FLOURLESS MOLTEN CHOCOLATE LAVA CAKES

Looking for a guilt free dessert? Try this lava cake, you wont' believe it's healthy!


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 vital proteins collagen peptides or any other collagen 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 sprinkle of powder sugar


DIRECTIONS

  1. 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.

  2. 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.

  3. 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.

  4. 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 over bake them.

  5. 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 way.


Note: If your ramekins are smaller than 6-ounces, make sure you reduce the baking time so you don’t overcook them.




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