Chocolate Lava Cake Recipe (Gluten-Free and Paleo)
User Reviews
5
Chocolate Lava Cake Recipe (Gluten-Free and Paleo)
Description
The recipe starts by preparing ramekins rubbed with coconut oil and dusted with cocoa powder. The coconut oil and dark chocolate are gently melted together, then mixed with beaten eggs, egg yolk, coconut sugar, vanilla extract, and a pinch of salt until slightly thickened. Chocolate whey protein powder is folded into the batter for structure and added flavor.
The batter is divided in the ramekins halfway, followed by a dollop of almond butter in the center, and then the remaining batter is added on top. Baking causes the almond butter core to stay molten while the exterior firms, creating a lava effect. This cake yields a soft yet dense chocolate dessert with a rich center.
While the original recipe uses protein powder, some have substituted cocoa powder with good results. The cake is baked at a high temperature for a short time to achieve the signature molten texture.
Ingredients
- cocoa powder for sprinkling
- 1/4 Cup coconut oil
- 3 Oz dark chocolate I used 72% Cocoa
- 1 egg
- 1 egg yolk
- 1/4 Cup coconut sugar
- 1/4 tsp vanilla extract
- salt pinch
- 2 Tbsp chocolate whey protein powder grass-fed
- 1 Tbsp almond butter divided
Instructions
- Preheat your oven to 400 degrees. Rub 2 Ramekins with coconut oil and sprinkle with cocoa powder so that the inside is fully covered. Set aside.
- In a large, microwave-safe bowl, melt the coconut oil and chocolate in the microwave using half power and microwaving for 20 seconds at a time. Stir after 20 seconds and repeat until the chocolate is smooth and melted.
- While the chocolate melts, beat together the egg, egg yolk, coconut sugar, vanilla extract and salt, using an electric hand mixer, until the the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
- Pour the egg mixture into the chocolate/oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the protein powder until well incorporated.
- Divide the batter between the ramekins, filling only half way up. Place 1/2 Tbsp ball of Almond butter in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full.
- Place in the preheated over and bake until the outside is set, but the center looks a slightly soft and under-cooked, about 10 minutes.
- Remove from the oven and let stand one minute. Then, gently run a knife along the outside of the ramekin and place a place upside down on top.Gently turn the plate/ramekin over and the cake will slide right out.
- DEVOUR immediately!
Notes
- If protein powder is unavailable, cocoa powder can be used as a substitute with similar results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 6324 kcal
% Daily Value*
| Calories | 632.4kcal | 32% |
| Carbohydrates | 53.2g | 18% |
| Protein | 8.7g | 17% |
| Fat | 48.6g | 75% |
| Saturated Fat | 33.6g | 168% |
| Polyunsaturated Fat | 2.7g | 16% |
| Monounsaturated Fat | 8.3g | 42% |
| Cholesterol | 189.9mg | 63% |
| Sodium | 56mg | 2% |
| Potassium | 384.8mg | 8% |
| Fiber | 5.5g | 22% |
| Sugar | 44.8g | 90% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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