Healthy Molten Chocolate Lava Cake

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!

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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

Healthy Molten Chocolate Cake
Adapted from a recipe at AllRecipes.com

Serves 12

Ingredients:
1 cup (2 sticks) organic unsalted butter, cut into chunks
8 ounces 85% cacao chocolate, broken up (I used Lindt)
5 eggs
1 cup erythritol, powdered
1/2 teaspoon pure stevia extract
Pinch of unrefined sea salt
4 teaspoons gluten-free flour (oat, buckwheat, etc.)

Preparation:

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

  • ~Lena

    Yay- I’m so happy I found your blog! I saw your link over in the low carb forum, so I hope you don’t mind if I become a “follower.” This looks KILLER yummy, BTW! :)

  • Carrie

    OH My! that looks amazing! of course I’ll have to sell a cow to buy 3 high quality dark chocolate bars! lolol… Wow… you are just one amazing low carb baker Lauren!! The picture is fantastic! Thanks for sharing!!

    Carrie @ http://www.gingerlemongirl.com

  • Travis Ingersoll

    Wow, this looks chocolicious! Just looking at it is making my mouth water:)

  • H.Peter

    Lava Chocolate cake. The best.
    your’s being GF is a big bonus.

    Great blog.

  • FIT LIL FIDDLE

    As always it looks Delicious!!!

  • Jennifer

    Lauren, this looks great. I have such a recipe too, by the way, but only made it once for a cookbook and my family laments. lol

    Just saw your pic – you are beautiful! How nice to put a face to these lovely creations. Obviously, you don’t eat all of these, right? (smile) All the best with your studies!

  • Toni

    Your experiments and philosophies are much along the same lines as mine, except that you’re WAY more inventive and organized. I’m so excited to have found this blog, since it has already answered several of my how-to questions and no doubt saved me a lot in wasted ingredients. Thanks SO much for taking the trouble to document and share your efforts.

  • Alex

    I’m so glad you have this blog so I can stay healthy and take care of my sweet tooth! This cake looks delicious,I’m probably going to make it today before class. Hope school is going well for you. Miss ya!

    Your friend and loyal food tester,
    Alex :)

  • Maggie

    Those look too good to be true! I love the idea of using buckwheat flour in them, buckwheat goes really well with chocolate.

  • chocolatriz

    I’ve been drooling over your blog for a while now, wishing I had erythritol. It arrived today and I couldn’t help trying this recipe first. Eating it was the best part of my day.

    I halved the recipe and it turned out really well. I ended up overbaking just a tad (should have checked as soon as they started smelling good rather than waiting the full 12 minutes). But they’re still gooey and delicious.

  • Mee-Lise

    Pictures…so…appetizing…seriously…!

    Maybe I’ll make this for my coworkers. That way, I shouldn’t eat more than my share!

  • Sophie

    That looks like a sin! A divine sin :P, oxymoron I know but seriously…my mouth is watering. Hope you’re doing well!

  • Anonymous

    Can i use cocomut flour or almond flout if that is what I have?

    Thanks a bunch!!!!

  • Lauren

    Lena – So happy you found this blog! Thank you for becoming a follower. :)

    Carrie – The Lindt chocolate bars are relatively inexpensive at places like WalMart and Target. Thank you for the kind works!

    Travis – Thanks for stopping by!

    H. Peter – Chocolate lava cake IS the best dessert ever. Thank you!

    Fit lil fiddle – Hey you! ;)

    Jennifer – Thank you so much! I definitely share everything I make with good friends. How could you only make a recipe like this once?! Your poor family. :D

    Toni – Always nice to find a like minded cook! Thank you for leaving that nice feedback. Glad the recipes are helping you out!

    Alex – I miss you already! Can’t wait to get together again.

    Maggie – Buckwheat does go well with chocolate! You can’t really taste the flour in this recipe, but I definitely agree.

    chocolatriz – Thank you for trying the recipe and sharing your results! What a nice comment. I had overbaked these too the first time. You have to play around with these a bit, but they make great cake either way!

    Mee-Lise – You again! :D Thanks for reading. Your coworkers will love you if you bring them gooey chocolate cake. Hope the recipe goes over well with them!

