How to Make Molten Chocolate Lava Cakes
Prepare the ramekins: Lightly grease with coconut oil before applying a light dusting with cacao powder. Set aside.
Create the batter: Melt the dark chocolate and coconut oil together over low heat. Stir until smooth. Let the chocolate mixture cool slightly before adding the eggs, vanilla extract, cacao powder, and chocolate mixture. Whisk until smooth, and divide the batter between the ramekins.
Bake: Bake for 11 to 13 minutes or until puffed. Gently turn out the cakes immediately and serve.
Storing and Reheating Instructions:
To Store: If you have leftover molten chocolate lava cakes, allow them to cool uncovered until they reach room temperature. Wrap the lava cakes individually in plastic wrap and put them in an airtight container. Refrigerate for up to five days.
To Reheat: To warm them back up, create a foil cup and place the cold lava cake inside. Bake the lava cake in an oven preheated to 350 degrees Fahrenheit for six to eight minutes directly out of the refrigerator. Alternatively, use an air fryer heated to the same temperature and bake for three to four minutes.
More Good Cake Recipes:
Dark Chocolate Coconut Flour Mug Cake (Guilt-Free Recipe)
Pumpkin Paleo Cupcakes with Maple Syrup Frosting (Made with Coconut Flour)
Decadent Chocolate Cake with Ganache
32 Yummy Paleo Cakes (Gluten-Free)
This story originally appeared on Paleogrubs
