Chocolate Molten Lava Cake
Ingredients
- 3.5 oz dark chocolate (melted in double-boiler)
- 5 tbsp Angie’s homemade organic pastured ghee (melted with chocolate)
- 2 tsp almond flour
- 2 tsp arrowroot starch
- 2 tsp tapioca starch
- 1 tsp potato starch
- 1 tsp coconut flour
- 1 tsp sprouted quinoa flour
- 2 tsp raw cacao powder
- Dash of guar gum
- Dash of baleine fine sea salt crystals
- Dash of Bob’s non-aluminum baking soda
- Dash of non-aluminum, gluten free baking powder
- 3 tbsp raw honey
- 2 eggs
- 1 egg yolk
Instructions
Melt chocolate and ghee together in double-boiler.
In a medium bowl, thoroughly whisk all the dry ingredients together (for the dash of the leaveners, gum, and salt, they are all supposed to be the same amount). Meanwhile, in a large bowl, beat the honey, eggs, and egg yolk together with electric beaters.
Add the chocolate-ghee mixture from the double-boiler to the wet ingredients and continue beating until mixed.
Gently fold in the dry mix. Be sure to use a spatula for this part. Disperse the batter evenly among 6 ramekins and gently tap on the counter to release any air bubbles. Refrigerate for 30 minutes (heat oven to 425 after 20 minutes)
Once the 30 minutes is up, place the ramekins into a large casserole dish water bath, filling the water about half way up the sides of the ramekins. Bake in the bath for 15-16 minutes and serve immediately for best results!
