33 minutes
Indulge in the ultimate chocolate fantasy with these irresistibly rich and gooey lava cakes, perfect for a romantic dessert or a treat for two chocolate aficionados.
Unsweetened Cocoa Powder, for dusting
to taste
Unsalted Butter, plus extra for greasing
tablespoons
Unsweetened Chocolate, finely chopped
0 oz
Granulated Erythritol Sweetener
tablespoons
Large egg, at room temperature
each
Large Egg Yolk, at room temperature
each
teaspoons
Blanched Almond Flour
tablespoons
teaspoons
1. Oven Preheating
Heat your oven to 375°F (190°C). Thoroughly butter two 4-ounce ramekins and then coat them with cocoa powder to prevent sticking. Tap out the excess powder.
2. Chocolate Base
Gently warm the butter, chocolate, and sweetener in a small saucepan over low heat. Stir continuously until the mixture is silky and fully combined. Remove from the heat to cool briefly.
3. Mixing Wet Ingredients
Into the slightly cooled chocolate mixture, whisk the egg, egg yolk, and vanilla extract until the mixture is glossy and smooth.
4. Dry Ingredients Integration
Fold in the almond flour and salt into the chocolate mixture until no dry streaks remain. Ensure the batter is even and smooth.
5. Baking
Pour the batter equally into the prepared ramekins. Place in the oven and bake for approximately 15 minutes. The cakes are done when the edges appear firm, but the center slightly wobbles.
6. Resting
After removing the cakes from the oven, let them rest in the ramekins for 5 minutes. This allows the cakes to settle and makes for easier removal.
7. Unmolding
Carefully trace the edges of each cake with a knife to loosen. Invert a plate over each ramekin, grasp both securely and turn them over together. Give a firm shake to release the cakes onto the plates.
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