I may have mentioned before that one of Mike’s favorite desserts is this molten chocolate cake. It’s so good it is sinful, and not the healthiest thing one could eat. So, we eat it only on special occasions. It’s become tradition that I make this cake every Valentine’s Day (or around there) for our special date night dessert. We both love it, and it’s rich enough that you don’t really need to have it more than once a season.
This year I thought I should try to improve upon the recipe, or at least make it dairy free so I could eat it too. After a few trials, I’ve hit upon a version that’s just as good as the original, with healthier ingredients, and no dairy. In fact, this might even be better than the original version! I’ll let you choose your own personal favorite. Either way you go, it’s a winning dessert.
This dessert is meant for sharing, so make it to enjoy with your special Valentine’s. It’s also incredibly quick to make, even on a weeknight. I made this while Mike was reheating leftovers for dinner; put it in the oven just as we sat down to eat dinner, and pulled it out in time for dessert to enjoy fresh and warm.
Note: This is meant to be eaten fresh out of the oven, so timing is key.
Dairy Free Molten Chocolate Cake
6 Medjool Dates, pitted
1/2 c. refined coconut oil
1/2 c. maple syrup
1/2 tsp. vanilla
1/4 c. packed brown sugar
6 Tbsp. all-purpose flour
1 c. raw cocoa power
scant 1/4 tsp. salt
1. Preheat oven to 375 F.
2. In blender or food processor, puree dates (make sure to remove pits!).
3. Melt coconut oil
4. Add coconut oil and maple syrup. Process until smooth.
5. Add eggs and vanilla. Give it a whir.
6. Add remaining ingredients: brown sugar, flour, cocoa powder, salt, and mix until combined.
7. Lightly oil ramekins.
8. Divide between 2 small ramekins or use 1 large ramkein
9. Bake 30 minutes. It should still be soft in the middle.
10. Let cool for 5-10 minutes.