Molten Lava Cake

Servings: 2 Prep Time: 5 Min Cook Time: 10-12 Min Total Time: 16 Min

Ingredients:

• 1/3 cup coconut oil

• 1/2 cup of Santa Barbara Melting Chocolate

• 2 eggs

• 1 egg yolk

• 1/4 cup coconut sugar

• 1/2 tsp vanilla extract

• 1 Tbs tapioca starch

• 3 Tbs almond flour

• pinch of sea salt

Directions:

1. Preheat your oven to 450˚F and grease two 6oz ramekins with coconut oil.

2. Add chocolate and coconut oil to a small microwave safe bowl. Microwave in 30 second intervals, stirring in-between, until the chocolate is completely melted.

3. In a separate bowl mix together eggs, egg yolk, coconut sugar and salt.

4. Slowly fold in the melted chocolate mixture into the egg mixture. Add in the remaining ingredients and mix until a smooth batter is formed.

5. Divide the batter evenly among the two ramekins. Place the ramekins on a baking sheet and bake for 10-12 minutes. The edges of the cakes should be firm and the middle should still be unset.

6. Once the cakes are done baking, remove from the oven and allow them to cool for 1 minute. Using a thin knife, run it along the edges of the cakes before flipping. Take each ramekin and place a small plate on top. Carefully flip the plate and ramekins. Slowly lift the ramekin up to reveal the molten lava cake. Serve warm and with dairy free ice cream.

NOTES:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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