I was watching food network which is one of my favorite channels, even though I rarely get to watch it with kids around, and Melissa d'Arabian made this orange chocolate lava cake. It looked so simple and elegant, but was super easy. I knew that with a few math conversions, I could turn this into another delicious processed free dessert to have on hand. I love the combination of chocolate and orange, and if you do to, then you've got to try this!
Makes 4 individual sized cakes:
4.5 oz bakers chocolate
4 1/2 Tbsp. sucanat
4 Tbsp. unsalted butter
1 Tbsp. coconut oil
zest of 1 orange
1/4 cup sucanat
1 whole egg plus 1 egg yolk
1 Tbsp. whole wheat pastry flour
1 tsp. vanilla extract
1 orange, cut into supremes (segments)
optional: sea salt for sprinkling, oil for drizzling
Preheat oven to 375 degrees. Grease four sections of a muffin tin with coconut oil. Melt the chocolate, sucanat, butter and oil in a bowl in the microwave at 30 second intervals until it stirs together smoothly. Don't put it in too long or it will burn. Stir in the orange zest and let cool.
In a medium bowl, whisk the sucanat, eggs and yolk for about 2 minutes. Whisk in the melted chocolate mixture. Stir in the flour and vanilla until it is all smooth. Divide the batter into the four greased sections of the muffin tin. Bake the cakes until just barely dry on top - 10 to 12 minutes. Remove from the oven and let them cool for about 5 minutes.
Gently flip them onto a plate. Top with the orange segments. You can also sprinkle on some sea salt and drizzle a little melted coconut oil or olive oil over the top as well.
These will be a little crusty on the outside and gooey on the inside. If you want it more lava-like, put it in for less time. Enjoy!
