Flourless Chocolate Lava Cakes
This lava cake is a perfect complement to your date night with that loved one on Valentine’s Day. You won’t believe how delicious and moist the middle is. Did I mention it’s healthy too?
Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 minutes
Total Servings: 2
Ingredients
Coconut oil and cocoa powder for dusting the ramekins
4 ounces dark chocolate, chopped
¼ cup coconut oil
2 large eggs
2 egg yolks
¼ cup collagen peptide powder
¼ cup coconut sugar
1 tsp vanilla
1/8 tsp sea salt
2 Tbsp almond flour
Optional Toppings: Berries, whipped cream, caramel, chocolate sauce, or a sprinkle of powdered sugar
Instructions
Preheat oven to 420 degrees. Brush the inside of two 6-ounce ramekins with coconut oil. Add a tsp of cocoa powder to each and roll the ramekins so the cocoa powder covers all inside edges.
Place the chocolate and coconut oil in a large frying pan over low heat and let the chocolate slowly melt. When it has mostly melted, whisk until smooth and remove the pan from the heat.
In a large bowl, beat the eggs, egg yolks, collagen peptides, sugar, vanilla, and salt on high for 1 minute. Pour the melted chocolate into the bowl and sprinkle with the almond flour. Gently fold the chocolate into the eggs.
Divide the batter between two ramekins, filling nearly to the top. Bake the lava cakes for 10-12 minutes. They are down when the tops have a solid crust but still jiggle when shaken. Do not overbake them.
Let them cool for 1 minute then run a knife along the sides to loosen them. Place a plate on top of one then flip the plate over so the ramekin is upside down on the plate. Carefully remove the ramekin. Garnish with any of the optional toppings and serve right away.
Note: If your ramekins are smaller than 6 ounces, make sure you reduce the baking time so you don’t overcook them.
