Happy New Year! I’m so excited… my awesome hubby gave me a new camera for Christmas to replace the one I’d been using that’s 10 years (or more??) old and starting to be a bit dated in functionality. My new camera has a neat food […]
May I just take a moment to tempt your taste buds with these AMAZING dark chocolate lava cakes? Okay good! These perfect little confections have been given a slight makeover in the nutrition department. I’ve made them gluten free (you can still use regular flour if you prefer) and also have a dairy-free option. Plus, there’s no refined sugar. Just a splash of good ol’ maple syrup or some coconut palm sugar sweetens them up a touch from their deep dark decadent ways.
The toppings aren’t necessary but if you’re going to make a dark chocolate lava cake, why not go all out and make up a batch of this caramel sauce and a raspberry coulis to top it with? Both the caramel and coulis take a mere ten minutes and add so much flavor and pizzazz to this special dessert. Whether you’re making these cakes for this weekend’s valentine or for another occasion (or maybe just because it’s Tuesday…), they are a surefire way to capture anyone’s heart!
- ½ cup butter (or coconut oil)
- 1 cup dark chocolate, chopped (you can use bittersweet choc chips)
- 4 tablespoons coconut palm sugar (or maple syrup)
- 3 whole eggs
- 3 egg yolks
- ½ teaspoon vanilla extract
- 1 tablespoon coconut flour (or use 3T any other all purpose flour GF or not)
- 1 tablespoon cocoa powder
- pinch of salt
- RASPBERRY COULIS:
- 12 ounces raspberries fresh or frozen
- 3 tablespoons honey
- ½ teaspoon lemon juice
- ¼ cup water
- In a microwave save bowl, melt the chocolate and butter together on medium power. Don't let it burn!
- Stir in the coconut sugar.
- Whisk in eggs, egg yolks and vanilla and stir until combined.
- Add coconut flour, cocoa powder and salt and stir until smooth.
- Divide batter evenly among 6 well-greased ramekins (5-6oz size).
- Tap each ramekin gently on the side to release any air bubbles from the batter.
- Refrigerate ramekins for 30 minutes (or more is fine but they may take longer then to bake).
- When ready to bake, preheat oven to 425 degrees.
- Place ramekins into a 9x13 baking dish and add warm water to the baking dish to fill about halfway up the sides of the ramekins. Be careful not to get water into the batter.
- Bake for 15-18 minutes. The very middle of the cakes may still look underdone but the edges should be set. If not, bake a little longer.
- While ramekins are baking, make up a caramel sauce and/or raspberry coulis.
- To plate cakes, run a butter knife along the outside edge of the cake and invert onto a plate.
- Serve warm with sauces, fresh berries and a dusting of cocoa powder.
- RASPBERRY COULIS:
- Place berries, honey, lemon juice and water in a small saucepot and simmer for about 10 minutes.
- Pour and press through a strainer reserving the liquid and tossing out the seeds.
- Drizzle the coulis over cakes.
These little confections…Chambord dark chocolate truffles… I. CAN’T. GET. ENOUGH. Nevermind that one of my absolute favoritest things in the whole world is dark chocolate. Put that into a silky smooth centered truffle and my life is complete. Everyone thinks that making a great […]
Inspiration comes in very odd forms sometimes. For example, I mixed up the main ingredients of this orange pomegranate holiday salad and was debating what sort of dressing would pair well with it. It happens that my daughters were making up some hot chocolate right next to me and the scent of the cocoa along with the scent of the oranges and pomegranate smelled divine together. So I got to thinking… what if I made a dressing that had cocoa in it? I love the taste of chocolate and oranges and so I began the dressing based on a traditional vinaigrette combining red wine vinegar, olive oil, orange zest and unsweetened cocoa powder. Cocoa is considered a health food these days so with that kind of rap, why not indulge! It makes this healthy salad seem a little bit naughty, but I promise you’ll still stay on Santa’s nice list.
- For the salad:
- 10 oz package of mixed greens
- ½ cup pomegranate seeds or dried cranberries
- 3 clementine oranges, divided into sections
- ½ shallot, sliced
- manchego cheese (optional, for topping)
- For the vinaigrette:
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- zest from 1 orange
- ½ teaspoon unsweetened cocoa powder
- Place all salad items in a large bowl and set aside.
- Whisk together vinaigrette ingredients and pour over salad.
- Toss to combine.
- Top with shaved manchego cheese if desired.
I was never one to devour the bread basket at a restaurant as bread just isn’t really my thing. Except for at breakfast. Then, gimme some bready, moist, warm, fresh from the oven muffins and I’m one happy girl! It used to be a weekend tradition with […]
Dark Chocolate. Oatmeal. Coooookieeees!!!!! (said in the slightly creepy voice of Cookie Monster from days of old). Nom, nom, nom, nom… I made a purposeful pause in my day to go ahead and make a mess. I needed dessert. Seriously NEEDED some dessert. It’s the perfect opportunity […]