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The Best Healthier Molten Lava Cake
This healthier Molten Chocolate Lava Cake is a delicious, decadent, and romantic dessert perfect for Valentine’s Day! It's also gluten-free and refined sugar free but tastes like the real deal!
Prep Time 5 minutes
Cook Time 12 minutes
Servings 1 cake
Ingredients
Cake
- ½ (3 oz) cup 70% dark chocolate chopped, I used Lindt
- 3 tablespoons unsalted butter
- 1/4 cup allulose I used Whole Earth Sweetner Allulose Baking Blend, can also use coconut sugar or regular granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ teaspoon vanilla
- 1/8 teaspoon salt
- 2 tablespoons oat flour
- ½ teaspoon expresso powder optional
Toppings
- 1 tablespoon powdered sugar
- 1 pint vanilla ice cream I used Halo Top
- 1/2 cup coconut whipped cream
Instructions
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Heat oven to 425 degrees and butter or grease a 10-ounce ramekin. Dust the buttered ramekin with cocoa power (or you can use a baking spray that already contains flour).
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Combine the chocolate and 3 tablespoons butter in a heat-safe bowl and microwave in 30-second blasts on 50% powder, stirring in between, until melted and smooth, about 1 minute. Remove from the heat and set aside.
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In a medium bowl, combine the allulose, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Shift in the flour and espresso powder and stir until smooth.
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Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
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Pour the mixture into the ramekin. Bake for 11-13 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. Do not overbake or it will not ooze in the center.
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Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with powdered sugar and serve with ice cream and/or whipped cream.