekins until it goes halfway up the sides of the ramekins. Bake for 15 to 18 minutes or until the edges look finished but the middle appears undone. Remove the ramekins from the baking dish and let cool for at least 10 minutes.
  6. To serve: Slide a butter knife around the edge of a 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 sifted cocoa powder, raspberries or any other desired toppings. Repeat with the remaining cakes. Store any leftovers, ungarnished, in the refrigerator for up to a day, then reheat in the microwave for 30 seconds before garnishing and eating.
Notes
  1. Make Ahead: Chocolate Lava Cake batter — 1 week ahead, store covered in ramekin dishes, then bake as described above.
Clean Eating with a Dirty Mind http://cleaneatingwithadirtymind.com/

109 Comments on Molten Chocolate Lava Cake

  1. This Sydney Life
    July 22, 2013 at 3:41 pm (3 years ago)

    I am so not letting LM see this post… I will never get out of the kitchen again!

    If you make it down under, I’ll make ’em for you… 🙂

    Reply
    • cleaneatingwithadirtymind
      July 22, 2013 at 4:40 pm (3 years ago)

      Ha! I watched Crocodile Dundee this weekend, that’s probably as close as I’m going to get to Australia anytime soon! I do want some more chocolate lava cake though…decisions decisions. 🙂

      Reply
  2. Rachael Leigh Photography
    July 22, 2013 at 4:27 pm (3 years ago)

    I’ve been craving lava cake so bad!! This is awesome! Linked you on my blog in a “Favorite Things” post. I’ve never disliked any recipe of yours I’ve made. You’re pretty much the bomb. 🙂

    Reply
    • cleaneatingwithadirtymind
      July 22, 2013 at 4:44 pm (3 years ago)

      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. 🙂

      Reply
  3. Cherie
    July 23, 2013 at 3:02 am (3 years ago)

    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?

    Reply
    • cleaneatingwithadirtymind
      July 23, 2013 at 12:32 pm (3 years ago)

      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.

      Reply
      • Cherie
        July 23, 2013 at 2:51 pm (3 years ago)

        Thanks for the reply!

  4. paleobutter
    August 13, 2013 at 12:18 pm (3 years ago)

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

    Reply
    • cleaneatingwithadirtymind
      August 13, 2013 at 1:53 pm (3 years ago)

      Oh yay! Look no further, this is the BEST! You won’t even know it’s Paleo, seriously! And it’s crazy easy to make! 🙂

      Reply
  5. KT
    August 16, 2013 at 10:24 am (3 years ago)

    Ramekins oh ramekins, wherefore art though ramekins?

    Reply
  6. blumie
    September 17, 2013 at 4:28 am (3 years ago)

    i want to make these tonight for tomorrow night. how do i go about that?

    Reply
    • Vanessa Barajas
      September 17, 2013 at 9:23 am (3 years ago)

      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!

      Reply
  7. Amanda
    October 4, 2013 at 7:52 pm (3 years ago)

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

    Reply
    • Vanessa Barajas
      October 6, 2013 at 9:50 am (3 years ago)

      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. 😀

      Reply
  8. RenaAlecia
    November 23, 2013 at 9:58 am (3 years ago)

    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!!

    Reply
  9. Nic
    December 9, 2013 at 11:03 am (3 years ago)

    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!

    Reply
    • Vanessa Barajas
      December 9, 2013 at 11:17 am (3 years ago)

      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! 🙂

      Reply
    • Vanessa Barajas
      February 11, 2014 at 9:37 am (3 years ago)

      You’re very welcome! Glad you enjoyed! Your pictures look gorgeous, now I want lava cake for breakfast! 🙂

      Reply
  10. Aryane
    February 11, 2014 at 11:06 am (3 years ago)

    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!

    Reply
    • Vanessa Barajas
      February 11, 2014 at 4:29 pm (3 years ago)

      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!!! 🙂

      Reply
  11. Diane
    February 24, 2014 at 6:51 am (3 years ago)

    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!

    Reply
    • Vanessa Barajas
      February 24, 2014 at 10:03 am (3 years ago)

      No problem! So happy you enjoyed, it’s one of my personal favorites! 🙂

      Reply
  12. Lynn
    March 22, 2014 at 12:53 pm (2 years ago)

    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!!!!!!

    Reply
    • Vanessa Barajas
      March 23, 2014 at 10:49 pm (2 years ago)

      You’re so welcome! I’m so happy to hear that you enjoyed it so much! It’s my favorite too! You really just can’t beat melted chocolate and butter can you. 😉

      Reply
      • Lynn
        March 25, 2014 at 5:13 pm (2 years ago)

        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

  13. Jill S.
    April 3, 2014 at 4:38 am (2 years ago)

    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! 😀 Thank you for your paleo genious-ness! -Jill 🙂

    Reply
    • Vanessa Barajas
      April 3, 2014 at 9:01 am (2 years ago)

      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!

