Lava Cake (gluten-free, grain-free, dairy-free, egg-free)

About four and a half years ago I found out I was celiac. So the last time I had lava cake must have been five years ago. Have you ever had lava cake? We used to live in a town on the East Coast that had a Chart House Restaurant right on the water. The restaurant was on a dock, so when you looked out the windows from your table it was almost like being on a boat. Very fun. We went there to celebrate every special occasion. I would get the spinach salad to start, then usually a fish entree, and we always shared the lava cake for dessert. It was made to order, so it was best to tell the server half an hour before you planned on eating dessert. They brought it out hot from the oven, and when you put your fork into it, the middle oozed out.

Who knows, maybe their lava cake is flourless and gluten-free, but probably not. You could call them and ask if you have a Chart House near you. I bet most of the main menu is gluten-free, but again you would have to make sure.

Today for some reason I got it in my head that I wanted to make lava cake :D As luck would have it, it came out the way I wanted on the first try. I use Bob's almond flour, as you may know, so it isn't as finely ground, but we're all fine with that. If you prefer a finer almond flour, I'm sure it would be even better.

Lava Cake

gluten-free, grain-free, dairy-free, egg-free

Place 2 bars of dark chocolate in a bowl over simmering water to melt.

I use Chocolove Organic 73%. One bar is 3.2 oz.

Add to melting chocolate:

1/4 tsp liquid stevia

1 tbsp vanilla extract

1/4 cup coconut oil, liquified

When the chocolate is melted turn off the heat.

Add to mixing bowl:

3 cups almond meal flour

1/4 cup arrowroot (tapioca flour would probably work also)

1 tsp baking soda

1 tsp baking powder (Grain-free Baking Powder Recipe)

1/3 cup coconut sugar , which is low glycemic index

1/2 cup unsweetened applesauce

Pour chocolate mixture over flour mixture and beat with electric mixer.

Grease oven-proof mugs or ramekins.

Fill almost half way with the batter.

Add two squares of dark chocolate (not melted) to each.

Top with more batter.

Bake at 400 degrees for about 20 minutes.

Allow to cool for 5 to 10 minutes, then serve still warm. (The hotter it is, the more gooey it will be in the middle. The cooler it gets, the more cake-like it will become.)

Makes four to five lava cakes.

Note: Lava cake is meant to be gooey in the middle.

♥, Kelly

Update: I just realized that this is a lot of lava cakes. After only being able to eat two today, I would suggest you make a half batch of this recipe, unless you're having company :-)