Number three on our 5 Love Languages of Chocolate List is Semi-Sweet Chocolate; it's the perfect combination of bitter and sweet. We've created a decadent chocolate lava cake recipe with our Original Coconut Creamer and semi-sweet chocolate to make your mouth water. After all, what's better than melted chocolate?
Easy to Make Ooey Gooey Chocolate Lava Cakes
What’s not to love about these ooey-gooey chocolate lava cakes? They are gluten-free, vegan, and you don’t even need to use a blender. The lava cakes are super easy to make and you’ll only need a bowl and a whisk. Since they are baked quickly in a super hot oven, the outside and tops cook well and leave the insides all ooey-gooey chocolatey. They are dangerously delicious!
What makes a lava cake, a lava cake?
It is said that New York City chef, Jean-Georges Vongerichten accidentally created a molten chocolate lava cake. He took a sponge cake out of the oven too early and realized at the center it was still runny, but the outside of the cake had the perfect texture and taste. There is some controversy over who really invented it as a French chef, Jacques Torres, who is also a chocolatier says the lava cake existed in France before Vongerichten claims he invented it in 1987. No matter who actually created it, our lives are enriched by this ooey-gooey chocolate wonder!
The most crucial element for making lava cakes is taking them out of the oven at the perfect time. So, how do you know for sure when they are done? You’ll be able to tell by the edges. When they are cooked all the way around and the center has risen. It will rise, but not be too “puffy.” It should look like it has set up and is soft, but it shouldn’t be too jiggly. To be sure it’s done, you can always use the toothpick test. Stick a toothpick into the side of the lava cake. It should come out clean but with a few moist crumbs and of course, the center should still be wet.
Ingredients You’ll Need for the Chocolate Lava Cakes
- 1/2 cup gluten-free flour
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 4 TBSP original Coconut Cloud mixed with 1 cup warm water
- 4 TBSP vegan semi-sweet chocolate chips
- Preheat oven to 350. Grease 4 ramekins.
- In a medium bowl, whisk together flour, sugar, cocoa powder, salt, baking powder, and baking soda.
- Whisk in oil and vanilla. Gradually add Coconut Cloud coconut milk until batter is well combined and smooth.
- Divide batter into prepared ramekins. Place 1 TBSP semi-sweet chocolate chips into the center of each mold.
- Bake for 20 minutes. Let cool slightly for 15 minutes before removing from the ramekin.
- Run a sharp knife around the inside edge of the ramekin and invert onto plates. Serve with vegan vanilla ice cream and enjoy!