You will be doing the happy dance after eating this luscious and sinfully delicious molten chocolate cake (also known as chocolate lava cake). Moreover, it is grain-free, dairy-free, gluten-free, and paleo.
When I first made this recipe for molten chocolate cake, I couldn't believe how indulgent and delicious it turned out. It's a healthier twist on the classic recipe, using honey instead of processed sugar and dairy-free chocolate of the highest quality. I also replace the butter with organic palm shortening to keep it completely dairy-free. Although I usually eat grass-fed Kerry Gold butter, I was curious to see how the recipe would turn out without it.
It was a bit of an experiment, but I'm happy to say that the molten chocolate cakes are just as delicious with palm shortening as they are with butter. Organic palm shortening is a great alternative to butter for people who are sensitive to dairy. It is trans-fat-free, not hydrogenated, and is made from virgin palm oil. What's more, it is neutral in flavor, has a high melting point which makes it perfect for frying, and is extremely shelf-stable.
I've been using the same tub of palm shortening for a long time, so it's worth investing in good-quality palm shortening. It works perfectly for this recipe, but if you prefer butter, you can use that instead. Now, what makes this recipe gluten-free and grain-free? Cassava flour! This amazing flour makes for a firm outer layer and a gooey, scrumptious center. To top it off, I like to add a quick and easy coconut whipped cream, but it can be tricky to get the right consistency.
I usually chill two cans of coconut milk just to be sure. I've tried many brands, but one seems to work the best for me. Finally, I sprinkle some chopped pistachios on top for an extra crunch. The result? A delectable molten chocolate cake that's dairy-free, gluten-free, grain-free, paleo-friendly, and maybe even your new favorite dessert! I recommend serving the molten chocolate cakes immediately after baking to enjoy them at their best.
However, you can store any leftover cakes in the refrigerator for up to 2 days. Simply cover them tightly with plastic wrap or transfer them to an airtight container.
How to Refrigerate Molten Chocolate Cake:
If you won't be serving your molten chocolate cake straight away, you might need to preserve it in the refrigerator after baking. To do this, allow the cake to cool fully before securely wrapping it in plastic wrap or putting it in an airtight container. The cake may be kept in the refrigerator for three days. When you're ready to serve it, take it out of the fridge and let it warm up at room temperature.
How to Freeze Molten Chocolate Cake:
You may quickly freeze your molten chocolate cake if you wish to store it for later. Wrap the cake carefully in plastic wrap and then aluminum foil when it has totally cooled to avoid freezer burn. Up to three months of freezing is possible for the cake. When you're ready to serve it, take it out of the freezer and defrost it in the fridge over night.
How to Reheat Molten Chocolate Cake (If Required):
Set your oven to 350°F (175°C) before reheating your molten chocolate cake. Place the cake on a baking sheet after removing the plastic wrap and aluminum foil. After the middle of the cake is warm and gooey once more, bake it for 8 to 10 minutes. Avoid overbaking it because this will result in the middle being fully cooked and losing its molten character.
Conclusion
Those who avoid gluten, grains, and dairy can also enjoy the delectable and indulgent treat known as molten chocolate cake. This recipe offers a healthy alternative to typical molten chocolate cake without compromising taste by using organic palm shortening and cassava flour. You may consume this dessert whenever you like by following the aforementioned instructions for freezing, refrigerating, and reheating.
FAQs
Can ordinary flour be substituted with cassava flour?
No, the texture of this dish depends heavily on the cassava flour. It's a gluten-free, grain-free flour that keeps the cake's outside solid and interior mushy.
Is it possible to substitute conventional butter with palm shortening?
If you are not allergic to dairy, you may substitute ordinary butter for the palm shortening in this recipe.
What alternative exists to coconut whipped cream?
You may try using whipped cream, whipped coconut cream, or a dairy-free whipped topping if you don't have access to coconut whipped cream.
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