Molten Orange-Chocolate Lava Cakes
- 6 tablespoons (84 g) extra-virgin unrefined coconut oil
- 3 ounces (42 g) dark chocolate (85% cacao or higher), chopped
- 4 ounces (56 g) unsweetened dark chocolate, chopped
- 1/4 cup (80 g) raw honey
- 1 tablespoon (6 g) orange zest, plus extra for garnishing
- 1 1/2 teaspoons (7.5 ml) freshly squeezed orange juice
- 1 teaspoon (5 ml) vanilla extract
- 3 tablespoons (24 g) almond flour
- 1/4 teaspoon sea salt
- 4 eggs
- Grease the inside walls and bottom of five 6-ounce (168 g) ramekins with coconut oil.
- Prepare a double boiler by setting a glass bowl over a pot of simmering water, but do not let the bowl touch the water.
- Melt the coconut oil and chocolates in the bowl, stirring together.
- Remove from the heat and stir in the honey, orange zest, orange juice, and vanilla.
- Stir in the almond flour and salt.
- Using an electric mixer, beat in the eggs one at a time, then continue beating for about 3 minutes, until, the chocolate turns a slightly lighter shade of brown.
- Fill the ramekins until about three-fourths full with batter.
- Refrigerate for 20 minutes or overnight.
- When ready to bake, preheat the oven to 350F (180C, or gas mark 4).
- Place the ramekins on a baking sheet and bake for 12 to 15 minutes, just until the top is set in the center, but still slightly wobbly.
- You dont want to overcook or you wont have that molten lava center.
- Remove from the oven and allow to cool slightly.
- Garnish with; additional orange zest.
- These are best served warm the day theyre made.
extravirgin unrefined coconut oil, chocolate, chocolate, honey, orange zest, freshly squeezed orange juice, vanilla, almond flour, salt, eggs
Taken from www.cookstr.com/recipes/molten-orange-chocolate-lava-cakes (may not work)