Some of you have requested for recipes with no-oven so here’s one that is so easy to do if you love chocolates. Steaming these lava chocolate cakes just for 10 to 12 mins produces such a soft and moist texture while maintaining the warm molten chocolate inside. Serving with these tea cups makes such a lovely presentation. I used smaller (120 ml) and bigger (180 ml) tea cups in the video but you can also use ramekins or any suitable molds. Of course, you will get more servings if you use smaller cups or molds.
If you’re wondering whether these cakes can be baked or microwaved, I have already tried it. Yes you can do both but you need to fill a lot less batter in the cups, maybe half way otherwise, they will spill over. For microwave, you probably need to cook it for 1 minute while baking may take about 15 mins at 320F or 160C. They key is to cook it until the sides are set but the inside is still molten. The best is still with the steaming method as I can fill the cups closer to the brim and it will rise firmly without spilling over. I do this intentionally as I love to see the cake rise way above the cups.
This recipe can be viewed and printed at this link ;
[ Total Servings = 7 x 120 ml cups ]
Per serving ;
Total Carb = 7.2 g
Dietary Fiber = 3.7 g
Net Carb = 3.5 g
Calories = 125
Total Fat = 10.6 g
Protein = 6.1 g
Coconut flour = 60 g / 1/2 cup ( Almond flour = 240 g / 2 cups )
Unsweetened cocoa powder = 40 g / 5 tbsp
Baking powder (single acting) = 16 g / 4 tsp
Salt = 4 g / 1 tsp
Any keto friendly powdered sweetener = 100 g / 1/2 cup (Note: I used self ground erythritol)
Eggs = 4 large (+ / – 60 g with shell)
Coconut oil = 120 ml / 1/2 cup
Vanilla extract = 2 tsp
Pea or Almond Milk = 240 ml or 1 cup
FOR MOLTEN CHOCOLATE
Unsweetened dark chocolate chips or squares = 50 g (I used Lindt 90% dark chocolate and just cut them up into smaller pieces)
If you prefer more molten chocolate, then just add more chocolate.
1 large pot
480 ml / 2 cups hot water
1. In a bowl, add the eggs and powdered sweetener. Whisk until fluffy or foamy. You can use a mixer too.
2. Add the coconut oil, vanilla extract, milk and whisk to combine.
3. Sieve the coconut flour, cocoa powder, baking powder and salt into the wet mixture. Whisk until smooth and thick. Switch to a spatula and mix well. The batter will thicken up further as it sits.
4. Use any suitable tea cups or ramekins and brush with coconut oil. If you wish to remove the cake from the cups nicely, then add a layer of sweetener after brushing with oil.
5. Spoon batter into the cups, top with chocolate chips or squares then cover with some batter.
6. Place filled cups into a large pot and add the hot water.
7. Cover the pot with a towel then cover with the lid of the pot. Fold back the towel and steam over medium heat for 10 to 12 mins.
8. Enjoy the cake immediately after steaming for that melt in the mouth deliciousness.
9. As an option, you can dust with some powdered sweetener on the top of the cake.
10. To reheat, just microwave for about 30 seconds.
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