Decadent Gluten Free Molten Chocolate Cakes - Goodness Me!

Decadent Gluten Free Molten Chocolate Cakes

March 23, 2016 1 min read 2 Comments

Decadent Gluten Free Molten Chocolate Cakes

If you're looking for a decadent, out-of-this-world dessert to make for Valentine's Day (or any day, for that matter), you have to try these mouth-watering Molten Chocolate Cakes. These are the absolute best chocolate dessert you'll make, and you won't believe how easy it is. Using dark chocolate chips means that they have less sugar and more cocoa--which is a huge plus! Or, try Enjoy Life Chocolate Chips, which are dairy and gluten free. The use of butter adds your healthy fats, and fair trade cocoa powder adds a rich, chocolatey flavour.  

These cakes become a delicious combination of a baked outside with an ooey-gooey center. Perfect for sharing or surprising that special someone in your life!  

Decadent Molten Chocolate Cakes  

1 1/2 cups 71% dark organic chocolate chips
1/3 cup butter
1/4 cup fair trade cocoa powder
4 egg whites
1/4 cup sucanat  

Preheat the oven to 350°F. Butter 8 muffin cups or ramekins. Melt butter and chocolate together in the top of a double boiler, stirring until smooth. Remove from heat and stir in the cocoa powder. Beat the egg whites until stiff and add in sucanat. Fold this mixture into the chocolate mixture. Fill ramekins or muffin cups 2/3 full. Bake about 10 minutes (until top is cracked and cake is still runny in the middle). Serve warm with whipped cream and berries.

Katie Mitton
Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts


2 Responses

Terri
Terri

March 01, 2016

Can I substitute stevia in this recipe to make it diabetic friendly?

Katie Mitton
Katie Mitton

March 01, 2016

Hi Terri, I think you would be fine to substitute stevia in for this recipe! It might have a bit of a different taste, but if you are accustomed to using stevia, I would say go for it :).

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