Molten Orange-Chocolate Lava Cakes
This dessert of rich, dark chocolate cake surrounding a molten core of orange-spiced chocolate will leave your dinner guests speechless. It is the perfect option for an after-dinner dessert. You can prep it the day before and pop it in the oven just 10 minutes before you are ready to serve.
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party
Dietary Considerationgluten-free, halal, kosher, lactose-free, peanut free, soy free, vegetarian
Taste and Texturechocolatey, fruity, sweet
Type of Dishcake, chocolate cake, chocolate dessert, dessert
- 6 tablespoons (84 g) extra-virgin unrefined coconut oil
- 3 ounces (42 g) dark chocolate (85% cacao or higher), chopped
- 4 ounces (56 g) unsweetened dark chocolate, chopped
- ¼ cup (80 g) raw honey
- 1 tablespoon (6 g) orange zest, plus extra for garnishing
- 1½ teaspoons (7.5 ml) freshly squeezed orange juice
- 1 teaspoon (5 ml) vanilla extract
- 3 tablespoons (24 g) almond flour
- ¼ teaspoon sea salt
- 4 eggs
Grease the inside walls and bottom of five 6-ounce (168 g) ramekins with coconut oil. Prepare a double boiler by setting a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Melt the coconut oil and chocolates in the bowl, stirring together. Remove from the heat and stir in the honey, orange zest, orange juice, and vanilla. Stir in the almond flour and salt. Using an electric mixer, beat in the eggs one at a time, then continue beating for about 3 minutes, until, the chocolate turns a slightly lighter shade of brown.
Fill the ramekins until about three-fourths full with batter. Refrigerate for 20 minutes or overnight.
When ready to bake, preheat the oven to 350°F (180°C, or gas mark 4). Place the ramekins on a baking sheet and bake for 12 to 15 minutes, just until the top is set in the center, but still slightly wobbly. You don’t want to overcook or you won’t have that molten lava center. Remove from the oven and allow to cool slightly. Garnish with; additional orange zest. These are best served warm the day they’re made.
2013 Fair Winds Press