September 29, 2016
Chocolate lava cake is a staple at fine dining establishments, and for good reason: it’s totally decadent. It’s also remarkably easy to adapt for Paleo tastes, since the original recipe doesn’t call for much flour. Here, almond flour gives the cake just enough structure while keeping the center molten.
Yield: One 8- or 9-inch cake
Active Time: 20 minutes
Total Time: 50 minutes
1/2 cup maple syrup
1 cup melted coconut oil
1 cup raw cacao powder, plus more for serving
6 large eggs, separated
1 1/4 cup coconut sugar, divided
1 cup almond flour
Preheat oven to 350 degrees. Line an 8 or 9-inch springform pan with parchment paper and spray with nonstick spray.
Combine maple syrup, coconut oil, and cacao powder in a small saucepan set over medium heat. Bring to a boil, stirring occasionally, then reduce heat to medium low and simmer for 2 minutes. Take off heat and set aside to cool slightly.
Combine egg yolks and 3/4 cup coconut sugar in a large bowl and whisk until the mixture is thick, fluffy, and pale in color. Fold in the cacao mixture, then fold in almond flour.
Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on high until soft peaks form. With the mixer running, slowly pour in remaining 1/2 cup coconut sugar and beat until shiny, stiff peaks form. Working in batches, slowly fold the egg white mixture into cacao batter. Transfer mixture to prepared tin and bake for 25 minutes. Remove from oven, let cool slightly, then dust with cacao powder.
Slice and serve—the inside of the cake should be fudgy and runny. If you prefer a completely solid cake, cover and refrigerate for an hour after baking to set.
Photo credit: Paul Delmont
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