Mini Molten Lava Cakes {primal, grain-free} | Our Paleo Life
Mini Molten Lava Cakes {primal, grain-free} | Our Paleo Life

Recipe: Mini Molten Lava Cakes {primal, grain-free}

By Kendra Benson  , ,   ,

August 9, 2016

This decadent dessert is so easy to put together and is completely grain-free thanks to our favorite flour, Otto's Naturals Cassava Flour. You can serve it overturned on a plate or eat it straight out of the ramekin for a quick dessert anytime.

View more images and read the blog post

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 servings

Ingredients

1/2 cup Grass-Fed Butter*

4 oz High Quality Chocolate (dark or bittersweet is preferred)

2 Whole Eggs

2 Egg Yolks

1/4 cup Maple Sugar

2 tsp Otto's Cassava Flour, plus more for the ramekins

1/2 tsp Pure Vanilla Extract

1/8 tsp Sea Salt

Palm Shortening, to grease the ramekins

Powdered Sugar**, for sprinkling on top

Directions

1Preheat oven to 450°F.

2In a double boiler over simmering water, heat the butter and chocolate chips until the chocolate is not quite completely melted. Remove from heat and mix until the chocolate is completely smooth and melted. It will still be pretty warm. Set aside.

3While the chocolate is melting, beat the eggs, egg yolks, and maple sugar (by hand or with an electric mixer) until it becomes lighter and thickened. Set aside.

4Add the chocolate mixture, flour, salt, and vanilla to the egg mixture and mix until fully combined and smooth.

5Lightly grease 4 ramekins with the shortening. Coat ramekins with extra cassava flour and tap out excess.

6Divide the batter evenly between the 4 ramekins (slightly over half full), place ramekins on a baking sheet, and bake for 7-8 minutes. The center won't be set so the toothpick test won't work here.

7Remove from oven and let sit about 5 minutes. Invert ramekins onto individual dishes. Wait 10-20 seconds then remove ramekin (this is best done by slipping a butter knife under one edge and tilting it off to one side and picking it up with an oven-mitt covered hand). Alternately, just eat it straight out of the ramekin for a no-fuss dessert.

8Garnish with organic powdered sugar** and fresh berries, if desired. Serve immediately.

* I have not tried a substitute for butter yet, so I'm not sure if ghee, coconut oil, or anything else will work or how the flavor would be affected. If you do try a substitute to make this dairy-free, please let me know how it turned out.
** If you're unable to find organic powdered cane sugar (or a sugar that you are comfortable eating), you can make your own. In a high-powered blender, combine 1 cup maple sugar (or organic cane sugar) with 1 Tbsp arrowroot/tapioca starch and blend on high until powdery. It will be slightly more coarse than commercial powdered sugar, but will get the job done.

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6 Reviews

Kendra Benson

September 16, 2016

@Christine, I don’t often write up the nutrition content but if you need it for any particular recipe, this is a good tool to use: http://recipes.sparkpeople.com/recipe-calculator.asp

christine

September 16, 2016

i love these would like to know the calorie count on these

christine

September 16, 2016

love them would love to know the calorie count on these and other recipes i,ve made…i have not asked this before

christine

September 16, 2016

love them would love to know the calorie count on these and other recipes i,ve made…

Maryanne

August 17, 2016

We ate them straight out of the mugs, they were amazing!!!!!!!!!!

Constance Dudley Laub

August 10, 2016

Thank you for all your research to find a true chocolate recipe that is not all sugar and flour, I can hardly wait to try your instructions are so complete thank you from the ingredients I expect great deserts and I love butter so would not even think of changing

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