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5 from 1 vote

Molten Chocolate n' Espresso Cakes (for two) (Paleo, GF)

Servings: 2
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes



  • Preheat the oven to 400 degrees.
  • Grease two ramekins with melted coconut oil or olive oil. (Make sure to cover the whole surface of the ramekin. A basting brush does the job nicely. You can also sprinkle a little bit of coconut flour onto the bottom of the ramekin to should avoid the top of the cake sticking to it.)
  • 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!
Author: Dominique | Perchance to Cook