Description
The outside of these cakes are dense and brownie-like and the centers are rich and spoonably gooey.
Ingredients
Scale
- 3 oz (85 g; about 2/3 cup chopped) bittersweet chocolate, chopped (I use between 65-72% cacao; note that the flavor will be a bit more bitter/intense the darker you use)
- 2 tablespoons grass-fed butter (or ghee or coconut oil), plus a little more for greasing the dishes
- 2 tablespoons unsweetened creamy almond butter
- 4 tablespoons coconut sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon instant espresso powder
- 1 pinch fine salt
Instructions
- Preheat the oven to 400F; grease 2 (6 oz) ramekins with butter.
- Melt the chocolate in the microwave or double boiler. Stir in the butter until melted, and then stir in the almond butter until combined. Whisk in the coconut sugar, egg, vanilla, espresso powder, and salt.
- Pour the batter into the 2 prepared ramekins and bake until the cakes are set along the outside, but are still a little wobbly in the center, about 9 to 11 minutes.
- Cool a couple minutes and then serve while still warm so they’re gooey in the center. (Note that these cakes tend to sink in the center after cooling for a couple minutes; this is normal because the center is molten!)
Notes
The Next Day: You can serve these the next day, but they’re a bit different. If kept at room temperature, they’re more ganache-like in the center rather than melty/gooey, and if kept in the fridge, they’re more fudgy in the center.
- Prep Time: 5 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 1 cake
- Calories: 518
- Sugar: 30
- Sodium: 108
- Fat: 43
- Saturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 41
- Fiber: 5
- Protein: 9
- Cholesterol: 148