This is my submission for “Go Ahead Honey, It’s Gluten-Free” hosted by Heather at Life, Gluten Free as well as for Real Food Wednesdays at Cheeseslave!
I am back at school, so posting will be more infrequent as the semester gets going. Thank you all for the nice feedback on the holiday baking posts!
Chocolate Lava Cake needs no introduction. It’s an explosion of ooey gooey chocolate that taunts you with how sinful and decadent it is. Fortunately, you can have your sugar-free, gluten-free, low carb molten cake and eat it, too. It also happens to be nut-free, for all of you folks who cannot tolerate almond flour. I made these cakes for some good friends and got great reviews. Treat your company or just yourself to this beloved dessert with a healthful twist. It’s better than the kind you get at Chili’s, with none of funky processed ingredients. Promise. With one of these lil’ cakes, you can get in a healthy dose of natural saturated fat from the butter and cacao as well as protein and choline from the eggs (Nature’s perfect food!). Smile, because you are not taxing your pancreas and immune system from sugar carbs. It can be our delicious secret that this dreamy dessert contains all of the good flavor and none of the toxic ingredients of a “normal” molten cake. No one will notice if you don’t tell them!
Healthy Molten Chocolate Cake
Adapted from a recipe at AllRecipes.com
1 cup (2 sticks) organic unsalted butter, cut into chunks
8 ounces 85% cacao chocolate, broken up (I used Lindt)
1 cup erythritol, powdered
1/2 teaspoon pure stevia extract
Pinch of unrefined sea salt
4 teaspoons gluten-free flour (oat, buckwheat, etc.)
Preheat oven to 450 degrees Fahrenheit.
Set out eggs to bring to room temperature. Section out 3 chocolate bars into seven pieces each, so you can measure out the ounces (each piece is .5 ounces). Chop up chocolate. Melt butter and chocolate together for 30 seconds in the microwave, and stir. Melt mixture for 15 second intervals, and stir until smooth. Whisk together eggs. Add beaten eggs, erythritol, stevia, and salt to chocolate mixture. Stir in GF flour. Pour into 12 silicone muffin cups and bake for about 14 minutes (check at 12), or until puffed up and still a bit moist looking on the tops. Do NOT overbake. Let cakes sit in muffin pans for one minute, and then invert cakes on to individual serving dishes. Dust with powdered erythritol, or top with fresh whipped cream and berries, if desired. Consume immediately while warm and gooey!
Wrap up leftover cakes after they have cooled, and nuke them (unwrapped) for 15-25 seconds to get them gooey again.
~4.5g net carbs per cake
Other blog posts you might like:
Flourless Dark Chocolate Espresso Cake @ Cindalou’s Kitchen Blues
Sugar-Free Chocolate Pecan Torte @ About.com