    Sophie – A divine sin, LOL! Great description. :)

    Anon – Coconut flour might work. Almond flour would be too gritty. Hope this turned out for you!

  • K Dee

    Lauren,

    These look of the hook!

    I need to make it grain free all together, so I’m going to use coconut flour, any recommendations?

    Also, I need to nix the Erythritol. I want to keep it natural and with no sugar alcohols. do you think it would still come out ok? or should i use more stevia?

    Any help would be appreciated! Thanks!

  • Lauren

    K Dee, 2 teaspoons of coconut flour should work well in this recipe.

    My natural sweetener of choice is erythritol because it’s naturally present in our bodies and causes no side effects (unlike other sugar alcohols). I don’t know of any other natural sweetener that doesn’t contain digestible carbohydrates. You could use honey if you like. 1/4 of a cup along with the stevia should work. Let me know if it works out for you!

  • lifeglutenfree

    great cake! thanks for participating!

  • Laura

    These were delicious! I made them the other night for the 2nd time. They are so easy to make as well! I used the Lindt brand as well.

  • jen

    I made this type of cake for the first time but they came out eggy and were not liquid inside. I baked them up to the time called for and the batter tasted just fine. Any suggestions why they didn’t work would be appreciated.

  • Lauren

    Laura, glad you enjoyed the cake!

    Jen, did you use 4 teaspoons of oat or buckwheat flour? Did you thoroughly mix the ingredients?

  • Anonymous

    I just stumbled on your blog, and I am blown away! I have read almost every recipe on here! I can't wait to try them ALL. We share the same food philosophy, and to find all these decadent healthy treats is just amazing (I struggle with a monster sweet tooth)! I think I am going to try this recipe first, and I'm just wondering if I cut the recipe in half, should I use 2 eggs, or three?

    Thanks for sharing your time and recipes!

  • Stephanie

    this was utterly amazing. i've made a few of your desserts and this has been my fav thus far. this tasted like such a mainstream sugary dessert. no way would i have guessed that this is "healthy."

    a huge YUMMMMM from my family. thanks!!

  • http://www.blogger.com/profile/07139097165580697484 Mark

    This comment has been removed by the author.

  • Mark

    Hi Lauren,
    I am interested in your recipes but wonder why the sweeteners keep changing (erythritol to splenda to stevia). What would happen if I ONLY used Splenda? I ask because it's simply easy to buy Splenda (I know nothing about erythritol and I have read the stevia has a bad aftertaste).

  • Anonymous

    I wondered if the uestion about Splenda ever got answered. Can you use just that?

  • Anonymous

    I made this today, except I made one small change: I didn't want to use any real sugar, so I used 6.8 ounces of unsweetened chocolate (85% of 8 ounces = 6.8 ounces of pure chocolate) and 1.2 ounces of xylitol (the remaining 15% of 8 ounces = 1.2 ounces). This was easy enough with a kitchen scale, and brought the carb count down to about 3g per cake if you count xylitol as half the carbs of sugar.

    Oh, and I used xylitol because I worried adding even more erythritol might make it easier for it to recrystallize. I've had great results swapping a little erythritol over to xylitol in deserts where recrystallization is a problem.

    Also, I went with oat flour.

    The result was AWESOME! My husband doesn't do low-carb but loved it! Thank you so much for this blog! I'm going to try and freeze the many left-overs and see if they defrost and reheat well.

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  • Rachael

    Lauren,

    I made these cakes tonight, and the came out fully cooked after 12 min and stuck to my silicone muffin pan, they were more like cupcakes and were not "gooey" in the center at all. What went wrong? Also, do you have to grease the muffin pan???

  • http://www.blogger.com/profile/08710499230260385747 Rachael

    This comment has been removed by the author.

  • gwyn

    i tried to halve this recipe…and it didn't work well at all. :/ the butter pooled on the top of the cakes and they're not gooey inside at all. the cake itself isn't terrible…haha, i'm eating it anyway after using such pricey ingredients!

  • Lauren

    Hy Gwyn! Aww, that is very strange. My sister just made these and enjoyed them. Did you use the same brand of ingredients?

    Oven temperature is a huge factor in the success of this recipe, and most ovens aren't calibrated unfortunately. The butter should not be pooling, though. That is very strange. Thank you for your feedback!

