Molten Chocolate Lava Cake

I posted this recipe as extra content for our Healthy Desserts Class. One of my private clients had requested a dairy free molten chocolate cake and of course in order to test it I had to make it gluten free as well so that I could eat it. What resulted was an easy and amazingly delicious molten chocolate cake that I have served to many a guest with rave reviews! These are amazing with just a sprinkling of powdered sugar on top, or get creative and make a strawberry sauce or the coconut caramel sauce from the Cook Colorful website!

image from Aberdeenskitchen.com

Ingredients:

150g. non-dairy butter (I like Miyoko’s), plus extra for greasing

150g. dark chocolate (dairy free/GF/sugar free as needed)

75g. King Arthur Measure for Measure Flour, sifted

3 large eggs

3 large egg yolks

200g. powdered coconut sugar (substitute powdered sugar or powdered Monk fruit)

Cocoa powder for dusting ramekins

Directions:

1. Preheat oven to 375 degrees.

2. Grease 6 - 4oz. ramekins with non-dairy butter or coconut oil and dust with cocoa

   powder. Place them on a baking sheet and set aside.

3. Place butter and chocolate into a large heatproof bowl set over a saucepan of gently

   simmering water (do not let the bottom of the bowl touch the water) and leave until

   just melted, stirring occasionally.

4. Remove chocolate from heat and whisk in the 75g. of sifted flour, till smooth. Set aside

   to cool.

5. In a medium sized bowl, whisk together the eggs, egg yolks and sugar until well

   combined. Then, whisk egg mixture slowly into the chocolate mixture, taking care not

   to curdle the eggs. Whisk until smooth and well combined.

6. Pour batter into prepared ramekins, dividing equally.

7. Bake for 15 minutes. They are ready when you shake each one gently and only the

   middle moves a little. If you are concerned about safety of the uncooked batter in the

   middle, use an instant read thermometer to ensure the temperature is at least 160

   degrees to kill all bacteria.

8. Remove from oven. Allow to cool for 3-5 minutes. Using a thin knife, gently loosen

   around the inside edge of each ramekin.

9. Carefully, invert each ramekin onto a separate plate and sprinkle with powdered sugar

   before serving. Serve alone or with vanilla ice cream, strawberry sauce, or caramel

   sauce. Serve immediately.