Love is in the air my friends. And what could possibly make your Valentine’s day more perfect with your sweetie? CHOCOLATE! Warm, gooey, chocolatey lava cakes right out of the oven. The love I feel for these little piles of goodness is undeniable. But maybe I am being a little dramatic.
Or maybe I’m not.
Now I understand that lava cake may not be something you feel is in your culinary skills. However, you can trust me when I say that these little guys are so quick and easy, your taste buds will be delighted before your honey can fall asleep to that chick flick you picked out. In less than 20 minutes, this melt-in-your-mouth tastiness will be ready for you to sink your teeth into.
You can thank me later.
I generally try to stay away from sugar but how can you do Valentine’s day right without chocolate? I guess I could pretty much say the same for any holiday… or weekend… or day. But that’s beside the point. The point is you need some lava cake in your life. Raise your hand if I’m right? (Hand raised!)
These Valentines are simply oozing with love and I would easily take them over a dozen red roses.
Fudgey Dark Chocolate Lava Cake for 2
Surprisingly easy dessert for you and your Valentine in under 20 minutes. Grain-free, Gluten-free, Dairy-Free
Ingredients
- Cooking Spray
- 1/4 Cup Almond Butter
- 1/2 Cup Dark Chocolate Chips Enjoy Life Dairy Free Dark Chocolate Chips
- 1 Egg
- 1 Egg Yolk
- 1 tbsp Coconut Sugar
- Pinch Salt
- 1/4 Cup Brewed Drip Coffee Warm
Instructions
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Preheat oven to 450º. Spray 2 oven safe ramekins with cooking spray and set aside.
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In a small, microwave safe bowl, add almond butter and chocolate chips. (I like the Enjoy Life Dairy Free Dark Chocolate Chips) Put them in the microwave for 30 seconds. Stir and microwave for 10 seconds at a time until the chips are melted and well mixed with almond butter. Be sure not to overheat. It should only take about 20 more seconds.
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In a second bowl, mix together egg, egg yolk, coconut sugar, salt and coffee. The coffee should be warm (but not hot) so it won't cool the chocolate mixture when you for it in.
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Fold the egg/ coffee mixture into the chocolate mixture until well combined.
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Spoon the batter into the ramekins and tap down to level off tops.
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Bake for 7-8 minutes or until the sides of the cakes are firm but the centers are still soft.
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Let them cool for a few minutes. Gently run a knife around edges to loosen the cakes from the sides. Invert onto a plate. Top with whipped cream, fresh fruit or ice cream if desired.
