You can eat healthy and still have a treat now and then. Make no mistake, this Chocolate Lava Cake qualifies as a treat.
Though our diet is primarily Paleo, Suzanne has prepared desserts for me almost every night for over forty years, and she’s not stopping now, just because I do CrossFit. Mea Culpa!
Most of Suzanne’s desserts are Paleo with the exception of some of the sweeteners. Her original recipe was milk chocolate and had four times the sugar you see listed here.
People who like Dark Chocolate are accustomed to less sweetness. You may have a “natural” sweetener that you prefer, like Maple Syrup or Honey.
- 4 oz Dark chocolate
- ½ tsp Vanilla Extract
- 1/8 tsp Salt
- 2 Tbsp Sugar
- 1 tsp Coconut Flour
- 2 tsp Cocoa Powder
- 2 Farm Fresh Eggs
- 4 Tbsp Coconut Oil
- Fresh Red Raspberries
- Freshly Whipped Cream
- Preheat oven to 375F. Spray four 6oz custard cups or china ramekins with coconut oil. Suzanne opts for the pyrex custard cups because they are transparent and the dessert looks so luscious when presented in them.
- Melt the chocolate and coconut oil in a double-boiler or in the microwave. Then stir until smooth and let it cool. (Suzanne prefers the microwave and a large pyrex measuring bowl. She uses low power and watches the contents to know when everything has melted to her satisfaction.)
- Beat eggs, sugar, salt and vanilla with a mixer until light and frothy. It may take up to five minutes depending upon your mixer. Suzanne’s KitchenAid makes quick work of it.
- Pour egg mixture over chocolate. Sift coconut flour and cocoa over the top. Then gently fold all the ingredients together.
- Pour batter into prepared custard cups, to about ½” from the top (whatever it takes to get four equal portions). Place the custard cups on a baking sheet and place in the oven. Bake for 11-12 minutes.
- Remove from oven and serve immediately. OR, if you serve them later, pop each cup in the microwave for 30 seconds and the center will bubble-up, nice and gooey, just like they came out of the oven.
- Whip cream until it peaks and dollop over the individual cakes and garnish with plenty of red raspberries.
Let me know how you like them in the comments below. If you tweak the recipe, let us know how it worked out for you. Enjoy!