It’s no wonder Molten Lava Cakes with that ooey-gooey chocolate center are one of people’s all-time favorite desserts. But have you imagined this dessert could be made much healthier without sacrificing taste and texture? In this Valentine’s Day special I’m showing you how, and I’m teaching you how to make my totally irresistible Chocolate Molten Lava Brownies.
Moist, fudgy, gooey, warm chocolate brownie exploding with melty dark chocolate that pools out from the center and melts in your mouth. And then topped with cold, homemade vanilla ice cream that melts down the sides. It’s amazing!
Chocolate lovers, you’ve reached heaven. This has become one of my personal favorite desserts and it’s going to be one of your’s too.
This Molten Lava Brownie recipe makes 2 servings to savor, and you can adjust the recipe to make as many as you like. It’s one of the easiest recipes I have shared with you, and takes no time to make.
Most of the traditional Molten Lava Cake recipes are made with semi-sweet chocolate, and then even more sugar is added to the recipe. I feel this is completely unnecessary and you’ll notice that my recipe is sweet enough without adding any additional sweeteners. Here I am using a 60% dark chocolate (dairy and soy-free) which gives just the right amount of sweetness to the brownies. Please read my notes in the recipe below if you want to use a 100% dark chocolate instead.
Dig in without guilt this Valentine’s Day. I’ve already made them for my husband and he loved them, so I’ll be making more for him and a few friends next week on Valentine’s Day.
I urge you to try this recipe, but be warned that you might get addicted to making this for all your special events 🙂
This recipe and video above are dedicated to the love of my life of 17 years. Love you Chuck 💞
- 3 ounces 60% dark chocolate, chips or chopped into small pieces
- 2 tablespoons (24g) melted coconut oil
- 2 tablespoons (31g) full fat coconut milk
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- pinch of salt
- 4 tablespoons (28g) blanched almond flour
- Preheat the oven to 375°F, and grease well the bottom and sides of two 4-ounce ramekins with coconut oil. Cut a piece of parchment paper and place it in the bottom of each ramekin.
- Melt the chocolate in a bowl over simmering water (double boiler). Once the chocolate melts, remove it from the heat and stir in the coconut oil and coconut milk until smooth.
- In a separate bowl, whisk together the egg, vanilla, salt and almond flour. Using a spatula, gently mix in the chocolate mixture until you get a smooth chocolate batter.
- Divide the batter evenly among the prepared ramekins, and place them in a deep baking dish. Then fill the dish with hot water halfway over the ramekins.
- Bake for 17 minutes or until the edges look firm but the center is softer. Remove ramekins from the water bath and allow them to cool for 5 minutes over a cooling rack, then run a knife around the edges to loosen and invert onto your serving plates.
- In place of the 60% dark chocolate, you can use a 100% dark chocolate and add any sweeter of your preference to taste. Taste your batter and adjust the amount as needed.
- Store any leftovers in the fridge and allow them to come to room temperature so they have a soft consistency again. Right out of the fridge they have a fudge-like texture which is also great!
- Lining the ramekins with parchment paper makes removing the brownie much easier.
- I'm using 4-ounce ramekins in this recipe and they measure approximately 3-1/2 by 1-1/2 inches.
P.S. The chocolate chips I'm using here are dairy-and-soy-free