Lava cakes, yes! These tasty little cakes are as good as any I have had, even pre-hflc! Plus, they are so easy to make, and dress up any meal, especially when you have guests.
PreHeat oven to 375F/190c. Cooking time is critical, for you want them essentially under done, so that the center will flow out when you cut into them.
2 eggs beaten
4 T coconut oil or ghee (butter probably will work, but so far I haven’t tried it)
2.5 oz good quality chocolate (I use Lindt 85% or 99%)
1 Tablespoon almond flour (I plan to try coconut flour, and will use half the amount)
1/2 teaspoon vanilla extract
stevia or other sweetener to taste
Prepare 2-3 custard cups by greasing, then dust with cocoa powder. I usually get 3 servings, and that may just be the custard cups I am using.
Melt the chocolate and oil together over hot water, mix well; add a little to the eggs to temper them, then mix in the remainder along with the vanilla and almond flour.
Bake for 8-10 minutes. I will go for 9-10 minutes if serving immediately, but only 8 minutes if I plan to reheat later. Insert a skewer to see if the center is runny. Run a knife around the edge, place a small plate on top, then turn upside down.
Serve with lots of whipped cream.