My-Organic-Diary Food blogger and health coach, Kelly Ohnona shares her healthy, clean take on the famous chocolate lava cake.
Originally from Paris, France with parents from Eastern Europe and Tunisia, Ohnona grew up in a traditional Jewish home and spent time working in her family's catering kitchen.
Besides her rich international background, Kelly is best known for transforming french classics into still decadent, healthier versions.
Using only 4 ingredients, this simple chocolate cake recipe is Kosher for Passover, gluten free, paleo and mind bogglingly easy. It has that same cakey exterior and molten center that oozes when you take your first bite but without all the extra sugar! I've made this cake with and without the extra sugar so feel free to leave it out and it will be just as satisfying. You can also freeze these bad boys before baking.
Serving Size: 4-6
200g dark chocolate (60-72% cacao)
1/3 cup almond or other nut oil
50g almond flour
Optional: 2Tbsp. sugar
Melt the chocolate and oil over medium low heat in a small pot. Cool slightly.
Using a standing or handheld mixer, whip the eggs and sugar until mixture is well blended and slightly thick, about 1- 2 minutes.
Add the cooled chocolate to the eggs and mix slowly.
Fold in the almond flour.
Pour in 4 medium to 6 small silicone cupcake molds.
Cook for 6 minutes for the small ones and 7 minutes for the large ones at 435 degrees F.
Cook's note: Once the batter has been distributed into the molds, you may freeze the mixture and bake from frozen, allowing a few minutes extra baking time.
*This recipe has been slightly edited from it's original version. Photos submitted by Kelly Ohnona.