Easy Fast Molten Chocolate Cakes

No need for wheat flour in this classic recipe. Makes six individual molten cakes. Eat right after they’re out of the oven, this is by far the best way to enjoy them.

Easy Fast Molten Chocolate Cakes

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Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor.

• CourseSweets

Servings	Prep Time
6 individual cakes	20 minutes

Cook Time	Passive Time
6 minutes	6 minutes

Servings Prep Time 6 individual cakes 20 minutes

Cook Time Passive Time 6 minutes 6 minutes

Easy Fast Molten Chocolate Cakes Print Recipe Soooo good, so chocolatey! Use high quality organic ingredients to get the best flavor. CourseSweets Servings Prep Time 6 individual cakes 20 minutes Cook Time Passive Time 6 minutes 6 minutes Servings Prep Time 6 individual cakes 20 minutes Cook Time Passive Time 6 minutes 6 minutes

Ingredients

• 4 ounces high quality bittersweet chocolate
• 1 ounces unsweetened baker's chocolate
• 1/2 cup ghee or casein free margarine butter works well if dairy if tolerated
• 2 eggs
• 2 egg yolks
• 1/4 cup sugar or coconut sugar
• 1 Tablespoon almond flour hazelnut flour or other nut flours can work if tolerated

Servings: individual cakes

Instructions

1. Preheat oven to 450 degrees.
2. Lightly grease a muffin tray for six large muffins with refined organic coconut oil.
3. Melt chocolates and ghee (or butter, or casein free margarine) together.
4. Beat the eggs, egg yolks, and sugar til it makes a thick pale ribbon when you lift the beater, about 10-15 minutes.
5. Stir in the wam melted chocolate and butter mixture, then quickly fold in the flour you are using.
6. Spoon into prepared molds. Bake for 6-7 minutes. Centers will be soft and sides firm.
7. Invert onto a flat surface or onto a smooth cutting board, and let cool for about ten minutes before lifting the muffin tin away. Serve with fruit, preserves, or whipped cream (coconut whipped cream if dairy is not tolerated).

   

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