Molten Chocolate n’ Espresso Cakes (for two) (Paleo, GF)
I know that I’ve already posted two Paleo Valentine’s day dessert recipes on the blog this month. Buuuuut- what’s the harm in one more? One more chocolate-full, decadent, lovely dessert. Having options doesn’t hurt! 🙂
These Molten Chocolate n’ Espresso Cakes are the epitome of ooey-gooey chocolate goodness, with a hint of espresso. They pull at my chocolate heartstrings all while appealing to my head ( re: they only cook for 14 minutes AND they only serve two).
I really love that this recipe serves only two. It’s kind of romantic, in a chocolate portion-control kind of way. 🙂
I also really love that this recipe is Paleo.
Not only because this means that it’s non-processed.
But also, because I didn’t know if it would be possible!
It took me 5 tries to get this recipe right, which was a mixture of fattening, frustrating, and educational.
I mean, I learned what NOT to do. Don’t make these banana chocolate flavored (ew), don’t over-cook them (even by a few minutes), don’t put too little chocolate in (or they will look scary), and don’t grind up coffee and use it like instant espresso (no one wants to chew on coffee granules).
The photo below is trial #2. hahaha
In the end, it was worth all the trial-and-error.
Now I know that the finished product needs to be cooked on the outsides and not on the inside. Like this photo below.
And now I know that I can make Paleo Molten Chocolate n’ Espresso Cakes any time that I want. 🙂
They also are the perfect dessert to make for a loved one, friend, significant other, or yourself.
Molten Chocolate n' Espresso Cakes (for two) (Paleo, GF)
- 2 Tbs coconut oil, (in its natural state) (scoop the coconut oil and level off with a knife)
- 1/4 cup maple syrup
- 1/2 cup Enjoy Life Chocolate Chips, (dairy-free, soy-free, nut-free chocolate)
- 1 egg
- 1 egg yolk
- pinch of salt
- 4 Tbs almond flour
- 2 tsp coconut flour, ( I like Nutiva for price and quality)
- 2 tsp instant espresso
- Preheat the oven to 400 degrees.
- Put the Enjoy Life chocolate chips and the coconut oil into a microwave safe bowl and microwave for one minute. Remove from the microwave and mix with a fork until the chocolate becomes a smooth liquid.
- In a separate bowl, whisk the egg, egg yolk, and maple syrup together until the mixture thickens a bit. Then, add the melted chocolate and coconut oil mixture to the bowl and whisk.
- Add the salt, almond flour, coconut flour, and espresso to the bowl and whisk until everything is blended.
- Fill each ramekin with 1/2 of the batter.
- Place in the oven and bake for 13-15 minutes, until the edges puff out and harden and the middle still looks uncooked. (I baked mine for 14 minutes) A good test is to take a wooden tooth pick and prick the edge of the ramekin. If it comes out clean while the middle still looks uncooked, that's perfect!
- Remove the ramekins form the oven, and let cool for 10 minutes.
- Then, slide a knife along all of the edges of the ramekin. Turn the ramekin upsidedown onto a plate. If the cake doesn't easily slide onto the plate, pull down on one of the edges a bit with the knife. (Note: don't worry if some of the liquidy middle sticks to the top, put it back on the cake. Top with icecream or fruit and no one will see!)
- Eat while still warm-- enjoy!
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