A Valentine Treat

Needless to say, I am ecstatic about this blog!! Ever since I was a sophomore in high school, Lava Cakes were my ALL TIME FAVORITE THING EVER. Big, huge, massive shout out to my culinary arts teacher, Lindsey Poenitzsch for sparking my love of cooking and baking with these cakes and many other things we learned how to make in her classroom! I swear if I weren't a photographer, I’d be a chef. (LOL). Because of how I now eat, this recipe is a little different from the one I used to use… SO. For all you gluten free, sugar free, organic crazies out there like me, I hope you enjoy this! I know I do. Lets get started!!

 

ORGANIC, GLUTEN FREE, REFINED SUGAR FREE CHOCOLATE LAVA CAKES

INGREDIENTS

4 tablespoons unsalted butter

5 ounces organic 100% cocoa bar, chopped 

2 eggs 

2 egg yolks

1/4 cup granulated stevia (you could also use coconut sugar or Xylitol)

1/2 teaspoon pure organic vanilla extract

3 tablespoons of organic coconut flour (or any gluten free flour will do!)

1 tablespoon of organic unsweetened cocoa powder

1 teaspoon of cinnamon

1/8 teaspoon celtic sea salt 

4 Strawberries

 

DIRECTIONS

Preheat your oven to 425°F. Grease very well the entire insides of 4 4-ounce oven-safe ramekins, and set them in a casserole dish with at least 2 inch high sides, and set aside!

Melt the chocolate and 4 tablespoons butter together using the double boiler method! What I did was fill a medium sized sauce pan with water and boiled it on the stovetop. While the water is boiling, place a large glass bowl on top of the saucepan. Place the butter (cubed) and unsweetened chocolate (chopped up) in the glass bowl and stir frequently until just melted. Set the chocolate mixture aside. 

Whisk the eggs, egg yolks, sugar, and vanilla together well. I used a Kitchenaide mixer to do this, but you can easily just use a whisk and a large bowl! Once that’s done, slowly (VERY SLOWLY. We don't want the hot chocolate mixture to cook our eggs!) pour in the chocolate/butter mixture into the bowl and whisk until combined. Add in the flour, cocoa powder, cinnamon and salt, and mix to combine well. The mixture will be thick, but pourable and smooth. Pour the mixture carefully into the 4 prepared ramekins, filling each 3/4 of the way full. Place the casserole dish with the filled ramekins on the bottom rack of the preheated oven, and carefully fill the casserole dish with cool tap water until the water reaches about halfway up the sides of the ramekins. Close the oven and bake until the tops of the cakes are set and are just beginning to pull away from the sides of the ramekins. This will take no more than 15 minutes! I set it for 10 and checked them frequently. It took mine about 13 minutes. It all depends on the size of your ramekins! Remove the dish from the oven and lift the ramekins out of the casserole dish with tongs. The water bath will be boiling, so BE CAREFUL. I swear I almost always burn my hands doing this. I am so clumsy! Place the ramekins on a wire rack to cool for about 10 minutes before turning each cake out onto a small plate. 

Now! To prepare your strawberries. All I do is cut them in slices just enough so I am still leaving them connected at the top by the leaves. Then you can spread the slices out and place the strawberry on your cake! This looks SO cute! After this is done, serve immediately. 

And there you have it, folks! The perfect recipe to make you and your sweetheart this Valentine’s Day! I hope you enjoyed this! IF anyone happens to try it out, snap a picture and hashtag #bakingwithSTP! I would love to see your spin on this!!

Happy Valentine’s Day, everyone!

 

XO

Shelby