      Reply
      • Jill S.
        April 6, 2014 at 8:02 am (2 years ago)

        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!! 😀

        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. 🙂

      • Vanessa Barajas
        April 6, 2014 at 3:01 pm (2 years ago)

        “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!

  14. Kirsten
    April 5, 2014 at 6:58 pm (2 years ago)

    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.

    Reply
    • Vanessa Barajas
      April 5, 2014 at 8:20 pm (2 years ago)

      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.

      Reply
      • Jill S.
        April 6, 2014 at 7:20 am (2 years ago)

        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!! 😀

        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! 🙂

  15. Michele
    May 12, 2014 at 7:55 am (2 years ago)

    These are sooooooo good! Thank you for this recipe!

    Reply
  16. Holly
    July 31, 2014 at 9:27 pm (2 years ago)

    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 🙁

    Reply
  17. Holly
    August 1, 2014 at 2:07 pm (2 years ago)

    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.

    Reply
    • Vanessa Barajas
      August 5, 2014 at 10:27 am (2 years ago)

      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! 🙂

      Reply
  18. viktoria
    August 14, 2014 at 7:08 am (2 years ago)

    instead of almond flour could you use coconut flour

    Reply
    • Vanessa Barajas
      August 14, 2014 at 10:08 am (2 years ago)

      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!

      Reply
  19. Annahgayle
    September 5, 2014 at 3:54 pm (2 years ago)

    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!!

    Reply
    • Vanessa Barajas
      September 5, 2014 at 4:43 pm (2 years ago)

      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!

      Reply
  20. blessedart1111
    October 17, 2014 at 6:49 pm (2 years ago)

    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!

    LaTrice

    Reply
  21. Paleomama
    November 15, 2014 at 5:26 pm (2 years ago)

    Oh my goodness, these were phenomenal!!! We love getting the gluten free lava cakes while on a cruise, and this brought back so many memories of our wonderful vacations! This recipe alone was worth the purchase of the 2014 Best of Paleo Recipes!

    Thank you for a great recipe!

    Reply
    • Vanessa Barajas
      November 16, 2014 at 12:19 pm (2 years ago)

      Yay! I had to share this amazing comment on my Instagram! It was so sweet and I appreciate it so much! It makes me so happy to hear that my recipes can recall fond memories of happy times. Thanks so much for sharing! 🙂

      Reply
  22. seraphinious
    December 25, 2014 at 11:14 pm (2 years ago)

    I’m obsessed with lava cake and so pleased to find this cleaner version. However I’m in the UK and don’t have that brand of chocolate, could you please share the cocoa % and how much 1 cup would weigh so I can substitue? Thanks so much.

    Reply
    • Vanessa Barajas
      December 26, 2014 at 9:31 am (2 years ago)

      Hi there! Ooh do you guys have good chocolate in the UK?! I want some! Anything semi-sweet to slightly dark should work fine so maybe 45%-63% and the weight would be about 170g. Also the weight of butter is 70g, and vanilla is .25ml. Sorry I dont have the other ingredient weights. I’m going to be adding them to all my recipes after I finish my cookbook. I hope you enjoy!

      Reply
  23. Beth
    January 17, 2015 at 1:05 pm (2 years ago)

    Is the amount of flour listed in the ingredient list correct? It doesn’t seem to be enough for four cakes. can’t wait to try this! thanks

    Reply
    • Vanessa Barajas
      January 20, 2015 at 8:03 pm (2 years ago)

      Its correct! Hard to believe right?! Enjoy!

      Reply
  24. deliciousmeetshealthywp
    February 7, 2015 at 7:49 pm (2 years ago)

    OMG, this looks amazing! So delicious, can’t wait to try the recipe! Would also love to feature it in a recipe roundup for Valentine’s Day. May I?

    Reply
  25. Maria Tejeira
    February 10, 2015 at 2:41 pm (2 years ago)

    Hi! Omg this lavacake looks amazing! Can’t wait to try it this saturday! However, since I’m on a college budget, is there anything I can replace the almond flour with? Maybe oat flour? Or any other kind?

    Reply
    • Vanessa Barajas
      February 10, 2015 at 4:18 pm (2 years ago)

      You could try oat flour, I’ve never worked with it before so I’m not really familiar with it. You could also just try a gluten-free flour blend from the store? They are pretty inexpensive I think. Also if you have a good food processor you can make your own almond flour on the cheap, just takes a little time and elbow grease. 🙂 Good luck!

      Reply
      • Maria Tejeira
        February 10, 2015 at 6:56 pm (2 years ago)

        Great! Thank you so much for replying so fast 😀

  26. Michele
    March 29, 2015 at 4:27 pm (1 year ago)

    Hey, just letting you know, my son works at a fancy restaurant and they make this stuff up (non-paleo version) and keep the batter in the frig and dole it out in the ramekins as needed, so always hot and fresh when ordered! So yea, just sayin, you could have fresh hot lava cake every night as needed!

