Lava Cake

Ingredients

• 6 oz Dark Chocolate (70% cacao)
• 6 tbsp Unsalted Butter
• 2 Eggs
• 2 Egg Yolks
• 1/4 cup Granulated Sugar
• 2 tbsp Almond Flour
• 1 tbsp Tapioca Flour
• 1 tsp Vanilla Extract
• 1/8 tsp Pinch of Salt
• 1 tbsp Powdered Sugar (for dusting)
• 1 tbsp Cocoa Powder (for dusting ramekins)
• 1/2 cup Heavy Cream (optional, for serving)
• 1/2 cup Fresh Raspberries (optional, for serving)

Instructions

1. 1

   Preheat oven to 425°F (220°C). Grease and dust two 6-ounce ramekins with cocoa powder.

2. 2

   In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and butter together, stirring occasionally until smooth.

3. 3

   Remove from heat and let cool slightly for 5 minutes.

4. 4

   In a separate bowl, whisk together the eggs, egg yolks, and sugar until light and pale.

5. 5

   Gently fold the egg mixture into the melted chocolate mixture until just combined. Be careful not to overmix.

6. 6

   Add the almond flour, tapioca flour, vanilla extract, and salt. Fold gently until just incorporated.

7. 7

   Divide the batter evenly between the prepared ramekins.

8. 8

   Bake for 12-15 minutes, or until the edges are set and the center is still soft. Baking time may vary depending on your oven.

9. 9

   Let cool in the ramekins for 1-2 minutes before inverting onto serving plates. Dust with powdered sugar and serve immediately with a dollop of heavy cream and fresh raspberries, if desired.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.