Brownies made with lava (Cake)

This simple Molten Lava Brownies (or cake) recipe for two will win your heart. With only a few nutritious ingredients, you can prepare it in a cup or small ramekin in less than 30 minutes. This delicacy is too good to pass up with its gooey chocolate lava cake middle. This dish is dairy-free, grain-free, Paleo, and gluten-free.

molten lava brownie served with fresh berries and a dollop of chocolate-drizzled ice cream on a platter.

Here are some reasons why this gluten-free lava cake is fantastic:

Think of consuming a slice of rich chocolate cake. Imagine biting into a hot, gooey chocolate lava cake with melty dark chocolate oozing out of the middle and melting in your tongue. It’s amazing and even better when topped with homemade caramel ice cream, some berries, and extra drizzled chocolate.

But have you ever considered how much healthy this decadent chocolate treat may be without compromising flavor or texture? Even without additional sugar or sweeteners, this dish is still delicious!

If you enjoy chocolate, read on to learn my tips for preparing this lava cake recipe, which is especially simple.

What you need to have
On a cutting board, a collection of the components for chocolate lava cake.
You’ll need 5 ingredients in total to prepare this Paleo molten lava cake for two or more people, plus salt and vanilla essence to bring out the flavors. Highlights from a few of the components are as follows:

Chocolate: Using premium dark chocolate with a cacao content of between 55 and 60 percent is the key to preparing this dish without additional sugar. This percentage of cocoa solids, which is present in most semi-sweet chocolate brands, will make your cake molten and sweet enough.

💡 Tip
To make this dessert low-carb or Keto and to regulate the quantity (and kind) of sweetener in the recipe, swap out the semi-sweet chocolate for 70% bittersweet or 100% dark chocolate. Add as much of your preferred sweetener to the batter as desired to taste.

Almond flour: To give this lava cake a fudge, brownie-like texture and nutty taste, finely ground blanched almond flour is the ideal flour to use in place of wheat flour. It’s also fantastic since it maintains the Paleo, gluten-free, and grain-free status of this dish.

Oil: A lava cake devoid of butter? Yes, this recipe does not call for butter! Coconut oil is the ideal replacement since it keeps the dish dairy-free while still adding the ideal amount of fat and richness. However, you may use butter for the oil in this recipe if you like.
💡 Use refined coconut oil, which has no flavor, if you dislike the way coconut oil tastes. In any case, this cake won’t taste coconutty, even if you use unrefined coconut oil. Use avocado oil or palm shortening as additional dairy-free substitutes.

This dessert recipe is among the simplest that I am sharing with you and doesn’t require any difficult materials or tools. These actions will demonstrate it:

Chocolate is first melted in a double boiler as part of the lava cake process.
In a basin set over boiling water, gently melt the chocolate (double boiler). Set the heat to low and fill the pan with just 12 inch of water so the bowl doesn’t contact the water.
Step 2 of the recipe for lava cake involves combining other ingredients with melted chocolate.
Milk and oil – Take the bowl from the heat, then whisk in the milk and oil until well incorporated.
Step 3 of the lava cake recipe calls for whisking together the flour, vanilla, and egg.
In a another bowl, combine the egg, vanilla, salt, and almond flour.

Step 4 of the lava cake recipe calls for combining the chocolate and flour mixture.
Mix the batter before adding the melted chocolate.
Step 5 of the recipe for lava cake involves greasing the ramekins and lining them with parchment paper.
Tip If you grease your ramekins thoroughly with oil and set a piece of parchment paper on the bottom, your cake will readily release after baking. Prepare ramekins coating each with coconut oil and place a piece of parchment paper on the bottom. To ensure a proper fit on the bottom, cut the paper to the form of the ramekin. To stop the cake from sticking, you may also lightly dust the oiled ramekins with cocoa powder.

Brownies made with lava (Cake)

Ingredients include 3 ounces of dairy- and soy-free brand semisweet tiny chocolate chips,

2 tablespoons of melted coconut oil,

2 tablespoons of full-fat coconut milk, and 1 at room temperature egg.
4 tablespoons (28g) of blanched almond flour,

1/2 teaspoon of vanilla essence, and a sprinkle of fine Himalayan salt

INSTRUCTIONS

Two 4-ounce ramekins should be well-greased with coconut oil and placed in a 375°F preheated oven. Each ramekin’s base should be covered with a piece of parchment paper.
In a basin set over boiling water, melt the chocolate (double boiler). Remove the bowl from the heat once the chocolate has melted, then whisk in the coconut milk and oil until smooth.
The egg, vanilla, salt, and almond flour should all be combined in a separate bowl. When you have a smooth chocolate batter, carefully fold in the chocolate mixture using a spatula.

In a large baking dish, arrange the batter-filled ramekins in an equal layer. Halfway up the ramekins, cover the dish with boiling water.
Bake for 17 minutes, or until the center is mushy but the sides appear firm. Ramekins should be taken out of the water bath and let to cool for five minutes on a cooling rack before being inverted onto serving plates by running a knife over the rims to loosen them.

NOTES To change the recipe so that you may create whatever many you like, double or treble the amount of the components.
You may use a 100% dark chocolate bar and any sweetener of your choice to taste in place of the semisweet chocolate chips. After tasting the batter, adjust the additions to your preferred level.
– Any leftovers should be kept in the refrigerator and brought back to room temperature so they may regain their soft texture. They have a fudge-like texture right out of the fridge, which is really fantastic!
Place in the microwave for a brief period of time or an oven set to 350°F for about 10 minutes to warm.

Use tiny 4-ounce ramekins that measure approximately 312 by 112 inches, or you may bake them in a muffin pan or an oven-safe cup.
As an added bonus, lining the ramekins with parchment paper makes it much simpler to remove the brownie.