Looking for a dessert that makes the taste buds swoon? Our Chocolate Lava Cake Recipe is guaranteed love at first bite.
Last summer, my husband and I celebrated yet another anniversary. Instead of booking a table at a restaurant, I prepared a beautiful three-course dinner to mark that special occasion. I wanted to recreate the same menu that we enjoyed on our first date at a little Parisian bistro all those years ago. After all, what could possibly be more romantic than a trip down memory lane?
The starter was three egg halves topped with tangy homemade mayonnaise and served on a bed of crisp lettuce greens. In France, they call this humble dish “oeufs mayo,” and it’s absolute perfection in all its delicious simplicity. The main was grilled rib eye served with a creamy pepper sauce and thick-cut fries, and the choice of wine was a fine Burgundy pinot noir. That was the easy part. Deciding on dessert, however, was tougher than I had hoped.
You see, on that special date in Paris, we didn’t have one dessert but FOUR! And while I realize this sounds extremely greedy, allow me to explain. Like oeufs mayo, one of the most popular choices on French restaurant menus is the so-called “café gourmand.” Consisting of an espresso and a selection of dessert classics in miniature form, it’s not only dainty and absolutely delightful but also the perfect choice for those of us who just can’t make up our minds. Back then, our café gourmand included a tiny tarte aux pommes (apple pie), crème brûlée, a single lavender macaron, and a rich and chocolaty moelleux au chocolat (otherwise known as lava cake). As much as I love to bake, I was not about to make four desserts, so after much consideration, the choice fell on the latter.
Intensely dark with a heart of molten chocolate kissed with a hint of almond butter, these lava cakes are Paleo-friendly, gluten-free, and truly one of the most seductively delicious desserts out there. Serve them warm with a scoop of vanilla ice cream, and I promise you, sparks are guaranteed to fly.
Serve your lava cakes as part of an effortless café gourmand
As mentioned, a French café gourmand consists of a selection of bite-sized treats, allowing you the joy of trying not one but several desserts simultaneously. I recently hosted a dinner party and decided to make these lava cakes in six ovenproof espresso cups instead of two larger ramekins. The only difference was that the baking time was reduced to five minutes, and I served them directly in the cups instead of inverting them onto the plates. The other three desserts—a buttery madeleine (small, shell-shaped cake), a French macaron, and a tiny scoop of salted caramel ice cream served in an egg cup—were store-bought and required no cooking, just arranging thoughtfully on a pretty plate. Keep this idea in mind the next time you’re entertaining and want to serve a dessert that’s decidedly elegant and just a little unexpected.
How do I store leftovers?
Though lava cakes are best fresh out of the oven, you can wrap them tightly with plastic wrap and store them in the fridge for up to 3 days or in the freezer for up to 1 month. Reheat them at 350°F for 6-8 minutes.
Serving suggestions
Ice cream is the perfect choice for these decadent lava cakes. For something a little fancier than plain vanilla ice cream, pair them with a scoop of Cookie Dough Banana Ice Cream or this chocolate chip-studded Cottage Cheese Ice Cream. Another excellent choice would be to serve them with a side of cold and creamy Custard.
Ingredients
- Cocoa powder for sprinkling
- 1/4 cup coconut oil plus extra, for greasing the ramekins
- 3 ounces dark chocolate 72% cocoa
- 1 egg
- 1 egg yolk
- 1/4 cup coconut sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons grass-fed chocolate whey protein powder
- 1 tablespoon almond butter divided
Instructions
- Preheat your oven to 400°F. Rub 2 ramekins with coconut oil and sprinkle them with cocoa powder, ensuring the inside is fully covered. Set aside.
- In a large, microwave-safe bowl, melt the coconut oil and chocolate in the microwave using half power. Stir after 20 seconds and repeat until the chocolate is smooth and melted.
- Beat the egg, egg yolk, coconut sugar, vanilla extract, and salt using an electric hand mixer until the the mixture lightens in color, about 2 minutes.
- Pour the egg mixture into the chocolate and oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the protein powder until well incorporated.
- Divide half of the batter between the two ramekins. Place a 1/2 tablespoon of almond butter in the center of each ramekin and top with the remaining batter. The ramekins will be about 3/4 full.
- Transfer to the oven and bake until the edges look set, but the center is slightly soft and undercooked, about 10 minutes.
- Remove from the oven and let stand for 1 minute. Then, gently run a knife along the outside of the ramekin and cover it with an upside-down a plate. Holding the ramekin and plate together (use oven gloves!) carefully invert the ramekin onto the plate, shaking it gently to release the lava cake.
- Serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I’ve made these a hundred times at our old house in a Kitchen Aid oven. We just moved and I made them in our Kitchen Aid wall oven, and when I flipped one out it was complete soup. I have no idea why. Has anyone had trouble with them not cooking enough? Wondering what the sweet spot on time is because 10 is no longer long enough for me!
Hi Jessica, Sorry to hear. Did you try increasing the baking time by a few minutes or use an oven thermometer?
I just have a question. I see that the recipe says it makes 2 cakes. What size ramekins (how many ounces is each one) did you use to make 2 cakes? Thank you. I can’t wait to try!
Hi Sharon, I used 6 ounces ramekins. The cakes are delicious you will see!