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/
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109 Comments on Molten Chocolate Lava Cake

  1. 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
  2. seraphinious
    December 25, 2014 at 11:14 pm (1 year 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 (1 year 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
  3. Beth
    January 17, 2015 at 1:05 pm (1 year 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 (1 year ago)

      Its correct! Hard to believe right?! Enjoy!

      Reply
  4. deliciousmeetshealthywp
    February 7, 2015 at 7:49 pm (1 year 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
  5. Maria Tejeira
    February 10, 2015 at 2:41 pm (1 year 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 (1 year 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 (1 year ago)

        Great! Thank you so much for replying so fast 😀

  6. 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
  7. 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! 🙂

  8. Gadense
    June 30, 2015 at 11:14 am (11 months 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 (11 months ago)

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

      Reply
  9. Fatima
    February 3, 2016 at 2:11 pm (4 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 (4 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
  10. Susan
    February 19, 2016 at 11:16 am (3 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 (3 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

12Pingbacks & Trackbacks on Molten Chocolate Lava Cake

  1. […] 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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