Molten Chocolate… I’m not a Fan
Who doesn’t love chocolate? Well, to be quite honest, I’ve never been a huge fan. My confession is that I love sweets but chocolate has never really been my thing. I know you’re reading this while judging now, but it’s true. Takara, how can you not love chocolate? I love a lot of things, too many different foods and sweets to be exact. But there’s something about chocolate that I don’t crave.
Trying the Recipe For the Delicious Paleo Molten Chocolate Lava Cake I Requested
Putting all my unsatisfactory feelings for chocolate aside, I tried this amazing cake. I originally thought it would be a spoonful I would taste and walk away thinking I wish it was vanilla cake instead. That was not the case at all.
You see, for almost forty days, I’d eliminated all sugar from my diet. No natural sweeteners, just a very strict veggie, protein and fat diet. When I went to our executive chef to inquire about making this, it was because I knew it would be a Valentine’s Day treat everyone else would love not thinking I would be head over heels for a treat! However, I admit it. I’ve fallen in love with chocolate. At first, I believed it was just because I hadn’t had sugar in such a long time. But when the response was the same from about seven other staff members who tried our chef’s amazing creation I realized that wasn’t the case. It was just really good.
Just How Good Is Paleo Molten Chocolate Lava Cake?
These little soufflé cups of rich and moist chocolate are so amazing. I actually ended up eating the entire thing after taking the first bite. I took the plate containing the rest of my new found love and walked away to be alone. It quickly vanished from my plate with only traces of chocolate that I then proceeded to scrape up with my spoon. Don’t judge.
Paleo Molten Chocolate Lava Cake, YUM!
If you’re looking for the perfect treat for any celebration make these at home. Scouts honor, they are irresistible.
- 6 T. Ghee
- 4 oz. Enjoy Life Chocolate Chips
- ¾ cup coconut sugar
- 3 ½ T. tapioca flour
- 2 whole eggs
- 2 egg yolks
- Preheat oven to 400.
- Melt chocolate chips and ghee in a double boiler until all chips are completely melted.
- Mix tapioca flour and coconut sugar together.
- Add eggs and egg yolks and stir to combine thoroughly.
- Add melted chocolate-ghee mixture and mix well to completely combine.
- Line a sheet tray with parchment, and grease with coconut oil.
- Line 4 small metal ring molds* with strips of parchment, then brush them with coconut oil.
- Fill each lined mold 2/3 of the way with batter.
- Bake 15-20 minutes until sides are set and center is still a little jiggly.
- Remove. Let rest for a minute or two, then gently slide a spatula under the lava cake leaving ring in place.
- Transfer to serving plate and carefully pull spatula out.
- Gently lift ring mold off and peel away parchment carefully so as to not tear the wall of the cake.
- Serve with raspberries or ice cream.
- *Metal ring molds can be made by taking a small 3” tall can of vegetables or tomato sauce and removing top and bottom of can, peel away label, and wash.
- I used cans from whole water chestnuts that were the perfect size.
- Actual prep and cooking time is one hour, but the batter must rest in the refrigerator a minimum of three hours before cooking.