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Molten Chocolate Cake
Molten Chocolate Cake
In honor of Valentine's Day tomorrow, I pulled myself together and made this flourless molten chocolate cake for you. You're welcome.
I searched high and low for a flourless molten lava chocolate cake recipe for years. I lost count of how many different attempts I had at making this cake. Until I found the recipe at this link.
With just a few modifications, I was able to whip up a version that worked with ingredients I can feel good about. You want a smooth batter. If it doesn’t turn out smooth, something is wrong. Dump it and try again. One of my attempts had a very lumpy batter that was gross and didn’t cook up right. I was trying different ingredients so I went back to the ones I show below and bingo! Success!
I think the key is to let the chocolate sit for about five minutes after it’s melted with the coconut oil. Then add the other ingredients, including the maple syrup cold from the fridge. I’m not certain, but the cold maple syrup along with the eggs seem to help the batter tighten up a little even without any flour. It makes for a smooth, luscious batter.
You’ll know it’s done when the edges of the cake look done and the center still looks a little underdone. Let it sit for a minute before you try to release it from the ramekin. When you do, place one plate underneath the ramekin with the one you want to serve on inverted over the top of the ramekin. Flip, say a prayer, and if you greased and floured the pan well, it should release.
Ingredients for 2 small cakes or one larger one to share:
2 ounces baking chocolate
¼ cup coconut oil, plus enough to coat the ramekins
1 egg
1 egg yolk
2 tablespoons maple syrup, straight from the fridge
1 teaspoon cacao powder, plus enough to coat the ramekins about ¼ to ½ teaspoon per ramekin
Pinch of salt
Directions
Preheat the oven to 450 F degrees.
Use some of the coconut oil and cacao powder to grease and flour two 4-ounce ramekins or one larger ramekin about 6 to 8 ounces.
Melt the chocolate and coconut oil together in a glass bowl over a pot with about 1 inch boiling water, enough to warm the bowl without touching the bottom of it. Or microwave the chocolate and coconut oil for about 1 minute on 50 percent power, stirring every 20 seconds.
Set the chocolate mix aside to cool for 5 minutes. Add the eggs, the maple syrup, the salt and the 1 teaspoon cacao powder. Whisk until smooth.
Pour into the greased and floured ramekins.
Bake the two smaller ramekins for 7-9 minutes. If using the larger ramekin, bake for 9-11 minutes. Let sit for 1 minute. Run a knife around the edge of the cake to help it release.
Invert on a plate to release and serve.
