Ingredients (makes four small cakes; adapted from Taza Chocolate):
4 ounces 70% dark chocolate (I used Taza)
1 stick (8 tablespoons) butter (I used salted–add 1/4 tsp. salt with the dry ingredients if using unsalted)
1 tablespoon rum (or substitute brewed coffee)
1 teaspoon vanilla extract (I used Rodelle)
1 teaspoon chocolate extract (optional; I used Rodelle)
1 cup coconut sugar, finely ground*, or powdered sugar, plus extra for serving
1 egg yolk
3 tablespoons almond flour
2 tablespoons tapioca flour/tapioca starch
1 tablespoon coconut flour
1/4 teaspoon cinnamon (optional)
Pinch of ground ginger (optional)
*Measure out a cup of coconut sugar, then grind it to a fine powder in a spice or coffee grinder. You may also be able to do this in a food processor, but I haven’t tried it.
Preheat the oven to 425. Grease four one-cup custard or souffle dishes with butter and place them on a baking sheet.
Place the chocolate and butter in a small saucepan or microwaveable bowl. Warm over low heat, stirring constantly, just until melted, or microwave for 30-second intervals, stirring in between. Add the rum or coffee, extracts, and sugar, and stir well. Add the eggs and egg yolk and beat with a fork until well combined, then stir in the remaining ingredients.
Divide the mixture evenly among the four dishes and bake for 12-15 minutes, until the edges are set but the middles still jiggle. Let the cakes cool for a few minutes, then carefully slide a small knife around the edges of the cakes to loosen them, and invert them onto serving plates. Top with additional powdered coconut sugar if desired, and serve warm, perhaps with ice cream or whipped cream.
So, you don’t put a chuck of chocolate to melt in the middle before baking?
Nope! The molten part is the inner part of the batter that stays gooey as the outside bakes (that’s part of why it’s important not to overbake these). Hope you enjoy!
Is it possible to make this dairy-free, too? subbing Earth Balance or other soy-free, dairy free butter substitutes? Also, what other flavorings beside alcohol or coffee based substitutions would work? I hate the taste of coffee and alcohol is not acceptable to my spouse.
Although I haven’t tried it like that, using vegan butter should work. You can leave out the rum/coffee and chocolate extract and use a glycerin-based vanilla if you’re avoiding all alcohol. If you’re not using the other flavorings, I’d try 2 teaspoons of vanilla instead of 1. You won’t actually taste the coffee with such a small amount, though. It just brings out the chocolate flavor more.
Sylvia Carrico says
I appreciate any new ideas for Paleo cooking.
Thanks, Sylvia! Hope you give these a try!
What do you think about substituting ghee for butter?
That should work! 🙂 I often sub ghee and butter for each other in baking recipes depending on what I have on hand and have not had any problems.
Heide M (TM) says
Rebecca Winkler says
Thank you, Heide! What an adorable kitten you have in your profile pic 🙂