Monday, February 20, 2012

Cinnamon Dark Chocolate Molten Lava Cakes

I was going to post this back around Valentine's Day, in fact, I made it for my hubby on Valentine's Day...but I misplaced my recipe that I had worked weeks on perfecting.  So, I had try to remember and recreate it again.  It was little bit frustrating, but it was totally worth it.  This is the easiest decadent dessert you can make.  Really, it's incredibly easy.  Most molten lava cakes call for melted chocolate, I opted for cocoa, because it's cheaper and always in my cupboard, and it turned out just as well. I added in cinnamon, because I love the combination of chocolate and cinnamon...and my word, molten lava cakes should have a bit of kick to them, shouldn't they?

 
  
I'm adding this as part of the "Go Ahead Honey...It's Gluten Free" event for FebruaryGluten-Free Cat is hosting this month and the theme is Hot, Spicy, and/or Heart Shaped.

 

Cinnamon Dark Chocolate Molten Lava Cakes

1/2 cup Coconut Oil (solid)
1 cup sugar
2 eggs
1/4 cup applesauce
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup cocoa

Directions:
Preheat oven to 400F. Grease 4-6 ramekins (I used 1/2 cup sized ones) with dairy-free margarine. 

With a mixer, beat together the coconut oil and the sugar.  Add in the eggs and applesauce. 

In a separate bowl, combine the flour blend, salt, cinnamon, and cocoa.  Add the dry ingredients into the wet ingredients and mix to combine.  

Fill the ramekins ~3/4 full or a little more, in 1/2 cup sized ones it fills 4 ramekins perfectly. 

Bake at 400F for 14-18 minutes for the 1/2 cup sized ramekins, depending on how done you like it.  I cooked mine for 15 1/2 minutes.  You want the outside done, but the middle a sauce. 

Remove from oven and allow to sit for about 10 minutes.  Eat it straight out of the ramekin or flip it over onto a plate to serve.  Top with powdered sugar, ice cream, or anything else your heart desires.

This post is also featured on Slightly Indulgent Tuesday and Allergy Friendly Friday.

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