That icky center, the melty frozen dessert that soaks into the tender cake? I simply can’t not with melted cakes. And paleo melted cakes? It’s like, take Pine Tree State to focus on on pay day and walk Pine Tree State past the throw-pillows aisle… then tell Pine Tree State it’s all free. It’s nearly not truthful.
Tender chocolate cakes with icky, made centers, these paleo melted volcanic rock cakes close quickly and simply, creating them one amongst our favourite paleo afters recipes.
- 1/3 cup refined coconut oil
- 1/2 cup vegan chocolate chips like Enjoy Life
- 2 eggs
- 1 egg yolk
- 1/4 cup coconut sugar
- 1/2 tsp vanilla extract
- pinch of salt
- 1 tablespoon tapioca starch
- 3 tablespoons almond flour
- coconut milk ice cream for serving
- Equipment Needed
- 6-ounce ramekins
Instructions
- Preheat the oven to 450°. Grease two 6-ounce ramekins with coconut oil. Place the ramekins on a baking sheet.
- Place coconut oil and chocolate chips in a microwave-safe bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well in between, until chocolate is completely melted and smooth. In a medium bowl, whisk the eggs with the egg yolks, coconut sugar and salt well.
- Fold the chocolate mixture it into the egg-sugar mixture, then stir in the tapioca starch and almond flour. Spoon the batter evenly into the prepared ramekins and bake for 12 minutes, or until the sides of the paleo molten lava cake are firm but centers are still very soft. Remove form oven and let cakes cool in the ramekins for 1 minute. Run a very thin steak or paring knife around the edge of each cake. Cover each with an upside-down dessert plate then carefully turn each one over. Let stand for 10 seconds then unmold. Serve immediately with plenty of vanilla ice cream.
Read more our recipe Devil's Food Cupcakes with Dark Chocolate Frosting #dessert #cupcakeschoco
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