Flourless Chocolate Lava Cakes with Raspberry Sauce

• Vegetarian
• Gluten free

• Produce

  • 1 cup Raspberries

• Refrigerated

  • 1/2 cup Almond milk
  • 2 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 1 1/2 cups Chocolate chips, semisweet
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Liquids

  • 1/4 cup Water

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 cup raspberries
• 1/4 cup water
• 2-1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups semisweet chocolate chips
• 1/2 cup coconut oil
• 1/3 cup sugar
• 1/4 cup sugar
• 1/2 cup almond milk
• 2 eggs
• 2 egg yolks
• Powdered sugar
• 1-1/2 cups semisweet chocolate chips
• 1/2 cup coconut oil
• 2 large eggs plus 2 egg yolks
• 1/3 cup coconut sugar (or brown sugar)
• 1/2 cup almond milk
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• RASPBERRY SAUCE:
• 1 cup fresh or frozen raspberries
• 1/4 cup water
• 1/4 cup coconut sugar (or brown sugar)
• 1/2 teaspoon vanilla extract
• Powdered sugar for topping

Directions

• Preheat oven to 350F. Lightly grease and flour four 8-oz ramekins. Set aside.
• In a small saucepan over medium heat, melt chocolate chips and coconut oil until smooth, stirring occasionally. Remove from heat and cool slightly.
• In a medium bowl, whisk eggs, yolks, sugar, milk, salt, and vanilla until smooth. Whisk in melted chocolate mixture until combined.
• Scrape batter into prepared ramekins. Place ramekins on a baking sheet. Bake chocolate lava cakes at 350F 18-20 minutes. (middles will still be jiggly---this is ok. Do not overbake them!!)
• Cool lava cakes in ramekins 10 minutes, then gently run a knife around edges to loosen. Invert lava cakes onto serving plates and set aside for a moment to prepare the sauce.
• Make the raspberry sauce: In a small saucepan over medium-high, bring raspberries, water, and sugar to a simmer. Reduce heat to medium and let cook 7-10 minutes, stirring occasionally until sauce is reduced and slightly thickened. Stir in vanilla.
• Serve raspberry sauce warm with warm chocolate lava cakes and dust with powdered sugar. Enjoy!