How to Make Molten Chocolate Lava Cakes
Prepare the ramekins: Lightly grease with coconut oil before applying a light dusting with cacao powder. Set aside.
Create the batter: Melt the dark chocolate and coconut oil together over low heat. Stir until smooth. Let the chocolate mixture cool slightly before adding the eggs, vanilla extract, cacao powder, and chocolate mixture. Whisk until smooth, and divide the batter between the ramekins.
Bake: Bake for 11 to 13 minutes or until puffed. Gently turn out the cakes immediately and serve.
Storing and Reheating Instructions:
To Store: If you have leftover molten chocolate lava cakes, allow them to cool uncovered until they reach room temperature. Wrap the lava cakes individually in plastic wrap and put them in an airtight container. Refrigerate for up to five days.
To Reheat: To warm them back up, create a foil cup and place the cold lava cake inside. Bake the lava cake in an oven preheated to 350 degrees Fahrenheit for six to eight minutes directly out of the refrigerator. Alternatively, use an air fryer heated to the same temperature and bake for three to four minutes.
More Good Cake Recipes:
Dark Chocolate Coconut Flour Mug Cake (Guilt-Free Recipe)
Pumpkin Paleo Cupcakes with Maple Syrup Frosting (Made with Coconut Flour)
Decadent Chocolate Cake with Ganache
32 Yummy Paleo Cakes (Gluten-Free)
- ½ cup cacao powder, sifted, plus extra for dusting
- 3 oz paleo approved dark chocolate (no sugar, no dairy added), chopped
- 1/3 cup coconut oil, plus extra for greasing
- 1/3 cup honey
- 4 eggs
- 1 tsp pure vanilla extract
- Preheat oven to 350°F.
- Lightly grease 4 ramekins with the extra coconut oil and dust with the extra cacao and place them on a baking tray. Set aside.
- Place the dark chocolate and coconut oil in a small saucepan over low heat and stir until smooth.
- Remove from the heat and cool slightly.
- Place the eggs, honey, pure vanilla extract, cacao powder and chocolate mixture in a medium bowl and whisk until smooth.
- Divide between the ramekins.
- Bake for 11-13 minutes or until puffed.
- Gently turn out the cakes immediately and serve.
Greasing and dusting: The thorough greasing and dusting of ramekins with coconut oil and cacao powder prevents sticking. Make sure not to skip this step.
Low heat for chocolate: Melt dark chocolate and coconut oil over low heat to avoid burning and ensure a smooth texture. Keep stirring until the chocolate melts.
Balancing sweetness: Adjust the honey quantity based on personal sweetness preference. Taste the mixture before baking if you don’t have a problem with having raw eggs in the batter. Alternatively, adjust in the next batch.
Even distribution: Divide the batter evenly among ramekins to make sure they bake properly. Having different sizes will cause some lava cakes to be overdone and some underdone.
Quick baking: Monitor closely during the 11 to 13-minute baking window to prevent overcooking. The goal is a puffed texture with a moist center.
Immediate serving: Gently turn out the cakes immediately after baking to preserve their delicate, lava-like consistency. The cakes will continue cooking and solidify as they cool, so make sure to serve them before the centers become solid.
Pre-make the batter: You can prepare the batter an hour before you need it. Divide between the ramekins and refrigerate. Once you’re ready to bake, simply pop them in the oven and serve.