One thing I have never attempted in all of my baking is a chocolate lava cake. I love an ooey gooey center, but I never really thought to make it at home. Until now.
A lot of recipes you’ll find out there have eggs plus egg yolks and all sorts of weird things.. I went a good bit simpler here. The taste reminds me of my favorite flourless chocolate cake – dense and fudgy – but with an oozing center.
I used almond flour to keep this gluten free friendly (and a bit healthier), but you can easily use whatever kind of flour you like. It’d probably be great with a hazelnut flour – a bit of nutella flavor going on. I used some Chobani greek yogurt instead of butter, which gives it a little more protein and depth of flavor.
While this wouldn’t be exactly termed “healthy,” it does use some pretty dark chocolate.. and dark chocolate is good for you, right? 😉 It’s not overly sweet, either. That definitely allows for eating this without guilt – but really, why should you ever feel guilty about eating something so rich and chocolatey? It’s too delicious.
I used mini tart pans to make this, but I definitely recommend custard cups, small ramekins, or even muffins tins to really get that gooey center. The tart pan made them more wide and shallow, making for a smaller section of gooeyness. Even if you bake it too long, it’s a delicious cake, regardless! I really liked it with a scoop of this frozen yogurt over top. Melty deliciousness. Fresh berries are great, though, too. Feel free to double or triple this recipe for however many people you’re making for – it’s a great dessert that takes no time at all but is such a show stopper.
Are you a fan of gooey centers in your cookies, cakes, and brownies, or would you rather have it baked to perfection?
- 4 oz. dark chocolate, melted (I used 72%)
- 2 Tbsp Chobani plain greek yogurt (I used 2%)
- 3 Tbsp coconut sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3 Tbsp almond flour (or any other flour)
Preheat the oven to 400ºF and generously grease 2 custard cups, ramekins, muffin tins, or mini tart pans.
Melt the chocolate in the microwave at 30-second intervals (or over a double boiler), stirring until smooth. Set aside to cool slightly.
In a medium bowl, beat the greek yogurt and sugar together, and then add the eggs, one at a time, beating until smooth. Stir in the vanilla, salt, and flour, and then fold in the melted chocolate. Stir until well combined.
Divide the batter between the two prepared pans, and bake at 400ºF for 6-10 minutes, until tops of cake are just set.
Let stand in the pans for about 10 minutes before turning out the cakes onto small plates. Serve with fresh berries, whipped cream, or ice cream/frozen yogurt. Enjoy!