We’ve been MIA! Well, we’ve been soaking up all the sun we can while it lasts. The last few days have been just wonderful out here in Cincinnati! It felt surreal- such lovely weather in the middle of such brutal winters?! I really had forgotten what to wear in warmer temperatures, how my body would react to the sun and what my eyes would feel seeing the snow finally melt. 🙂 We felt like little kids running around all over the place aimlessly just ‘coz it was warm. It has made me a happier person and I will hopefully survive the rest of the winters without cribbing too much. Ok, I could go on and on about this so I shall stop.
Now, on to the more important stuff. Last Fiesta Friday we took our Chicken Burgers to Angie’s and snuck in a couple pictures of the Molten Chocolate Lava Cake which gained more popularity than those poor little chicken burgers. So this week Molten Chocolate Lava Cake it is. And oh, do you remember I mentioned the cakes were healthy- or at least healthier than the usual molten chocolate lava cakes? So, as promised here is how we made it:
- ¼ cup organic coconut palm sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/8 teaspoon espresso powder or instant coffee powder
- a pinch of salt
- 2/3 cup bitter-sweet chocolate chunks
- 3 tablespoons organic refined coconut oil
- 1 ½ tablespoons oat flour
- 1 ½ tablespoons brown rice flour
- (in the alternative, you could also use 3 tablespoons of just oat flour or 3 tablespoons of just brown rice flour or 3 tablespoons of all-purpose flour if you don’t have either of the two flours)
- Preheat the oven to 350 F and grease the two ramekins with coconut oil and set aside.
- Over a double boiler, melt the chocolate together with the coconut oil and set aside to cool.
- In a separate mixing bowl, add the sugar, egg, egg yolk, vanilla, espresso or instant coffee powder and salt. Mix this well for about 2-3 minutes and set this aside for about 10 minutes to allow the coconut sugar to dissolve.
- Next, add in the cooled chocolate to the egg and sugar mix. Mix this gently until the chocolate is well incorporated.
- Then, add in the flour and fold in gently. Do not over mix this.
- Pour the batter into the ramekins, place the ramekins on a cookie sheet and bake in the oven for about 10-12 minutes.
- Allow them to cool for about 10-15 minutes before taking them out of the ramekins, dust with powdered sugar or cocoa and enjoy!
Here is how they looked right out of the oven..
now, dig in…
then, admire the beauty of the cake…
and have a great weekend! 🙂