Oh my goodness… I am in chocolate heaven!
Rich, warm, gooey chocolatey bliss!
Can you tell…I am a chocoholic!
If you love chocolate…rich chocolate…purely decadent chocolate…then this is the indulgence for you!
I first made these unbelievably delicious Chocolate Lava Cakes 5 years ago as a special Valentine’s Day dessert for my husband and I.
Chocolate is the essence of romance!
Ever since, I have thought about adapting the recipe to be dairy, egg and peanut/tree nut free so my son Michael could also savour pure chocolate perfection…but how?
Enter flax-seed meal!
Flax seed meal is full of nutritional goodness: soluble and insoluble fibre, lignans, omega-3 fatty acid and alpha-linolenic acid (ALA).
Health benefits include: lowering the risk of heart disease, prevention of some types of cancer and as a treatment for some immune disorders.
Flax seed meal has many uses: in cooking, baking, as a fresh food additive, and even as an egg and fat replacer!
For the benefit of this recipe, I am using the flax-seed meal as the egg replacer one egg is equal to: 1 tbsp of flax-seed meal mixed with 3 tbsp of water left to sit for 3-5 minutes then stir. The mixture will have thickened to a ‘gummy like’ consistency…perfect!
Despite the addition of flax-seed meal to this scrumptious dessert…I would still consider it a once in a while indulgence. lol
The timing is perfect for the unveiling of this recipe…Valentine’s Day is just around the corner!
This recipe was adapted from Martha Stewart’s Everyday Food Magazine January 2007, Molten Mocha Cakes.
Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Lava Cakes
2 tbsp Earth Balance Vegan Sticks or Earth Balance Soy Free Natural Buttery Spread
1/3 cup icing sugar
1/4 cup Enjoy Life Chocolate Chips
1 tbsp Gold Top Organics Flax Seed Meal
3 tbsp water
1 tsp instant coffee
pinch of kosher salt
3 tbsp unbleached all-purpose flour
Earth Balance Vegan Sticks and dairy free Guardian Angel Cocoa for greasing and dusting two ramekins.
Grease two ramekins with Earth Balance and dust with dairy free cocoa.
Place Earth Balance and chocolate chips in a microwave-safe dish and heat on high for 20 seconds. Stir until melted. (may need to do a little more depending on your microwave)
Let chocolate mixture cool slightly.
In a small dish, combine the flax-seed meal and the water. Stir and let sit for 3-5 minutes. Stir again. Mixture should have thickened and have a ‘gummy’ consistency.
In a small bowl, whisk together the flax-seed meal mixture, sugar and instant coffee.
Whisk in the chocolate and then the flour until just combined.
Bake at 400 F until a toothpick inserted 1/2 inch from the edge of the ramekins comes out clean and is wet in the centre.
Timing will be varied depending on your oven. Start testing at the 12 minute marker. Mine took approximately 15-16 minutes.
Enjoy immediately…best still warm and gooey!
Tip 1: Keep an eye on them in the oven, as you want them slightly undercooked in the middle for the gooey lava effect!
Tip 2: I love that you can make the cakes ahead of time and then pop them in the oven while you are having your dinner…ready just in time for dessert!
Tip 3: Can also be enjoyed right out of the ramekins!
P.S. My cakes stuck a little in the middle…not to worry. Just scrape it off and dab it on the cake and cover with icing sugar and a strawberry or berries of choice…perfect!
Question: Do you have a favourite allergen free chocolate dessert you like to bake for your sweetheart(s) on Valentine’s Day?