This is one of those desserts.
One I’ve made so often I know the recipe by heart, one that’s always requested, even after the most decadent, filling of meals, and one I’ve sent countless people the recipe for because it’s my tried-and-true treat for any occasion. Impressive yet incredulously easy, they also happen to be a great post-photoshoot snack (ahem, I was recipe testing..) and a perfect way to cheer myself up about the fact that I only had a few minutes to complete said photoshoot due to the dark, dreary weather right now.. but since the eating of one (or two!) of these lava cakes was involved, I’m not complaining!
Rich, gooey, and unbelievably decadent, the orange and ginger make them just that little bit more special with hardly any effort. With a little nudge, they crack open to reveal a river of silky dark chocolate cascading down and drenching the plate with fudgy goodness… once you start, you just can’t stop!
You’re going to want spoons and plates at the ready the minute you take them out of the oven to scoop up the oozing, melty interior when it’s steaming hot (and so you’re not relegated to using your fingers as a vessel…. although I can’t say that’d necessarily be a bad thing!). Enjoy!
ginger, orange, and dark chocolate lava cakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (serves 6-8)
- 1 1/4 cup almond flour
- 1/4 cup arrowroot starch
- 3 tbsp coconut flour, sifted
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 3 tsp finely grated orange zest
- 1 1/2 tsp baking powder
- 3/4 cup maple syrup
- 1/2 cup almond milk
- 1/2 cup coconut oil
- 2/3 cup high quality dark chocolate, melted
- 1 tbsp cacao powder
- 6 chunks of dark chocolate
1. Preheat the oven to 350F/180C. Combine the ground almonds, arrowroot, coconut flour, salt, cacao powder, and baking powder in a large bowl and stir to combine.
2. In a small saucepan over medium heat, melt the maple syrup, almond milk, and coconut oil together and whisk until smooth. Add this mixture to the dry ingredients in the bowl and whisk very well.
3. Add the melted chocolate (do not melt the six chocolate chunks!) to the remaining ingredients and whisk well until smooth.
4. Generously grease six large ramekins (or eight medium-sized ones) with coconut oil, then dust them with cacao powder. Place two tablespoons of batter in to each ramekin, then place a chocolate chunk in the middle of each ramekin, on top of the batter. Divide the remaining batter between the ramekins evenly, making sure every chocolate chunk is covered. (If you want to bake these later, you can cover each ramekin with plastic wrap here and store in the fridge for up to 24 hours, then bake straight from the fridge.)
5. Bake for 12-14 minutes, until edges are just set. Enjoy immediately!