Chocolate Lava Cake

The Perfect Valentine’s Day Dessert – Better Than A Dozen Roses

This cake will warm the heart of your mom, friends, partner, kids… whoever needs something sweet on February 14. An edible love letter is a sweet way to send your affection to all your family and friends this Valentine’s Day. 

The name comes from the liquid chocolate in the center of the cake.  As you dip your spoon into the cake you are welcomed by warm gooey chocolate in the middle, which is going to make you weak in the knees, and after eating it you will be speechless, it is so good.


The best secret ingredient of these lava cakes is the fresh raspberries baked in with the molten chocolate.

The flavor of this decadent cake is really rich, velvety, and delicious. I add a few raspberries to the batter, which isn’t necessary, but it adds an extra luscious flavor to the cake that I really love. Despite it looks too hard to assemble, chocolate lava cake is really super easy to make!

What says “I love you” better than a molten hot centre of gooey chocolate?! 

Chocolate Lava Cake

Recipe by healthysprinkleCourse: DessertDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

12

minutes

Ingredients

  • FOR THE RAMEKINS:

  • 2 tbsp coconut oil

  • 2 tbsp unsweetened cocoa powder

  • FOR THE CAKE:

  • 10 g tapioca flour

  • 25 g almond flour

  • 3 pinches of psyllium husk

  • 1 pinch of sodium bicarbonate

  • 1 pinch of salt

  • 50 g coconut oil

  • 100 g + 10 g dark chocolate chips (sugar and dairy free)

  • 90 ml coconut milk (or plant milk of your choice)

  • 3 eggs yolk

  • 15 g coconut sugar (or sweetener of your choice)

  • 50 g raspberry (about 12 pcs) – optional

Directions

  • Oil and cocoa powder four ramekins, tapping out the excess cocoa powder.
  • In a bowl measure and mix tapioca flour, almond flour, psyllium husk, sodium bicarbonate and salt.
  • In a smaller jar blend the coconut milk, the egg yolks and the coconut sugar.
  • Over a double boiler, melt together coconut oil and chocolate, then remove from heat and let it cool for 5 minutes.
  • Pour the egg yolk mixture into the warm chocolate mixture, and stir until well combined, then add the flour mixture to it. Mix until fully incorporated.
  • Spoon two-thirds of the batter into the prepared ramekins, add the extra chocolate in the center and put the raspberries on the side. Cover with the remaining chocolate batter.
  • Put the ramekins into the fridge for minimum 1 hour to cool. This will ensure that your lava cake will molten and gooey in the middle.
  • Bake them at 395˚F (200°C) for 10-12 minutes, until the outside becomes firm and dry, and centers are still slightly jiggly. Start checking at 8 minutes to make sure you don’t overcook them.
  • Take the ramekin while it’s still hot (use mitts), run the tip of a small knife around each cake to loosen. Take a plate topping it so that when you turn it upside down, it should be a smooth transition, and carefully lift off the ramekins.
  • Or you can just eat the lava cake directly from the ramekin.
 

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