Today I have an amazing writer, Bridget, who so graciously asked to write a post for me so I asked her to share one of her amazing recipes and you will not be disappointed!! It looks so scrumptious and I can’t wait to try it… And it’s even gluten AND sugar free!!! Thank you so much, Bridget!! I know this will be a hit with my readers and family and friends!! :) Have a blessed day!
Raspberry Chocolate Lava Cake Recipe – Gluten and Sugar Free!
You had me at chocolate. When the cake in a mug recipe I got off of Pinterest doesn’t cut it (which, admittedly, isn’t often) and I need just a little more glamour to top off my post-dinner food coma, this raspberry chocolate lava cake always does the trick. Fool that I am, though, I’ve recently switched to a more wholesome diet. What does that pretentious nonsense mean? No white flour, no sugar, no hydrogenated vegetable oils. Basically, I’ve had to burn all my Paula Deen books. If you’re a masochist like I am and have subjected yourself to this gastro- and psycho-social trauma of eliminating white flours and sugar from your life, fear not. I’ve been making this recipe with substituted ingredients that, somehow, taste better than standard fare.
Ingredients
- 3 oz unsweetened baking chocolate (or ¼ cup baking cocoa with 1/8 cup coconut oil or butter)
- 6 tbsp coconut oil or butter
- 2 eggs, whites separated
- 1/3 cup maple syrup or honey (I prefer the taste of maple syrup)
- 1 packed tbsp coconut or hazelnut flour
- Handful of organic raspberries
Directions
- Preheat the oven to 450 F and butter (or oil) up 4 small ramekins. Or, you know, one bowl. Who says you have to share?
- Melt the chocolate and oil or butter in a small skillet over medium heat. Pour into a bowl and, once a little cooler, whisk in egg yolks, honey, and flour.
- Whisk egg whites in a separate container. Be sure that it’s clean! If there’s oil in the container, the egg whites won’t foam. Use a stick blender if you have one—it’s my fa-ha-vorite thing in the kitchen. Once they’re foamy, add the egg whites to the chocolate mix bowl and stir gently until combined.
- Distribute the mixture into the ramekin(s) and bake for 9 to 11 minutes. The key is to take them out of the oven when the center starts to puff up. If you wait much longer, you’ll just have chocolate cake which, while yummy, isn’t lava cake.
- Either run a knife between the cake and ramekin or eat straight from the ramekins. Serve with chopped up raspberries or, if you’re feeling really industrious:
Raspberry Chocolate Espresso Topping
- ¼ tsp espresso powder (or super fine coffee grounds)
- ¼ cup butter or coconut oil
- 1 tsp baking cocoa
- Handful of organic raspberries
- 1/8 cup maple syrup or honey
Blend all of the above and pour over ramekins. Prepare for lots of ooh-ing and ahh-ing.
Bridget Sandorford is a freelance writer and researcher for Culinaryschools.org, where recently she’s been researching garde manager and culinary schools sacramento. In her spare time, she enjoys biking, painting and working on her first cookbook.
