My dearest friends, this recipe comes straight from my heart to you for this coming Valentine’s Day!  I hope that you have wonderful plans to celebrate and have fun with friends, family, or your significant other. Our Valentine’s Day plan is to stay in and make a delicious meal.  We ordered a special treat from Wellness Meats – duck breasts.  I will likely make a simple salad with my honey mustard dressing and some roasted sweet potatoes to go alongside the duck.  I am quite excited about this meal. BUT I’ll be honest – I am MORE excited about this dessert! This dessert is magical.  The first bite made me go “mmmmmm!” My hubby told me that it was the best Paleo dessert that he had ever had, and believe you me I have made tons of Paleo desserts! I love that this dessert allows you to make just enough for two.  Of course, you may need dessert for more than one Valentine–I have you covered there too! Check out my recipe for Valentine’s Day Sugar Cookies or my recipe for Chocolate Chip Brownies.  Both will supply you with enough dessert for a crowd. Well back to these Molten Lava Cakes – no matter who you share this with, I hope that you enjoy it as much as we do!

Molten Lava Cakes for Two

Ingredients:

• 1/4 cup Semi-Sweet Chocolate Chips (I love Enjoy Life brand!)
• 1 tbsp palm shortening, butter, or ghee
• 1 tbsp honey
• 2 tbsp lite coconut milk or heavy cream
• 1/4 tsp vanilla
• 1 egg
• 1 tbsp cocoa or cacao powder
• 1 tbsp arrowroot powder (sub tapioca starch or corn starch for those that are only gluten-free)
• 1/8 tsp baking soda
• 1/8 tsp sea salt

Tools:

• 2 3.5 ounce souffle dishes/ramekins
• 1 8×8 or 13×9 baking dish
• double boiler (homemade version here)

Directions:

1. Preheat your oven to 350 degrees.  Prep the ramekins by greasing them with your cooking fat.
2. Over a double boiler, add the chocolate chips, palm shortening/ghee/butter, honey, vanilla, and coconut milk.  Allow the chocolate and fat to melt, whisk occasionally until you have a nice smooth batter and remove from the heat immediately. The batter should be a bit warm – if it is hot allow it to cool before proceeding.
3. Whisk in the egg until smooth.  Add the remaining dry ingredients.  Whisk until smooth (there may be a few air bubbles in the batter, but that’s okay).
4. Evenly divide the batter between the two ramekins.  Place the ramekins inside the baking dish.  (We are creating a steam bath!) Carefully pour in the baking dish enough water to create a 1 inch deep pool of water around the ramekins.
5. Carefully place the dish in the preheated oven.  Bake for 20-22 minutes – until the cakes have risen and have a nice rounded top (in my oven 20 min was quite gooey, while 21 minutes was perfect). The sides should be bouncy and the center soft to touch (and jiggly). Avoid opening the oven for at least 14-15 minutes to check on the cakes.
6. Carefully remove from the oven, and then carefully remove the ramekins from the steam bath.  Place the ramekins on plates and serve!

Enjoy 🙂

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