Chocolate Lava Cakes
Equipment
Ingredients
- 2 bars The Good Chocolate
- 2 large eggs
- 1/4 cup unsweetened macadamia nut milk
- 8 tablespoons coconut oil (or butter)
- 1/3 cup Natural Sweetener powdered erythritol
- 1 teaspoon stevia glycerite 1
- 1 teaspoon vanilla extract
- 1 scoop Peanut Butter Equip Protein Powder
- Primal Kitchen Avocado Oil Spray
Instructions
- To make centers, melt 2 ounces of chocolate and macadamia nut milk in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
- To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sweetener, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and peanut butter protein powder into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with a dollop of whipped cream. Serves 6.
Nutrition
Testimony of the Day
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Oh, My, WORD!!! Delicious! I am going to TJ’s on Sunday…must stock up on Chocolate 🙂
Is there a peanut free alternative that gives the same results? We are a peanut sensitive household and I try to keep it out of the diet as much as I can.
Thanks,
Nancy
Yes, you could use almond flour.
Happy baking!
Hi Maria,
By almond or peanut ‘flour’ do you mean almond meal (ground almond)?
Thanks,
Michelle in Australia
If you click on the ingredient above it will take you to what I recommend. 🙂
How do these keep? Can I store the rest in the fridge ?
Yes, that will work. 🙂