Rich, gooey and indulgent, this gluten-free chocolate lava cake is loaded with protein and fibre. Ready in under 15 minutes, this speedy bake reveals a molten centre beneath a fluffy, chocolatey shell
Ingredients
- 1 ripe avocado
- 60g Almond Flour
- 60g Cacoa Powder
- 60g Coconut Sugar
- 1 egg
- 5ml vanilla extract
- 5g baking powder
- 2 pieces Tony's Chocolonely Dark Chocolate
| Per | 100g | Serving (198g) |
|---|---|---|
| Energy (Kj) | 1283 kJ | 2544 kJ |
| Energy (kcal) | 309 kcal | 612 kcal |
| Fat | 20g | 40g |
| of which saturates | 5.2g | 10g |
| Carbohydrates | 18g | 36g |
| of which sugars | 15g | 30g |
| Fibre | 7.6g | 15g |
| Protein | 9.6g | 19g |
| Salt | 0.52g | 1g |
Step 1
Preheat the oven to 180°C (fan) and lightly grease two small ramekins.
Step 2
In a blender or food processor, combine the avocado, almond flour, cocoa powder, coconut sugar, egg, vanilla extract, salt and baking powder. Blend until smooth and creamy.
Step 3
Divide the batter evenly between the prepared ramekins and smooth the tops.
Step 4
Press one piece of dark chocolate into the centre of each ramekin, pushing it down so it’s fully submerged.
Step 5
Bake for 12–14 minutes, until the edges are set but the centre remains soft and molten.
Step 6
Allow to cool for two to three minutes, then serve warm for the full gooey lava effect.
