You may find it hard to believe but chocolate and avocado are a match made in heaven. The creamy richness of avocado plays very nicely with the deep bitter notes of cocoa powder. These flourless muffins are a perfect way to combine the two flavors. They’re incredibly healthy, gluten-free, nut-free and dairy-free. And they were a huge hit with my kids! Read more
Adapted from The Urban Baker
I’ve long had my eye on these delicious lava cakes from Susan at The Urban Baker, one of the amazing people I have connected with through my blog. The original recipe from which Susan adapted hers took so little flour, it was easy to make a low-carb version. I cut the recipe in half so it only made two cakes.
The Results: These cakes taste as good as they look and I think that’s saying a lot. Deep and chocolatey, with a gooey, melted center that pours out when you break it open. Can you ask any more of a molten chocolate cake? One small word of warning, though. Be sure to butter the ramekins very well, and don’t forget to dust them with cocoa powder or flour. I forgot on my first cake and ended up with only half a cake on my plate, the rest having remained stubbornly behind in the ramekin.
4 tbsp butter, plus extra for buttering ramekins
6 squares Lindt 85% cacao chocolate
1 large egg
1 egg yolk
1 tbsp granulated erythritol
1 tsp flour
Preheat oven to 450F and butter two 4oz ramekins well. Dust ramekins with cocoa powder and set aside.
Melt butter and chocolate together in a small bowl set over a pan of simmering water. Stir until smooth.
In a medium bowl, beat egg, egg yolk and erythritol together until lightened in colour and thickened. Add chocolate mixture and mix until combined. Stir in flour.
Divide between ramekins. At this point, you could cover and chill for later, just bring back to room temperature before baking.
Bake 6-7 minutes. Sides will be set but center will still be soft.
Invert onto a plate and let sit for 10 seconds or so, then lift one side of ramekin. Cake will fall out onto plate. Serve immediately.