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  • naila2100

    I only bake with almond or coconut flour. Can I substitute coconut flour for the general gluten free flour?

  • naila2100

    can i substitute coconut or almond flour for the general gluten free flour you listed?

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  • Gretchen

    This is the first recipe I've tried from your blog…I can't believe how good these were! The kids gobbled them up, too (they got to have theirs with ice cream, though).

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  • Marissa Gianna

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  • http://www.blogger.com/profile/01060159173306340975 Britt Henesy

    Made this tonight for Valentines day for the family and we all thought it was fantastic!! I don't have a microwave so i used the double broiler method to melt the butter and chocolate together, then added other ingredients after tempering the eggs with a bit of the chocolate mixture. I also used kerry gold unsalted butter, lindt 85% choc., and 2tsp. each of oat and buckwheat flours. A few weren't melty in the middle after taking out at 12 mins, but were still great little souffle type cakes!Thanks so much! Also, i do have quite a few left over. What's the best method to store these (fridge, freezer, or room temp)?

  • http://www.reveln.com Deborah

    I've been sharing the heck out of your blog. The combo of healthy ingredients and sweet indulgences make it delightful to stay on my low carb way of life. Now my Pinterest boards are heating up with all the traffic your marvelous baking generates.

    I also love you recommendation of NuNaturals stevia. You're the bomb of healthy yumminess!

  • http://www.blogger.com/profile/11409921646908937287 Amandajones517

    Just made my 3rd attempt at these and still failed! My oven must be super charged… this time I baked them at 430 for 9 min still done all the way through. They still taste great but I am determined to get it right. Next time I am just going to sit in front of the oven and watch them!

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Amanda, did you try baking at a lower temperature? This recipe is a bit temperamental so I don't make it frequently to be honest. I hope you've been enjoying the mistakes! ;)

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Britt, glad they worked out for you! I know your comment is old, but for future reference I'd suggest not storing them since they probably won't reheat with the same texture.

  • http://www.cleantec.de/auto-reinigen.html Ronja

    Just saw your pics on pinterest and had to follow them. Your cake looks amazing, really… I can't take my eyes of these photos!!!

  • Anonymous

    As I have none of your low carb sweetners, or can afford them at the moment, is it possible to just use sugar? I have to avoid gluten and dairy but not sugar. Would really like to try this.

  • http://www.blogger.com/profile/12992918908739085132 Lauren

    Ronja – Thank you!

    Anon – You could certainly use sugar. Try it with 1/3 cup and taste the batter to see if it's sweet enough, then add more till you reach the desired sweetness level.

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  • RE

    Was wondering if you read about this? Erythritol is just not something I would consume on a regular basis … and as much as I love to bake … I wonder what I can sub for this in your recipes? I dont use any refined sugars – I have coconut sugar … honey, maple syrup …

  • RE
  • gfair154

    It’s 2012 now and the only thing I can find in grocery stores is Sucralose and Stevia. So, I used a cup of Splenda. It turned out moist AND DELICIOUS :O) … but no lava. I left it in for 12 minutes, but noticed that it was already puffy at 8 minutes. I should have taken it out earlier I think. Oh well, guess I have to try again. :O)

    Anyway, even with lower-carb almond flour and 99% chocolate, I’m calculating each cupcake as 8 g carbs, 5 g protein, 27 g fat, for 295 calories each. I’m using nutrition information for each ingredient here: http://www.fatsecret.com/calories-nutrition/

    • http://www.healthyindulgences.net/ Lauren B.

      Hmm, it could be the volume of almond flour I use to calculate the nutrition facts. I will recalculate the nutrition facts and update the post. Ovens are finicky and mine could very well be one that fluctuates in temperature. It only seems to matter with a couple of recipes. I’m glad you still enjoyed the taste. :) Thanks for the heads up!

  • Aesa

    Count me in the “butter pooled on top” and “no gooey center” crowds–though I’m fairly certain I know what I did wrong. My eggs were still a bit cold when I added them to the melted chocolate and butter, and the whole mixture started to separate. Would like to give it another try, but not sure I want to waste all those ingredients again. :/

  • DJ

    This looks so yummy and I really want to try it. Do you think I could use agave nectar instead of the erythritol?