molten chocolate cake
WITH COCONUT WHIPPED CREAM
Flourless chocolate cake oozing with dark chocolate? Sign us up! These sexy little chocolate cakes are perfect for your next romantic encounter or when you want to impress your dinner party guests.
Yield 4 servings
Prep Time 15 minutes
Cook Time 20 minutes
80:20
¼ cup coconut oil, plus more to grease ramekins (or olive oil)
2 tbsp raw cacao powder, plus more for dusting
1½ tbsp almond flour
¼ tsp Himalayan pink salt
6 oz 88% dark chocolate
3 eggs
3 tbsp maple syrup
1 tsp pure vanilla extract
Fresh raspberries (optional), to serve
For the whipped cream (optional)
1 (13.5oz) can full-fat coconut milk, refrigerated overnight
1½ tbsp honey
1½ tsp pure vanilla extract
1 Preheat the oven to 375°F. Lightly grease four ramekins with oil, then dust each one with a pinch of cacao powder.
2 In a small bowl, mix together the remaining cacao powder, almond flour, and salt. Set aside.
3 In a small saucepan, melt the remaining ¼ cup coconut oil and dark chocolate over low heat, stirring continuously, being careful not to burn or get too hot.
4 In a medium bowl, whisk together the eggs, maple syrup, and vanilla until frothy. Pour the melted chocolate mixture into the bowl, and stir to combine.
5 Add the almond flour mixture to the bowl with the wet ingredients, and stir to combine. Divide the batter evenly among the four ramekins, and place the ramekins on a baking sheet. Bake on the center rack for 10 to 12 minutes.
6 Meanwhile, to make the whipped cream, if using, carefully open the can of refrigerated coconut milk. Keeping the can level, scrape out the thick top layer of coconut cream, and place it in a medium bowl. Using a mixer on high speed, whip the coconut cream for 3 minutes or until it becomes light and fluffy. Add the honey and vanilla, and beat for 2 minutes more.
7 Serve in the ramekins, or allow cakes to cool before removing them from the ramekins. Top with coconut whipped cream and berries, if using, and another dusting of cacao powder.
molten chocolate cake