Such a sweet little indulgence. Molten chocolate lava cakes are a reminder of late nights with girlfriends, longing for Nicholas Sparks-inspired romances, and singing at the top of our lungs. Chocolate cake with a gooey center is a happy indulgence, providing the comfort of home and friendship with every last bite.
There’s pureed beet in this cake, and I promise you it is a heavenly addition. That, and I added almond butter. Such a hit.
4 oz semisweet chocolate, chopped
1/3 c. almond butter, smooth
1 red beet, medium sized
1/4 c. brown sugar
2 tbsp. brown rice flour
1/4 tsp sea salt
Boil your beet for 30-40 mins, until tender and a fork can easily poke through. Cool the beet, peel and cut into chunks. Puree in a food processor until it forms a smooth puree. Set aside.
Preheat over to 425 F.
In a double boiler (or a bowl over a saucepan), melt the chocolate and almond butter together being sure to stir consistently.
In another bowl, combine eggs and brown sugar with a mixer on high until thick and pale. Blend in the almond chocolate mixture, beet puree, rice flour, and sea salt until it becomes a smooth batter. Divide into greased ramekins and cake for 8-10 minutes. The edges should be set while the center is still soft. Serve warm.
(adapted from Cannelle et Vanille)