Chocolate Molten Lava Cake
These cakes are a real crowd pleaser and very easy to make, and oooh sooo delicious. They’re part soufflé part brownie and all yumminess the key to making them is not to over cook them. If you’re planning a dinner party and want to serve these for dessert, prepare batter ahead and store in the fridge until the after entrée course has been cleared and the coffee is being made. Once the dishes are cleared, just pop them into a preheated oven for 10-12 minutes and then shut the oven off until you’re ready to serve them. If you have any left-over you can always reheat them at a later time, although they won’t have the liquid center; once cooled the liquid center absorbs into the cake.
Bon Apetite,
The 2th Fairy
Bon Apetite,
The 2th Fairy
What you’ll need:
- Ramekins or muffin tin
- Frozen truffles
- Confectioner’s sugar for decorating
- Butter & sugar for dusting muffin tin or ramekins
- Sweetened whipped cream for serving
- Raspberries and mint for decorating (optional)
Ingredients
1 1/4 sticks butter, unsalted, plus more for ramekins
½ cup sugar
1/4 teaspoon ground cinnamon
Pinch cayenne
Pinch nutmeg
6 ounces Bittersweet chocolate, chopped
1/4 cup all-purpose flour
3 large eggs
3 large egg yolks
1 teaspoons vanilla extract
1/4 teaspoon almond extract
4-Frozen truffles
Directions
Preheat oven to 400 degrees F.
Butter 4 (6-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar to coat and dust off remaining.
In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.
In a large bowl whisk, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until thick and creamy. Carefully fold in flour and then fold into chocolate mixture.
Pour into prepared ramekins and place a frozen truffle in the center of each.
Bake cakes until the top is stiff and cracked and the edges are dark, about 10 to 12 minutes tops. Immediately turn oven off and leave cakes to cool for 5-10 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm. Sprinkle with confectioner’s sugar
Chocolate Pot O’ Fu
Based on a French Classic Chocolate Pot ‘O Crème, like the original, this one is a dense chocolate flavor with a creamy texture minus the fat and cholesterol, and although it tastes like dessert, it’s actually considered a whole food because of the high protein and iron content in the Tofu. The rich creamy buttery texture comes from the avocado; I know you’re probably scratching your head thinking: Tofu, avocado? Yes, tofu and avocado, and no you don’t taste the avocado both are high in protein so it’s actually good for you. Since it’s made with raw cacao powder I don’t recommend eating it in the evening, as it may keep you awake.
14oz pkg Organic Silken Tofu
1 small-med ripe Avocado
1 cup Raw Cacao Chocolate Powder
¼ cup honey
1/3 cup Raw Stevia
2 teaspoons Vanilla extract
1 teaspoon cinnamon
1 pinch Cayenne pepper
1 pinch of Himalayan Sea Salt
1 oz Bittersweet Chocolate melted
Directions:
Melt chocolate in either a double boiler or in the microwave, be sure not to overheat the chocolate, you don’t want to cook it, just melt it. In blender, combine all ingredients except melted chocolate scraping down sides of blender with spatula, add melted chocolate at the very end and immediately pour into ramekins and refrigerate; the mixture will start to firm up almost immediately due to the Tofu and melted chocolate. Because of the stimulant in the Raw Cacao, I tend to eat this during the day rather than in the evening.
Yields 5 6 oz serving- 125 calories
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