Chocolate Lava Cake (Paleo, Gluten-Free)

Step 1

Heat the oven to 425°F with the rack in the middle position.

Step 2

Lightly grease four 6-ounce ramekins with ghee or melted coconut oil and dust with unsweetened cocoa powder. Make sure to tap out any excess powder!

Step 3

Set the ramekins on a rimmed baking sheet.

Step 4

In a double boiler—a.k.a., a bowl that fits snugly over a pot of simmering water (but doesn’t actually touch the water), melt the ghee with the chocolate, stirring frequently until smooth and shiny. Alternatively, you can use a microwave oven to melt the ghee and chocolate. Place them in a glass bowl and microwave on high in 30-second intervals, stirring in between, until smooth. It should take about 1 minute total. Set the melted chocolate mixture aside.

Step 5

In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt. Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.

Step 6

Fold the melted chocolate into the egg mixture, along with the almond or cassava flour.

Step 7

Mix well until uniform. The batter should thicken and take on the texture of chocolate pudding.

Step 8

Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.

Step 9

Flatten the tops of the cakes and bake for 10 to 12 minutes, or until the sides of the cakes are firm but the centers are soft.  Start checking at 8 minutes to make sure you don’t overcook them!

Step 10

Cooking in an air fryer? Air fry at 400°F for 7 to 9 minutes or until sides are firm and the center is jiggly!

Step 11

Transfer the cakes to a wire rack and cool in the ramekins for 1 minute—no longer!

Step 12

Run a butter knife on the inside edge of each ramekin. Then, cover each cake with a small plate and carefully turn each one over and unmold.

Step 13

Dust with Swerve confectioners sweetener (or regular confectioners sugar) or serve with whipped coconut cream and/or berries. Serve immediately!