Paleo Chocolate Melting Cakes
Try this simple Paleo Chocolate Melting Cakes recipe. These single-serving cakes are perfect for a special occasion or a sweet treat any time.
Try this simple Paleo Chocolate Melting Cakes recipe. These single-serving cakes are perfect for a special occasion or a sweet treat any time.
- Carbohydrate 1.4955 g
- Cholesterol 0 mg
- Fat 3.7965 g
- Fiber 0.779999971389771 g
- Protein 1.6455 g
- Saturated Fat 0.29175 g
- Serving Size 1 1 cake (8g)
- Sodium 2.1 mg
- Sugar 0.71550002861023 g
- Trans Fat 0.179175 g
- Calories 44 calories
Step-by-step
- Preheat the oven to 375°F. Lightly grease 4 3†ramekins with butter and place on a baking sheet. Set aside.
- Melt the chocolate and butter together in a saucepan over low heat. Once melted, remove from heat.
- Combine 2 eggs and coconut sugar together in a separate bowl and whisk until foamy. Add the almond flour and mix to combine. Add the remaining egg and egg yolk and whisk to incorporate.
- Add the egg mixture to the melted chocolate and mix together until smooth.
- Divide the batter evenly between the four prepared ramekins. If you don’t want to eat them right away, you can put them at the fridge at this point until you’re ready to bake.
- Bake for approximately 15 minutes, or until the edges are set but the center still jiggles when you gently shake the baking sheet. Start checking on the cakes around 13 minutes to ensure you don’t over-bake.
- Serve immediately, preferably with coconut whipped cream or ice cream!
Dark chocolate provides the structural foundation and primary flavor profile for these individual desserts. High-percentage cacao bars contain less sugar and more cocoa solids, which dictates how firmly the batter sets during baking. Whisking the eggs and coconut sugar until pale and foamy introduces trapped air necessary for the slight rise, compensating for the lack of traditional wheat flour. Almond flour brings density, requiring careful folding to avoid deflating the aerated egg base.
Achieving the Fluid Center
Thermal control determines whether the dessert achieves a molten center or bakes completely solid. Preheat the oven to 375 degrees Fahrenheit and use metal ramekins on a light-colored baking sheet to prevent excessive bottom browning. Check the cakes at 13 minutes. The edges must look set, while the center should retain a distinct jiggle when shaken.
- Oven hot spots cause uneven setting; rotate the baking sheet halfway through if necessary.
- Refrigerating unbaked batter in the ramekins extends holding time before baking.
- Over-baking past 15 minutes transforms the liquid center into a standard sponge cake.
