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Author Notes: An utterly delicious molten chocolate cake that's gluten-free, dairy-free and refined sugar-free. It's a healthier take on the classic, but believe me when I say, there's no compromising on taste! It's sinfully good with a gooey, chocolate center, a dollop of coconut whipped cream and sprinkled pistachios on top. A new classic for sure! —Lisa Bryan
- 1/2 cup organic palm shortening
- 7 ounces dark bittersweet chocolate, chopped
- 2 eggs
- 1/4 teaspoon sea salt
- 1 can (13.5 ounce) full fat coconut milk, refrigerated overnight
- 1 teaspoon vanilla extract
- 1 teaspoon honey
- 1/3 cup pistachios, chopped
- Ensure that the can of coconut milk has been refrigerated overnight. Open the top of the can and carefully spoon out the hardened coconut cream into a small bowl, leaving the coconut water behind. (note: If your can has not fully separated into coconut cream and coconut water, you'll need to try again with a new can).
- Using a hand mixer, whip the coconut cream, vanilla and honey for 1-2 minutes. Place in the refrigerator.
- Preheat the oven to 450 degrees fahrenheit. Grease and flour four 6 ounce ramekins with a little palm shortening and cassava flour. Set the ramekins on a baking sheet and set aside.
- Heat the palm shortening in a small pot over medium heat until fully melted (1-2 minutes), then turn off the heat. Add the chocolate to the warm palm shortening and stir until melted.
- In a stand mixer (or use a hand mixer with a medium sized bowl), beat the eggs, egg yolks, honey, vanilla extract and salt at high speed for approximately 2-3 minutes. The mixture should slightly thicken and turn a pale yellow.
- Turn the stand mixer to low speed and slowly add the chocolate and cassava flour until fully combined into a batter consistency. (note: the chocolate should not be hot, only slightly warm).
- Spoon the batter into the ramekins and bake for 8-9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.
- Let the cakes cool in the ramekins for one minute, then invert each ramekin on a plate. You may need to gently tap the ramekin to unmold the cake.
- Top with the coconut cream and pistachios and serve immediately (as the coconut cream will melt quickly on the warm cakes).
- This recipe was entered in the contest for The Best Thing You Ate This Year