- Marisa Louise
Paleo Molten Chocolate Lava Cake
Beyond decadent, chocolate-y, and straight from heaven! This lava cake is beyond mouth-watering good, and will be your new companion every Valentine's Day!
What more perfect of a treat than this mouth-watering and rich Paleo Molten Chocolate Lava Cake on Valentine's Day? 😍 I surprisingly nailed this on my first go, and just had to share it with the world! Don’t be intimidated - it’s easier than it looks! When you break into it with your fork, you’ll be so excited when you see the luscious chocolate run out - it’s so rewarding! Recipe below! ❤️
Paleo Molten Chocolate Lava Cake
- Serves 4 cakes -
INGREDIENTS:
1/2 cup grass-fed butter
4 oz unsweetened baking chocolate
3 Tbsp pure maple syrup
1 1/4 cups paleo powdered sugar
2 whole, pasture-raised eggs
3 pasture-raised yolks
1 tsp vanilla extract
3/4 cup blanched almond flour
1/4 cup tapioca flour
TOPPINGS:
Homemade whipped cream
Organic mint and raspberries
INSTRUCTIONS:
Preheat oven to 425°F, and grease four, 8oz oven-safe ramekins. Set them aside on a baking sheet.
Melt together your unsweetened chocolate, butter, and maple syrup until mixed.
Next, in a food processor, process 1 1/2 cups of organic coconut sugar, and 3 tsp of tapioca flour until fluffy, lighter in color, and powdered sugar-like.
Add in 1 1/2 cups of that homemade powdered sugar into your melted chocolate/butter mixture. Once mixed, add in your 2 whole eggs + the yolks and vanilla. Mix to combine.
Lastly, add in the flours. Pour filling till about 3/4 full into the ramekin. Put the ramekins back on the baking sheet for easiest transfer. Bake in oven for 13 minutes, and let it set outside the oven for 1-2 minutes.
With a knife, loosen the edges of the cake around the dish, place a little plate on top, and flip the cake upside down onto itself. It may take a bit of shaking for it to come out, but it will!
Serve with whipped cream and berries (and mint if you’re feelin’ extra fancy!) Enjoy!!
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