They say the way to a man’s heart is through his stomach. Well, my man is no exception. And chocolate is one of his weaknesses. So when it came to finding the perfect dessert for Valentine’s Day it had to be pure chocolate cake decadence. Nothing says “sagapo” (that’s Greek for “I love you”) like a heart shaped molten lava dark chocolate cake. I found the recipe through one of my iPhone app obsessions, Foodgawker. It’s also gluten free for those of you with special dietary needs.
I actually made these a day in advance so that come dessert time tomorrow, we can simply pop the chocolate cakes in the oven for 11-13 minutes. (An unbaked chocolate cake is pictured above.)
We gave them a test run this past weekend. Ice cream is a good accompaniment to chocolate cake, but I think we will try homemade whip cream tomorrow. Yum!
Now for the details. Enjoy!
Molten Dark Chocolate Cake Recipe
Adapted from: The Gluten Free Fix
- 3 oz unsweetened baking chocolate, preferably 60% (or more) cocoa
- 6 tablespoons butter, cut into pieces
- 2 eggs, room temperature
- 1/3 cup honey
- 1 tablespoon of brewed coffee or espresso
- 1 teaspoon of vanilla
- 1 tablespoon coconut flour, firmly packed
Preheat your oven to 450 degrees F. Grease 4 ramekins (heart shaped if you have it!). Using a double boiler, melt the chocolate and butter: place 1-2 inches of water in a small pot on the stove and bring to a simmer, place a heat safe bowl over the top of the pot, gently melt together chocolate and butter in the bowl, stirring constantly. Remove the bowl from the pot and let cool slightly for one minute (you don’t want to cook the eggs!)
In a small bowl whisk the eggs, honey, coffee, vanilla and coconut flour, add mixture to the melted chocolate. Mix just until well blended. Pour into greased ramekins. Bake for 9-11 minutes.* Remove from oven immediately after the center slightly puffs up, the cakes should still have a liquid middle. If they cook too long the consistency will be thicker, still tasty just not molten. Gently run a knife around the ramekin to release the cake from the sides and invert onto serving plate.
Serve warm with fresh berries and whipped cream (or vanilla bean ice cream).
*add a few minutes to the baking time if your batter was kept in the fridge.