Chocolate lava cake. Even the name perks up the senses for chocoholics. It’s warm, it’s moist, it’s got gooey rich fudge sauce …. (drool). It’s the holy grail of sinful desserts, the ultimate flip-the-bird to dietary discretion. But not in my kitchen. Gather round, all ye who seek chocolate decadence AND a lean body. Trying to avoid gluten, sugar, and/or dairy? It’s time for dessert.
I have a few chocolate cake recipes. Or HAD I should say. The others shall be disappearing from this website as soon as I can get to taking them down.
I have committed to a monogamous relationship with this cake as my most beloved chocolate dessert above all others.
Technically, the “lava” isn’t inside the cake, it’s a warm sauce spooned on a warm cake. Trust me, one bite and you won’t give a damn either where it came from. Note: the cake itself transforms into a moist masterpiece when warmed. It’s not BAD at room temp or chilled, but please do warm it up. It’s miraculous.
Chocolate Lava Cake (Gluten free, sugar free)
- Nonstick cooking spray
- ½ cup peanut flour
- 1/8 teaspoon salt
- ½ teaspoon baking powder
- 4 squares unsweetened chocolate, chopped (4 oz.)
- 1 tablespoon butter
- 1 cup unsweetened almond milk (or skim milk)
- 50 g (= 1/2 cup) xylitol (may substitute erythritol or an additional 1/2 cup Splenda)
- ½ cup Splenda granulated
- 1 egg (can substitute 1/4 cup egg whites)
- Preheat oven to 350°F. Spray the inside of a round cake pan or springform pan with nonstick spray.
- In a mixing bowl, whisk together peanut flour, salt and baking powder.
- Melt chocolate, butter and ½ cup milk in small saucepan over low heat. Stir every few minutes until smooth. Add Splenda, xylitol and additional ½ cup milk and whisk until smooth. Turn off heat.
- Pour chocolate mixture into flour mixture and add egg. Whisk vigorously for 20 seconds to break up lumps. Do not over mix.
- Pour into prepared pan and bake 14 minutes, or just until top springs back lightly when touched. Cool before slicing, and refrigerate leftovers.
- To serve, place slice on a plate and microwave to warm for 15 seconds in microwave. Top with 1-1/2 tablespoons hot fudge sauce. Swoon.
Makes 8 servings
Hot Fudge Sauce
- 1 square unsweetened baking chocolate (1 oz.)
- 1/4 cup almond milk
- 1/4 cup xylitol (or Splenda or erythritol)
- 1 tablespoon butter
Stove method: Combine all ingredients in a small saucepan and stir while heating over medium-low heat. Cook until it starts to bubble, then turn of heat. Stir until smooth. Store leftover sauce in refrigerator and re-warm in microwave.
Microwave method: In a microwave safe bowl, melt chocolate and almond milk by heating in 30 second intervals and stirring. Add sweetener and butter and stir to mix. Microwave an additional 30-60 seconds until it just starts to bubble, and stir until totally smooth. (If it still has any graininess to it, heat and stir a bit more) Store leftover sauce in refrigerator and re-warm in microwave.
Per 1/8 cake and 1-1/2 tablespoons fudge sauce: 180 calories, 13.5 grams fat, 8 g saturated fat, 16 g carbs, 4 g fiber, 7 g protein.