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.