One thing that I like about making Paleo desserts is that you can enjoy a fancy cake without ruining your efforts to lead a healthier lifestyle. But I just wanted to make a disclaimer that these desserts are intended more for occasional treats than for every night of the week. This recipe, for example, would be absolutely perfect as a Valentine’s Day treat. It not only looks impressive, but also tastes amazing.
To make the recipe, choose a paleo-approved dark chocolate that is at least 70 percent cocoa. This will be the melted center of the cake. The other ingredients are first beaten together with a hand mixer for a good 4-5 minutes. This seems like a really long time but is a necessary step. Then you get to drizzle in the melted chocolate. Equal amounts of almond flour and cocoa powder are stirred in last to round out the moist cake.
The batter is then poured into individual ramekins. The cakes are baked just long enough to set the outer layer while keeping the center soft. The cakes can be served directly in the ramekins if you choose. If you decide to turn the cakes out onto a plate, I suggest dusting the ramekins with cocoa powder before cooking to prevent sticking. To get the cakes onto a plate, first run a knife around the edges of the ramekin. Set a plate on top of it, and use two hands to flip the ramekin over onto the plate. The cake should fall right out of the ramekin.
Warm and rich, you’ll want to serve these cakes immediately. After the first bite, the chocolate center will escape right out onto your plate, imitating the lava it is named for. Enjoy!
- 4 oz. dark chocolate
- 3 tbsp coconut oil
- 2 eggs
- 2 tbsp honey
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 tbsp almond flour
- 1 tbsp cocoa powder
- Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
- Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.
- In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.
- Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.