Chocolate Lava Cake with Raspberry Sauce Recipe

Chocolate Lava Cake with Raspberry Sauce

Legume Free

Seed Free

Dairy Free

Grain Free Diet

Vegetarian

Paleo Diet

Primal

Chocolate Lava Cake with Raspberry Sauce

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Description

The combination of dark chocolate and raspberries is a classic recipe for romance. We ramp up the charm with a chocolate truffle tucked in the middle to create a melted center. The tart raspberry syrup poured over the rich dark chocolate cakes creates a decadent flavor combination you and your sweetie will love! Those with a sweet tooth will enjoy it with the suggested ice cream or coconut whip.

Note: Recipe can be doubled to create 4 individual cakes

Serves

Total Time

40 minutes

Ingredients

2 chocolate truffles (such as Alter Eco®)

2 tablespoons Natural Grocers Brand® Organic Extra Virgin Coconut Oil, plus extra for preparing the ramekins

1⁄2 tablespoon Natural Grocers Brand Bulk Organic Cocoa Powder, plus extra for preparing the ramekins

1⁄2 cup stevia-sweetened baking chips

1⁄2 cup Natural Grocers Brand Organic Frozen Raspberries

1 tablespoon organic lemon juice

1 tablespoon filtered water

1⁄2 tablespoon Natural Grocers Brand Organic Grade A Dark Maple Syrup

1 large Natural Grocers Brand Regenerative Organic Certified Pasture-Raised Egg, room temperature

1 Natural Grocers Brand Regenerative Organic Certified Pasture-Raised Egg yolk, room temperature

1⁄2 teaspoon organic vanilla extract

1 tablespoon Natural Grocers Brand Bulk Organic Coconut Sugar

1⁄4 teaspoon Natural Grocers Brand Bulk Real Salt

1 1⁄2 tablespoons Natural Grocers Brand Bulk Almond Flour

Optional toppings

dairy-free vanilla ice cream

organic coconut whip

whole organic raspberries

powdered sugar

organic mint leaves

Directions

Place the two truffles into the freezer while preparing the cakes.
Preheat oven to 400°F.
Melt the coconut oil, cocoa powder, and chocolate chips in a double boiler. Set aside to cool.
While the chocolate is melting prepare two individual-sized ramekins by coating with coconut oil then dusting with cocoa powder.
In a small saucepan combine the raspberries, lemon juice, water, and maple syrup over medium heat. Bring to a boil then remove from heat, stirring to combine and break down the raspberries. Strain mixture through a mesh strainer into a small bowl and set aside.
In a medium mixing bowl whisk together the egg, egg yolk, vanilla extract, coconut sugar, and salt for 1-2 minutes or until all the sugar is dissolved.
Add the melted chocolate and almond flour into the egg mixture, gently folding in only until there are no lumps, being careful not to overmix.
Place 2 tablespoons of the batter into each prepared ramekin, then place a frozen truffle into the center of each. Divide the remaining batter between the ramekins.
Bake for 12-15 minutes, until the edges are set. Inserting a toothpick into the edges of the cake should come out clean (center will still be liquid).
Let rest for 5 minutes, then run a knife around the edges of the cake to loosen. Using a kitchen towel to hold the warm ramekin, carefully flip the cake onto a plate.
To serve, top with raspberry sauce and any desired optional toppings. Serve warm.

Nutrition Information

per one serving

Calories	Carbohydrates	Protein	Fat	Fiber
480 kcal	38 g	9 g	39 g	14 g

Beverage Pairing

Recommended Beverage: Beer

Recommended Style: Ale

Recommended Brand: Samuel Smith Raspberry Ale

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Denver - Design District - Alameda and Broadway