Chocolate Molten Lava Cake (dairy, gluten, refined-sugar free)

Are you drooling yet? Well you should be!  This cake is probably one of the best desserts I have ever made.  I certainly can't take credit for the recipe but I am so glad I found it.  My hubby has been having a major sweet tooth lately and I am more than happy to help him in that department.  Always an excuse to try a new recipe! We have had chocolate molten lava cake in the past on a cruise ship.  It was heavenly! So delicious that one of us ordered it every single night at dinner.  I was nervous trying this recipe out since that cruise line has certainly perfected the recipe and I didn't know if it would even compare. Well, it does!  I made two of these little babies and ended up eating only half and saving the rest for later. The hubby on the other hand gobbled it up so quickly and it was pretty obvious how much he liked it. I honestly don't know if I have seen him eat a dessert so fast! He was requesting I make it again only a few days later.  I made a batch of salted carmel and that was incredible drizzled on top of the cake! The next time we had raspberries and homemade vanilla ice cream with it.  In all honesty, you can have it all by itself and have your socks knocked off!

Ingredients:

• 5 tbs butter
• 1 cup chocolate chips ( I used dairy free and refined-sugar free)
• 2 tbs almond flour
• 1 tbs unsweetened cocoa powder
• 1/8 tsp sea salt
• 2 large eggs
• 2 large egg yolks
• 3 tbs coconut sugar
• 1/4 tsp vanilla extract
• hot water for baking dish

Instructions:

1. Grease four 7 oz ramekins liberally. Set aside.
2. Melt the butter and chocolate chips in a double boiler over low heat. Stir frequently, using a rubber spatula, until completely melted and combined. Remove from the heat and let sit until bowl is cool to the touch. 
3. In a small bowl, combine the flour, cocoa powder, and salt. Use a fork to stir together until well combined.
4. In a large bowl, whisk together the eggs, egg yolks, coconut sugar and vanilla until frothy.  Use a spatula to transfer and fold the chocolate into the egg and sugar mixture.  Then sift in the almond flour and whisk until combined.
5. Pour the batter evenly into the ramekins.  Tap lightly on the counter to remove air bubbles.  Refrigerate uncovered for 30 minutes to set.
6. Adjust an oven rack to the middle position and preheat oven to 425 degrees F.  Place the ramekins in a 13x9 baking dish. Carefully pour hot water into the baking dish and around the ramekins until it reaches halfway up the sides of the ramekins. Bake for 15-18 minutes or until the edges look finished but the middles appear undone.  Remove the ramekins from the baking dish and let cool for at least 10 minutes.
7. Slide a butter knife around the edge of a ramekin to pul the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out.  Garnish with desired toppings.

You must check out her website here!!!

http://cleaneatingwithadirtymind.com/2013/07/22/paleo-chocolate-molten-lava-cake/