Gluten Free Chocolate Lava Cake
Rate this recipe
4.3/5
(12 Votes)
1 Picture
Ingredients
- 6 oz or 170g of Camino dark chocolate + 7 leftover squares
- cup coconut oil
- 6 eggs
- ¼ + cup almond flour
- ¼ cup coconut flour
- ½ cup coconut icing sugar (I just used regular coconut sugar and ground it up in a coffee grinder)
- 1 tsp vanilla
- 7 ramekins
Details
Servings 7
Level of difficulty Average
Cost Average budget
Adapted from healthyeatingandliving.ca
Preparation
Step 1
Preheat oven to 450F.
Step 2
Melt the Camino chocolate and the mix with the coconut oil.
Step 3
In a different bowl, beat the eggs, then mix in the melted chocolate, vanilla and coconut oil.
Step 4
Add the flours and coconut sugar and mix well.
Step 5
Brush the ramekins with some coconut oil, and then pour in the batter.
Step 6
Carefully place 1 square of dark chocolate in the center and move ramekin around so that it covers the piece of chocolate.
Step 7
Bake for 8 or 9 minutes.
Step 8
Serve with vanilla or coconut ice cream.
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Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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