Molten Chocolate Cakes for Two
This chocolate treat is the epitome of indulgent decadence; with a cake like outer edge, a softer mousse-like inner edge and a thick, rich, chocolaty core that slowly oozes out once split. Talk about heaven!
Servings: 2
Calories: 572kcal
Ingredients
For Ramekins: ½ tsp butter and 1 tsp unsweetened cocoa powder.
- 4 tbsp salted butter
- 3 oz dark chocolate chips Opt to use a chocolate that has at least 67% cocoa.
- 1 large egg plus extra egg yolk
- 2 tbsp organic coconut sugar
- ½ tsp vanilla extract
- 1 tbsp blanched almond flour
- pinch Himalayan salt
For Topping: icing powder, fresh fruit and/or freshly whipped cream or coconut cream.
Instructions
- Prep: Preheat the oven to 425°F for fan forced, 450°F for conventional ovens, and grease two 6 or 8 oz ramekins with butter and dust with cocoa powder.
- Make the Batter: Melt butter and chocolate in a microwave safe bowl, stirring every 20-30 sec until melted. Stir to fully combine.
- In another bowl, beat together the egg and extra yolk, coconut sugar, vanilla, and salt together until thick and frothy.
- Mix in the chocolate and almond flour to the egg mixture and vigorously stir until it thickens into almost a brownie batter consistency.
- Bake and Unmold: Divide and pour into two ramekins and bake for 10-12 min in the oven. You want the edges to pull away from the sides and be set but the middles are still jiggly with a set skin over them.Let it rest for a minute then run a knife around the edge before you cover with a plate and flip to turn them out. They should drop and unmold easily.
- Garnish and Serve: Dust the tops of your cakes with icing sugar and fresh fruit such as strawberries or raspberries and/or some freshly whipped heavy or coconut cream.Enjoy!
- Bonus: These cakes can be enjoyed chilled as well! Once baked, allow them to come to room temperature before putting in the fridge for a few hours to chill. They will no longer be molten but will instead have a rich texture that falls somewhere between a rich cake and dense mousse.
Notes
- Use a dark chocolate that has at least 67% cocoa in it. Do not use milk chocolate, it will not allow your cakes to bake and set as it needs to because of the milk and sugar content in it.
- Don't have ramekins? You can also use a muffin tin. Just butter and dust with cocoa power and adjust your bake times based on their size.