Chocolate Espresso Lava Cakes
I make these with gluten-free flour and they taste amazing. Betcha can't eat just one!
Yield: 6 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 4 tablespoons | Coconut Oil |
| 1/3 cup | sugar |
| 8 ounces | semisweet chocolate chips |
| 1/3 cup | all-purpose flour (I use a Gluten Free flour mix) |
| 1 tablespoon | instant coffee granules (or espresso powder) |
| 1/4 teaspoon | course sea salt |
| 3 | large eggs |
| 1 teaspoon | vanilla extract |
| fresh raspberries for garnish (optional) |
Directions:
1. Preheat oven to 400°. Spray 6 cups of a standard muffin tin with cooking spray. Melt chocolate chips over low heat, stirring constantly. Don't over heat - stir until just melted. Set aside.
2. In a bowl, whisk flour, instant coffee granules, and salt. Cream coconut oil and sugar with a mixer. Add eggs, one at a time, beating after each addition. Add flour mixture and beat until combined. Beat in vanilla and melted chocolate.
3. Spoon batter into prepared cups. Bake 8-10 minutes, until tops are dry. Centers will still be moist. Let cool 10 minutes. Serve warm or cold. Top with fresh raspberries or strawberries, if desired.
Source: Revised from marthastewart.com
