Little Chocolate Lava Cake
Written By Amy Lee Active
Decadent, delicious and sugar free!
Recipe from ‘Nourish in 5’ by Amy Lee Active. Get your copy here.
PREP TIME 15 minutes SERVES 2 COOK TIME 10 minutes DIFFICULTY Medium
1/3 cup (55g) dark chocolate
1/4 cup (55g) Organic Road Coconut Oil, plus extra for greasing
2 eggs, beaten
2T Organic Road Desiccated Coconut or Almond Flour
2T Natural Road Xylitol or sweetener of choice
Pre-heat oven to 175°C. Grease 2 ramekins with coconut oil.
Stir the chocolate and oil together in a bowl. Stir in the eggs, coconut and sweetener – it will be a dough-like consistency that is pourable.
Pour into 2 greased ramekins. Bake for 9 minutes, until the top is set but still wobbly. Do NOT over-bake!
Turn out onto plates and serve with berries and a dusting of powdered xylitol
If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, then just serve in the ramekins.
Do NOT over-bake! The top needs to be set, but jiggly. Don’t deprive yourself of that gooey centre.
Best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.