Gluten Free Chocolate Lava Cake
I found this recipe on a low carb site and switched it up to use almond flour and liquid stevia. It’s SO good and is very satisfying for both a chocolate and sweet craving. I served it with just a little bit of whipped raw cream (also stevia sweetened) Yum!
4 oz. unsweetened baking chocolate
1/2 Cup butter, I use Kerry Gold
1 and 1/4 Cup sweetener (I used stevia equivalent, you could use organic sugar or rapadura)
4 organic pastured eggs
½ tsp. Vanilla Extract
One pinch Celtic Sea Salt (1/8 tsp)
6 Tbsp. Almond Flour (ground almonds)
Whipped Cream to top
Preheat oven to 425. Butter 4 custard cups (3/4 cup) and place on baking sheet
In large microwavable bowl, cook butter and chocolate squares on high 1 minute or until butter is completely melted. Remove from microwave and stir with wire whisk until chocolate is completely melted. (You can alternately melt butter and chocolate in a double boiler.) Stir in sweetener until well blended. Whisk in eggs until well blended. Stir in Almond Flour until well blended. Divide batter evenly between custard cups.
Bake 11-14 minutes, or until sides are firm, but center is soft. Let stand 1 minute. Carefully run knife around cakes to loosen and then turn out onto plate. Top with whipped cream.
These were incredibly easy to make and delicious. Enjoy!
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