Dairy Free Chocolate Lava Cake (To Die For!)

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chocolatemoltencake214 1/2 years ago my darling husband proposed to me over a decadent chocolate soufflé at a local French restaurant.  For our annivesary yesterday I intended to try my hand at the classic dessert for the first time!  However, as I researched recipes and considered my options, I worried that converting a classic souffle to dairy free would leave me wanting.  We aren’t always dairy free, but for special desserts, we don’t want to leave out our youngest son, who has multiple food allergies.

So, I found this mouth watering recipe from Paula Deen, and converted it a bit.  Even though I’m no professional chef, I would venture to say that my recipe was amazing. My kids loved, I loved it, and my husband loved it.  Each individual serving is rich, smooth and satisfying.  Though we about polished off our own servings, we could have easily shared one!

Now, I know this isn’t 100% in-line with our new real food way of eating — I didn’t quite have the nerve to substitute honey for the powdered sugar, but otherwise the recipe is real! I have substituted honey in other sweet desserts with no difference, and as soon as we use up what little powdered sugar we have left in the house, I will only use honey.  I would guess that this would have been just as delicious, so now that I think about it, I’m not sure why I didn’t try!

My modified recipe, with my changes highlighted in red. 

INGREDIENTS:
4 (1-ounce) squares unsweetened chocolate
4 (1-ounce) squares semisweet chocolate
10 tablespoons coconut oil
1/2 cup  whole wheat flour (I use King Arthur’s White Whole Wheat)
1 1/2 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
1 teaspoon orange extract

DIRECTIONS:
Preheat oven to 425 degrees F.Grease 6 small ramekins with olive oil spray and dust with cocoa.  Melt the chocolates and butter in the microwave. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange extract. Divide the batter evenly among the ramekins. Place on a cookie sheet in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates. Dust with powdered sugar.
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