A few weeks ago we had some friends over and when we host friends, especially if it is for the first time, we like to have a full meal…appetizer, main course and dessert. For dessert, I wanted to try a new recipe that included chocolate. So, I searched my recipes and googled a few more. During my google search, I landed on Clean Eating with a Dirty Mind’s blog, which is where I was met with a amazing picture of a paleo molten lava cake. I was sold. I had to try this as I saw the chocolate pouring out of the center of the cake. Now, I do not usually try a new recipe with first time guests, but I warned them that they were my guinea pigs and I knew I could make cookies if all else failed. But thankfully, these cakes were perfect. My husband’s review was exactly this, “This is the best dessert that you have ever made. It was better than a non-paleo dessert.”
The recipe was pretty simple to make. The only part that takes a while is giving the cakes time to set in the refrigerator. Outside of that, I followed the recipe per the blog and they came out wonderful.
Note: I did not make the caramel sauce and instead served it with NadaMoo’s vanilla ice cream (if you haven’t tried this ice cream, you need to get it today.)
5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil)
1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free)
2 cage-free egg yolks
2 cage-free eggs
3 tablespoons coconut palm sugar
1 heaping tablespoon unsweetened cocoa powder
2 tablespoons blanched almond flour
pinch of pink himalayan salt (Note: I used regular sea salt)
1/4 teaspoon of vanilla
Pre-heat oven to 425. Grease ramekins well with butter. Using a double boiler melt the butter and chocolate together in a medium sized bowl. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined. Now stir the vanilla in. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles. Refrigerate them for 30 minutes. Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins. Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the 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.
(The above instructions and directions from Clean Eating with a Dirty Mind)