Molten Chocolate Cake with Coconut Whipped Cream and Pistachios (dairy-free, paleo)
User Reviews
5.0
9 reviews
Excellent
Molten Chocolate Cake with Coconut Whipped Cream and Pistachios (dairy-free, paleo)
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This decadent and sinfully good molten chocolate cake (aka – chocolate lava cake) will have you doing the happy dance. It’s also gluten-free, grain-free, dairy-free and paleo.
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Ingredients
- 1/2 cup organic palm shortening
- 7 oz dark bittersweet chocolate chopped
- 2 eggs
- 2 egg yolks
- 3 tbsp honey
- 1 tsp vanilla extract
- 2 1/2 tbsp cassava flour
- 1/4 tsp sea salt
Topping
- 13.5 oz full fat coconut milk refrigerated overnight
- 1 tsp vanilla extract
- 1 tsp honey
- 1/3 cup chopped pistachios
Instructions
- Ensure that the can of coconut milk has been refrigerated overnight. Open the top of the can and carefully spoon out the hardened coconut cream into a small bowl, leaving the coconut water behind. (note: If your can has not fully separated into coconut cream and coconut water, you'll need to try again with a new can).
- Using a hand mixer, whip the coconut cream, vanilla and honey for 1-2 minutes. Place in the refrigerator.
- Preheat the oven to 450 degrees fahrenheit. Grease and flour four 6 ounce ramekins with a little palm shortening and cassava flour. Set the ramekins on a baking sheet and set aside.
- Heat the palm shortening in a small pot over medium heat until fully melted (1-2 minutes), then turn off the heat. Add the chocolate to the warm palm shortening and stir until melted.
- In a stand mixer (or use a hand mixer with a medium sized bowl), beat the eggs, egg yolks, honey, vanilla extract and salt at high speed for approximately 2-3 minutes. The mixture should slightly thicken and turn a pale yellow.
- Turn the stand mixer to low speed and slowly add the chocolate and cassava flour until fully combined into a batter consistency. (note: the chocolate should not be hot, only slightly warm).
- Spoon the batter into the ramekins and bake for 8-9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.
- Let the cakes cool in the ramekins for one minute, then invert each ramekin on a plate. You may need to gently tap the ramekin to unmold the cake.
- Top with the coconut cream and pistachios and serve immediately (as the coconut cream will melt quickly on the warm cakes).
Nutrition Information
Show Details
Calories
921kcal
(46%)
Carbohydrates
51g
(17%)
Protein
12g
(24%)
Fat
76g
(117%)
Saturated Fat
38g
(190%)
Cholesterol
180mg
(60%)
Sodium
205mg
(9%)
Potassium
710mg
(20%)
Fiber
6g
(24%)
Sugar
27g
(54%)
Vitamin A
310IU
(6%)
Vitamin C
2mg
(2%)
Calcium
102mg
(10%)
Iron
10.7mg
(59%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 921 kcal
% Daily Value*
| Calories | 921kcal | 46% |
| Carbohydrates | 51g | 17% |
| Protein | 12g | 24% |
| Fat | 76g | 117% |
| Saturated Fat | 38g | 190% |
| Cholesterol | 180mg | 60% |
| Sodium | 205mg | 9% |
| Potassium | 710mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 27g | 54% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 102mg | 10% |
| Iron | 10.7mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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