Chocolate Lava Cakes: A Decadent Dessert with a Molten Chocolate Center

Chocolate lava cakes are a classic dessert for a reason: they're rich, decadent, and have a molten chocolate center that oozes out when you cut into them. This recipe for chocolate lava cakes is gluten-free and paleo-friendly, so it can be enjoyed by people with a variety of dietary restrictions. The cakes are made with a combination of almond flour and coconut flour, and they're sweetened with maple syrup. The chocolate filling is made with dark chocolate and cocoa powder.

The chocolate lava cake was invented in the 1980s by Jean-Georges Vongerichten, a French chef who was working at the Lafayette Hotel in New York City. Vongerichten was inspired to create the cake after eating a similar dessert at a restaurant in France. He wanted to create a version of the cake that was more elegant and sophisticated, and he eventually came up with the recipe for the chocolate lava cake. The cake quickly became a popular menu item at the Lafayette Hotel, and it has since been adopted by restaurants around the world.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup ghee, melted
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• 1 egg
• 1/2 cup melted dark chocolate
• 1 tablespoon unsweetened cocoa powder

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Grease four 4-ounce ramekins.
2. In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Whisk to combine and set aside.
3. In a large bowl, whisk together the ghee, maple syrup, vanilla, and egg until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined. Do not overmix.
5. Divide the batter evenly among the prepared ramekins.
6. In a small bowl, combine the melted dark chocolate and cocoa powder. Whisk until smooth.
7. Pour the chocolate mixture over the batter in the ramekins.
8. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
9. Let the cakes cool for a few minutes before serving.
10. Serve warm with a scoop of vanilla ice cream or whipped cream.

Why It Works

• The combination of almond flour and coconut flour creates a gluten-free and paleo-friendly cake that is still moist and flavorful.
• The maple syrup adds a natural sweetness to the cake without being overly sugary.
• The dark chocolate and cocoa powder filling is rich and decadent, and it oozes out of the cake when you cut into it.