Chocolate Raspberry Lava Cakes
Makes four 1 cupcakes
Ingredients:
4 1 cup custard dishes
Cake:
3/4 cup quinoa flour (or all-purpose gluten-free flour)
2 Tbsp cacao powder or unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
2 Tbsp almond butter
1 tsp pure vanilla extract
1/2 cup filtered water
1 Tbsp apple cider vinegar
Filling:
1/2 cup fruit-sweetened raspberry jam
1/4 cup dark chocolate chips or chunks
Chocolate fudge sauce:
2 Tbsp almond butter
2 Tbsp maple syrup
2 Tbsp cacao powder
pinch sea salt
filtered water as needed
Directions:
Adjust the oven rack to the centre position and preheat it to 375F.
Drizzle four one-cup ramakins or custard dishes with coconut oil.
In a sizable basin, thoroughly mix flour, baking soda, baking powder, and sea salt.
In a blender, combine the dates, water that was set aside, almond butter, water, and vanilla extract. Blend until smooth, and then stir the blended ingredients thoroughly into the flour mixture. Add the cider vinegar and whisk until bubbles appear.
Pour half of the cake batter into each of the prepared dishes, covering them halfway. Top each with a handful of chocolate chips and place two tablespoons of the jam mixture in the centre of each. Over it, scatter some more chocolate chips.
After spreading the leftover batter over each, transfer them to a sheet and bake them.
Bake for 15 to 18 minutes, or until cakes are set but not overdone. Take it out of the oven and give it ten minutes or so to cool.
In the meantime, combine the ingredients for the fudge sauce and whisk until smooth. If the mixture is too thick, add a little filtered water (I used approximately 2 Tbsp); the sauce should be pourable but not runny.
After the cakes have sat for ten minutes, remove the mould, cover with the chocolate sauce, and serve warm.
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