Clean eating doesn’t mean sacrificing the good things in life like chocolate lava cake! Once you try this recipe you’ll be hooked and you’ll enjoy it even more knowing it’s full of goodness… made with raw cacao and olive oil and substituting sugar with xylitol it is delicious topped with antioxidant pomegranate seeds. I just love the crunch with the smooth molten texture of this dessert. It looks like a mini chocolate pudding….
But it’s when you cut into that first spoonful that the inside flows out like lava to give the cake its moisture and has you craving for more!
This recipe was devised by my 12 year old daughter who was dreaming of a chocolate fondant pudding she had tried in a restaurant but found it to sweet and artificial. I kept promising her I would try and make her a healthy alternative but she beat me to it! So now I have competition in the kitchen!
Raw cacao powder is made from fresh cacao beans which are cold pressed and milled to retain the healthy enzymes and health benefits unlike processed cocoa powder.
So while you can use cocoa powder in this recipe I do not recommend it as you need a lot more to get the true chocolate flavour you get from cacao. I had never seen a cacao fruit until I visited Puerto Rico last year. I had no idea you could eat the white fleshy part before extracting the beans. Here’s a photo I took of the one we picked from a cacao tree….
The cacao bean is high in magnesium, vitamin B and polyphenols which are antioxidant. So now you can have the thrill without the guilt! It lifts your mood, it regulates your blood sugar levels, it helps protect against cardiovascular disease and provides antioxidants for the skin. What’s not to love about (real) chocolate!
This dessert is just so easy and it can be made well in advance as it requires refrigeration before baking. So if you’re planning a dinner party and looking for that show stopping dessert without the stress then look no further than my recipe for chocolate lava cake.
Grease the moulds with butter or coconut oil and place in the fridge to keep cold. Add the butter/oil and the cacao powder to a heatproof bowl and whisk over a pan of simmering hot water until smooth. Leave to cool for 5 minutes and add 2 tablespoons of espresso coffee which brings out the chocolate flavour. In a separate bowl whisk the eggs, egg yolks, cinnamon and xylitol and beat until light and fluffy. Whisk in the chocolate mixture and then fold in the spelt flour. Spoon 2 tablespoons of the mixture into the moulds and add half a teaspoon of chopped chocolate or chocolate nibs if you prefer. Fill the rest of the mixture to half way and place in the fridge. Preheat the oven to 180˚C/355˚F and cook for 11 minutes. Allow to rest for 2 minutes before turning out onto a plate. Top with pomegranate seeds.
I recommend you buy the dariole or pudding moulds as the ramekins are lower in depth so can over cook. And please stick to the time I specify as a minute more and it’s over cooked and a minute less it’s too runny. You think it’s under cooked when you take it out as it looks like this….
But as you leave it to sit for 3 minutes it then cooks a little more in that time and then the time it takes to serve it even cooks a little more… a bit like a boiled egg. You think it’s underdone but by the time you dig in it’s perfect! Like this…..
Time for another one? Yes please! And if you feel like having it the next day then double your mixture and leave in the fridge until 11 minutes before you want to eat it…. or maybe I should say devour it. Happy eating x
- 1 cup/225g butter or coconut oil
- 1½ cups/190g raw cacao powder
- 4 eggs
- 4 egg yolks
- 2 tablespoons freshly made espresso coffee
- ½ teaspoon ground cinnamon
- 1¼ cups/250g xylitol
- ¾ cup/100g white spelt flour
- ¾ cup organic dark chocolate (75%), chopped
- Seeds from 1 pomegranate
- 6 dariole or pudding moulds
- Grease the moulds with butter or coconut oil and place in the fridge to keep cold. Preheat the oven to 180˚C/355˚F.
- Add the butter/oil and the cacao powder to a heatproof bowl and whisk over a pan of simmering hot water until smooth. Leave to cool for 5 minutes and add 2 teaspoons of espresso coffee.
- In a separate bowl whisk the eggs, egg yolks, cinnamon and xylitol and beat with an electric beater until light and fluffy.
- Whisk in the chocolate mixture and then fold in the spelt flour.
- Spoon 2 tablespoons of the mixture into the moulds and add half a teaspoon of chopped chocolate. Fill the rest of the mixture to half way and place in the fridge for 20 minutes.
- Place in the oven and cook for 11 minutes. Allow to rest for 3 minutes before turning out onto a plate. Top with pomegranate seeds and eat immediately.
- Xylitol is the healthier alternative to processed sugar.
- Ramekin dishes may be used but require 2 minutes less in the oven due to their depth.
- The coffee brings out the flavour of the chocolate.