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Dark Chocolate Lava Cakes With A Kick! (Gluten-Free)

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Decadent, hot and velvety creamy inside, this dessert is to die for!
It took me several days to get this recipe right! It is quite difficult to achieve the right consistency, when you make this kind of dessert without flour or caster sugar. However, the result it is simply superb!!

Yes, these wonderful lava cakes are gluten and refined sugar free (I added a little icing sugar on top, in order to take better pictures, but you don’t have to)… No one will know they are secretly healthy!

…But be careful, because the chocolate-chilli combination can be very addictive!

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Dark chocolate lava cakes with a kick (gluten and refined sugar free)

Cooking time: 18-19 minutes

Preparation time: 25 minutes

Ingredients

for 4 small cakes (4 servings)

80 g dark chocolate (70% cocoa solids)

40 g almonds (with skin)

2 medium eggs, plus 1 yolk

1 pinch of salt

10 g unsweetened cocoa powder (plus a little more to dust the cake moulds)

80 g butter

100 g acacia honey (or the honey of your choice)

2 small dried chilli peppers (or a pinch of chilli powder)

icing sugar to decorate (optional, don’t use it if you don’t want refined sugar in the cakes)

4 small disposable aluminium cake moulds

Method.

1. Melt the chocolate in a bain-marie. When the chocolate is completely melted, add the butter, let it melt and mix well; then remove from the heat.

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2. Lightly toast the almonds in the oven at 170° C / 338° F (just for a few minutes). Let cool, then, using a food processor, grind the almonds with the cocoa powder and the dried chillies.

3. Separately, beat the eggs with honey with an electric beater, until the mixture is soft and fluffy.

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4. Incorporate the melted chocolate and butter with egg mixture. Beat for a few more minutes, then add the cocoa with the ground almonds and chillies.

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5. Grease 4 small cake moulds with butter, then dust with a little cocoa powder.

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6. Bake at 160 ° C/ 320° F for 18-19 minutes.

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7. Garnish with icing sugar (optional) and serve hot.

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Note. The cakes should be cooked on the outside and slightly soft in the centre, make sure you don’t overcook them…One more minute can make a huge difference!

Tortini con cuore fondente al peperoncino (senza glutine)

80 g di cioccolato fondente al 70 %

40 g di mandorle (con la buccia)

2 uova medie, più un tuorlo

1 pizzico di sale

10 g di cacao amaro

80 g di burro

100 g di miele di acacia (oppure il miele che preferite)

due peperoncini secchi (oppure un po’ di peperoncino in polvere)

zucchero a velo per decorare (facoltativo, non usatelo se non volete lo zucchero nella ricetta)

4 stampini di alluminio (usa e getta)

Preparazione.

1. Fate sciogliere il cioccolato a bagnomaria. Quando il cioccolato sarà completamente sciolto, aggiungete il burro e mescolate bene.

2. Tostate leggermente le mandorle nel forno caldo per qualche minuti. Lasciate raffreddare, poi tritate molto finemente insieme al cacao e i peperoncini con un tritatutto (fate qualche pausa per non riscaldare troppo le lame).

3. A parte, sbattete le uova con il miele, fino ad ottenere un composto soffice e spumoso.

4.  Incorporate il burro e il cioccolato sciolto alle uova. Sbattete ancora per qualche minuto, poi aggiungete il cacao con la farina di mandorle e il peperoncino. Mescolate bene.

5. Imburrate gli stampini in alluminio e ricoprite con una spolverata di cacao amaro.

6. Infornate a 160° C per 18-19 minuti (non di più perché i tortini rischiano di solidificarsi troppo, mentre al centro devono restare cremosi).

7. Decorate con zucchero a velo (facoltativo) e servite i tortini caldi.

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36 thoughts on “Dark Chocolate Lava Cakes With A Kick! (Gluten-Free)

  1. Funny enough I wasn’t very active on my blog lately also testing a recipe .. and when I see yours I TOTALLY understand how difficult it can be to find the right amount of ingredients and cooking time to make sure your cake is cooked enough but still nice and fondant inside. Yours looks delightful ! I am very curious about the chilli, I have heard it goes well with the chocolate… well, I guess I will have to try it ! Thanks🙂

    1. It does take time to get things right sometimes🙂 …I had also some problems with the cake moulds, because they were sticking to the cakes…I solved the problem by getting some new disposable cake moulds and manage to get the cakes out perfectly! :-)))

    1. I promise, this is one of the best lava cakes! They are a little more delicate than the flour ones, so eat them directly from the little cake moulds, it’s easier🙂 Otherwise they’ll break easily. Enjoy!🙂

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