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If you're looking for the best Molten Chocolate Lava Cakes recipe, you've come to the right place. These babies are super rich, perfectly sweetened, and every bit as ooey and gooey as they should be. (PS. don't tell anyone but the ingredients are all healthy, too!) | theendlessmeal.com | #lavacake #cake #valentinesrecipes #vitalproteins #collagen #glutenfree

Flourless Molten Chocolate Lava Cakes

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 2 decadent lava cakes 1x
  • Category: Dessert
  • Cuisine: American

Recipe Video


Description

If you’re looking for the best Molten Chocolate Lava Cakes recipe, you’ve come to the right place. These babies are super rich, perfectly sweetened, and every bit as ooey and gooey as they should be. (PS. don’t tell anyone but the ingredients are all healthy, too!)


Scale

Ingredients

  • Coconut oil + cocoa powder, for dusting the ramekins
  • 4 ounces dark chocolate, chopped
  • 1/4 cup coconut oil
  • 2 large eggs + 2 egg yolks
  • 1/4 cup Vital Proteins Collagen Peptides
  • 1/4 cup coconut sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt
  • 2 tablespoons almond flour

Optional toppings:

  • Berries – raspberries, strawberries, and blueberries are delicious
  • Whipped cream or ice cream
  • Caramel or chocolate sauce
  • A sprinkle of powdered sugar

Instructions

  1. Preheat your oven to 420 degrees. Brush the insides of two 6-ounce ramekins with coconut oil. Add a teaspoon 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, Vital Proteins Collagen Peptides, sugar, vanilla, and sea 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 the two ramekins, filling nearly to the top. Bake the lava cakes for 10-12 minutes. They are done when the tops have a solid dry 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 or all of the optional toppings and serve right away.

Notes

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

This recipe halves or doubles very well!

These can be assembled up to three days ahead of time. Just keep them in your fridge until about an hour before you’re going to bake them. Let them sit on your counter to come to room temperature then pop them in your oven. 🙂