These single serving Raspberry Lava Cakes are surprisingly easy to put together and make a really beautiful dessert to share for a special occasion.
They have a brownie-like outer crust and a gooey melted center. I especially love the contrast of tangy raspberries with bitter dark chocolate. I used crumbled, freeze-dried raspberries for the photos but feel free to replace with fresh raspberries and just place them right on top of the cake.
I know you’ll enjoy this one as much as I do.
Wishing you health and happiness,
Mark Hyman, MD
- ¼ cup ghee or coconut oil, melted
- ½ tablespoon cacao powder, unsweetened
- ½ cup baking chocolate chips (I used Hu Kitchen No Added Sugar Baking Chips)
- 1 large pasture-raised egg
- 1 large pasture-raised egg yolk
- 1 ½ tablespoons coconut sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- 2 tablespoons extra fine almond flour
- 4 squares dark chocolate (we used Hu Kitchen)
- 4 freeze-dried raspberries, lightly crushed
- Dairy-free vanilla ice cream (optional, for serving)
1. Preheat the oven to 425°F and prepare four (4-ounce) ramekins with parchment paper circles on the bottom. Grease the ramekins with a small amount of ghee and dust with the cacao powder to help prevent the cake from sticking.
2. Using a double boiler, melt the chocolate chips in the ghee, then whisk and remove from heat.
3. To prepare the cake, combine a whole egg, an egg yolk, coconut sugar, vanilla extract, and salt in a bowl. Whisk until smooth for about 2 minutes until the sugar has dissolved.
4. Add the almond flour and melted chocolate into the batter. Fold with a spatula until no lumps remain.
5. Divide the batter between the ramekins. Place one square of chocolate in each ramekin and push it down to the center of the batter.
6. Transfer the ramekins to the oven and bake for 6-7 minutes. Cakes are ready when the edges are set and the center is no longer runny, but still soft. Remove from the oven and allow them to rest for one minute before running a knife around the edges to loosen them. This is important so they don’t fall apart when flipping. Alternatively, you can enjoy straight out of the ramekin.
7. Place a plate upside down on top of each ramekin, then flip the cakes over to release them from the forms. Peel off any attached parchment paper.
8. To serve, top with ice cream (if using) and a sprinkle of crushed dried raspberries. Enjoy while warm!
Nutritional analysis per serving (not including ice cream): Calories: 440, Total Fat: 33g, Saturated Fat: 19g, Cholesterol: 124mg, Sodium: 184mg, Carbohydrates: 28g, Fiber: 6g, Sugars: 12g, Protein: 8g, Net Carbs: 22g