Guest post by Elizabeth Gerson from @healthy_lizard
Valentine’s Day is right around the corner. A time to watch a few rom-coms, pick up some roses for your loved ones and pay homage to perhaps the most important Valentine’s Day tradition of all: eating chocolate.
If you’re looking for a healthier way to enjoy an indulgent and classic treat, this recipe for a dark chocolate molten lava cake with coconut whipped cream and hazelnut crumble will surely satisfy even the largest sweet tooth. With no refined sugar, gluten, or dairy (and a grain-free option), this is a dessert you can feel good about.
What's the difference between molten cake and lava cake?
They're actually the same thing! A lava cake is hybrid of a chocolate cake and a souffle. It's light and fluffy, but what makes them special is their runny chocolate center. Ugh, delicious!
What is lava cake made of?
Your classic molten lava chocolate cake is typically made of butter, eggs, sugar and chocolate. Not the healthiest-- we know. That's why we came up with this healthier twist! Check it out below.
For the cake:
- 1 tsp cocoa powder
- ¾ cup dark chocolate chips, paleo or vegan
- ⅓ cup coconut oil
- 2 eggs and 1 yolk, beaten
- ½ tsp vanilla extract
- ¼ cup maple syrup
- Pinch salt
- 3 ½ tbsp gluten-free or grain-free flour
- 1 tbsp arrowroot flour
For the whipped cream:
- 1 can full-fat coconut milk, refrigerated overnight
- ¼ tsp vanilla extract
For the crumble:
- 1x Mylk Labs Roasted Hazelnut & Dominican Cacao Oatmeal Cup
For the crumble, preheat oven to 350 degrees. Pour oatmeal cup contents on a parchment-lined baking sheet, spreading evenly. Bake for about 10-12 minutes until toasted and fragrant. Remove from oven and cool.
For the cake, Preheat oven to 425 degrees. Grease two ramekins with a bit of coconut oil, followed by the tsp of cocoa powder to coat the bottoms and sides in order to prevent the cake from sticking. Melt the ⅓ cup coconut oil and ¾ cup dark chocolate chips in the microwave in 20 second intervals, stirring until fully melted and combined. Whisk egg mixture, vanilla, and maple syrup in a medium bowl until fully combined. Whisk in chocolate and coconut oil mixture. Whisk in salt, arrowroot, and flour until fully combined. Pour into ramekins, place on a baking sheet and bake for 7-8 minutes.
While the cakes are baking, make the cream. Scoop out the cream part of the refrigerated coconut milk, careful to avoid as much liquid as possible, and place in a medium bowl. Using a hand mixer, whip the cream until fluffy, about 5-6 minutes. Remove cakes from oven and cool slightly. Top with cream, crumble, and enjoy!
Make sure to tag @mylklabs #NutsForOats for a chance to be featured!
Elizabeth Gerson is a current senior at Stanford University studying Psychology and Communication. After being diagnosed with PCOS, a womens’ hormone disorder, in 2018, she began sharing her journey toward alleviating her symptoms naturally through nourishing, healthy foods on her Instagram. She has also previously worked at wellness media companies mindbodygreen and Thrive Global. You can follow Elizabeth on Instagram @healthy_lizard or on Twitter at @elizabethgers.