October 21 2017 by Anne Aobadia![Anne Aobadia]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dessert
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dessert Low carb molten chocolate lava cake
Dessert has never been more decadent. Imagine warm, melting, buttery chocolate headed your way. Now, make it happen with this simple low carb take on a lava cake.
USMetric
servingservings
Ingredients
- 2¾ oz. 80 g dark chocolate with a minimum of 80% cocoa solids
- 2¾ oz. 80 g butter
- ¼ tsp ¼ tsp vanilla extract (optional)
- 3 3 eggeggs
- 1 tbsp 1 tbsp butter, for greasing the ramekins
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Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C) and grease 6 small (approximately 3" or 7 cm diameter) ramekins with butter.
- Divide or chop the chocolate into smaller pieces. Put in a saucepan or the top part of a double boiler. Add butter and melt together on low heat.
- Add vanilla and stir until smooth. Turn off the heat and set aside. Allow the chocolate to cool, but not too much; you don't want it to harden.
- Crack the eggs into a bowl and beat with an electric mixer until fluffy and tripled in size — about 2-3 minutes.
- Pour in the chocolate batter. Mix gently with a whisk to combine until the batter is smooth, but ensure the mixture doesn't collapse too much.
- Pour the batter into the greased ramekins and place in the oven. Immediately lower the heat to 350°F (175°C).
- Set your timer for 7-9 minutes. The lava cake is done just as the surface begins to crack.
- Remove from the oven and serve lukewarm. A dollop of whipped cream or sour cream adds a delicious finishing touch.
Tip!
These cakes will continue to bake in the ramekins after you remove them from the oven. Keep the lava flowing by pulling them out a little early.
58 comments
We have not tested this recipe with cacao powder. It may behave differently in the recipe.
Great! Please let us know how it turns out!
It was delicious and just the richness I was hoping for by using the cacao powder. I’ll be making it again today in fact, so thanks again!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
This recipe, as written, makes 6 servings. You can use the drop down menu above the list of ingredients to make fewer servings if you need to. A serving size would be 1/6 of the total volume of what you make if you follow the default instructions. If you do, and use 6 ramekins then a serving is 1 ramekin.
Great! Thanks for sharing, Cecile!
Hi, Judy! The ingredients call for whole eggs.
This recipe doesn't call for sweetener, but you could certainly add a bit if you prefer!