[recipe servings=”4-6″ time=”30mins” difficulty=”Intermediate” description=”I decided to take up a challenge and felt like making a dessert for a couple friends of mine that normally can’t enjoy desserts due to food restrictions. This is a Gluten/Dairy/Soy Free dessert without using White Flour and White Sugar. A Restriction Friendly Molten Chocolate Lava Cake that everyone can enjoy. For this a typical Lava Cake is usually made with ramekins however if you do not have any which I didn’t you can easily use just a muffin tray. This recipe though proved some difficulties since i have never used any of these ingredients but it was a fun and interesting challenge. There are some modifications I would recommend for anyone wanting to make this or if I make this in the future again the ingredient list will already reflect. It will be less coconut oil going from 1 cup to 3/4 cup and shifting the almond flour so it is not as chunky. I also find making sure the batter is cooled down before baking is a very import and key to having a molten core. The time is also a factor in making this and will vary depending on your oven but i find that it was around 9-10 min. was a good time however keep an eye on yours and feel free to take it out once the edges look solid and the middle is still soft but not liquidy. The fortunate thing with this recipe is even if you messed up and left it to cook for too long, you will still get a decent chocolate brownie cupcake/cakes. Overall I think it turned out decent and it’s a fairly easy recipe to make, I was hoping to get something a bit more perfect when i made this but I ran out of time and ingredients. I also experimented with mini versions and put it in mini cupcake trays however if you decide to try this your cooking time will be significantly less.”]
1 cup semi-sweet chocolate using cane sugar
3/4 cup Coconut Oil
1/3 Cup Cane sugar
1/3 Cup Almond Flour (shifted)
1/4 tsp salt
1 tsp Vanilla extract
Preheat oven to 425F. Spray muffin tin with non-stick cooking spray or put in some cupcake cups.
In microwave safe large mixing bowl, melt together chocolate chips and coconut oil, 30 seconds at a time mixing between each interval until smooth syrup has formed. Set aside.
In the bowl of a mixer or in a large bowl, beat eggs, vanilla and cane sugar. Add in the Chocolate mixture and mix well. Lastly add in Almond flour (shifted if possible) and salt and mix until just combined. Do not overmix.
Spoon batter into prepared muffin tins, pour in each cup until about 3/4 full. Once filled put it in the fridge and let it cool for at least 30 min.
Once cooled, bake for 10 minutes or until edges are just set and center is still soft but not liquidy.
Cool for another 10 minutes before taking it out. If you didn’t use a cupcake cup then make sure to run a knife around the edges before taking it out.
If you can’t have white sugar then you can skip this part. Dust with confectioner’s sugar and serve with whipped topping or ice cream are good toppings also. Enjoy!