    Reply
    • Vanessa Barajas
      April 2, 2015 at 8:54 am (1 year ago)

      Ha! That sounds great, in theory, until my pants don’t fit! hahaha love the idea though! 😉

      Reply
  27. Ailin
    April 2, 2015 at 11:57 pm (1 year ago)

    Hi! Thats look really good :). However I live in Argentina, and its kind of difficult to find coconut palm sugar, do you think it will be ok to replace it with honey?
    Have a nice day 🙂

    Reply
    • Vanessa Barajas
      April 6, 2015 at 1:51 pm (1 year ago)

      Hey there! What about maple syrup? Do you have access to that? I would make maple sugar and use that instead. Honey may throw off the consistency since it’s a liquid. Let me know and I can teach you how to make maple sugar. 🙂

      Reply
      • Ailin
        April 7, 2015 at 11:03 am (1 year ago)

        Thank you for replying :), but I cant find here maple syrup either :(, maybe I can put a little more of almond flour to have a similar consistency? I can find here mascavo sugar (integral cane sugar) but Im not sure how good its actually is..

      • Vanessa Barajas
        April 7, 2015 at 12:51 pm (1 year ago)

        Oh that will definitely work! If you aren’t opposed to using cane sugar it should sub just fine! It may just have more of a brown sugar flavor but coconut sugar has the same thing so it should work well. Let me know how it goes! 🙂

  28. Gadense
    June 30, 2015 at 11:14 am (1 year ago)

    Can I just say a HUGE thank you:))
    This recipe is simply a success: very professional and tastes like heaven!!
    Today I managed to o create one of my favourite desserts at home, using techniques I had never heard of, and made a pure and much healthier version than the stuff we get outside:) I am absolutely blown away, all I can say is thank you!!!!xxx <3

    Reply
    • Vanessa Barajas
      July 13, 2015 at 11:41 am (1 year ago)

      So happy to hear you enjoyed! This recipe is one of my personal favorites. 🙂

      Reply
  29. Fatima
    February 3, 2016 at 2:11 pm (7 months ago)

    Hi, I don’t have an oven in my apartment – can I use microwave instead and how long should it take for me to bake it if using a microwave oven? thanks so much in advance! 🙂

    Reply
    • Vanessa Barajas
      February 3, 2016 at 2:45 pm (7 months ago)

      Hmmm, I honestly have no idea if this recipe would even come out in the microwave. I’d say your best bet is to Google or Pinterest “Paleo Chocolate Mug Cakes”. Those can definitely be made in the microwave! Then just melt some chocolate chips in the mug too so it’s more molteny! 🙂

      Reply
  30. Susan
    February 19, 2016 at 11:16 am (6 months ago)

    Any idea how to “bake” these in an Instant Pot or other pressure cooker (like for cheesecake) or would that not work? Was thinking it might be a good way for me to go since the IP makes phenomenal cheesecake, pumpkin pie and custards. I’d put one cup of water in the bottom and place the ramekins on the trivet, just like I’d do for cutie pies. lThoughts anyone on amount of time?

    Reply
    • Vanessa Barajas
      February 19, 2016 at 2:24 pm (6 months ago)

      Unfortunately I’m not at all familiar with pressure cooking or Instant Pots. Maybe just google some other recipes that use this method for baking and see what sort of times they suggest? The good thing about lava cake though is it doesn’t have to be perfectly done so I’d start on the conservative side. Good luck!

      Reply

40Pingbacks & Trackbacks on Molten Chocolate Lava Cake

  1. […] 9. Chocolate Molten Lava Cake You may have seen molten chocolate cakes served up in restaurant chains before, and now there’s a Paleo approved way of making one that lets you have the novelty without the expanded waistline. This molten lava cake is ready to explode with a chocolate ooze after you open it, but the good thing is that it uses the right kind of chocolate to keep it Paleo. They’re using Enjoy Life chocolate chips, which cut out all of the junk usually found in milk chocolate, leaving you with just the perfect flavor. Grass fed butter shows that they have their eye on using pure ingredients that are part of the Paleo food list. […]

  2. […] Ingredients: 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) Click here for directions and full recipe at Clean Eating with a Dirty Mind […]

  3. […] Molten Lava Cake!!!! From Clean Eating with a Dirty Mind.  No Valentine’s Date Night in is complete without a tasty treat! Even though I’ve been scaling back the desserts since the holidays are over, I just couldn’t resist making this! Chocolate desserts have become a staple in our house since switching to a paleo lifestyle and I’ve slowly become a chocolate fan.  Chocolate Chip Cookies are usually my go to but I wanted to make this Valentine’s Date Night in fancier with this Molten Lava Cake! […]

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