Monday, January 7, 2013
Mocha Lava Cakes Sweetened with Honey (Flourless)
If I could only have one dessert for the rest of my life, this would be it. And that's saying a lot! Although I really love cheesecake, these cakes are more of an everyday treat. Plus, you don't have to wait hours/days to eat them!
Valentine's Day is coming up fast and this is all you'll need to impress your sweetheart. It's such a basic one-bowl dessert that is guaranteed to start someones heart a fluttering. These are rich, without being overly sweet. I dream about these and it's how I say "I love you" in food to my husband.
My sister is the one who originally re-worked a recipe that started out using 2 cups of powdered sugar! She's a genius like that. I took her creation and made it flourless for my dear husband who's abstaining from gluten this year. I'll consider it part of my Valentine's gift to him. Odds are, I'll actually make these again on Valentine's day because we adore them so much.
If you don't have ramekins, you can use a muffin pan. You'll probably end up with more than four servings and will have to shorten the baking time slightly.
I hope you love them as much as we do!
Flourless Mocha Lava Cakes (sweetened with honey)
Makes 4 servings
Coconut oil or butter to grease ramekins
8 ounces bittersweet chocolate, roughly chopped, plus a few shavings for serving
1 stick (1/2 cup) unsalted butter, cut into tablespoon-size pieces
1 tablespoon instant coffee granules
1 teaspoon vanilla extract, plus 1/4 teaspoon for whipping cream
2 tablespoons honey, plus 1 teaspoon for whipping cream
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup heavy whipping cream, for serving
Grease four 6-ounce ramekins with coconut oil or butter and sprinkle in about 1 tablespoon of cocoa powder, shaking to coat the interior. Tap out the excess cocoa into the next ramekin and repeat until all are fully coated. Place ramekins on a baking sheet.
Preheat oven to 375 degrees F.
Put about an inch of water in a medium saucepan and bring to a simmer. Place chocolate and stick of butter into a mixing bowl that fits over the saucepan. Stir until contents are fully melted and smooth. Remove from heat and stir in coffee, vanilla, honey, salt, and baking soda with an electric mixer.
Add eggs, one at a time, stirring to combine thoroughly between each addition. Then increase speed to high and beat for 4 minutes. The batter will lighten noticeably in color and thicken in consistency.
Divide the batter evenly between the four prepared ramekins, smooth the surface with a spoon, and bake for 10-12 minutes. If you plan on leaving the cakes in the ramekins to serve (my preference), lean more toward 10 minutes. For less 'lava' and more cake, bake for 12 minutes.
While cakes are baking, whip the heavy cream on medium-high speed until it forms soft peaks. Add 1/4 teaspoon of vanilla extract and 1 teaspoon of honey. Whip for another 30 seconds or until fully combined.
Allow to cool for 5 minutes. Run a sharp knife around the edges and turn over onto a plate or keep in ramekins if you prefer. Top with a dollop of cream and a few chocolate shavings.
If you want to save some for another time, keep the unbaked ramekin covered in the fridge with plastic wrap until ready to use. You may need to extend the baking time by a few minutes since the batter will be cold.