Quick Molten Chocolate Cakes

I’ve made these quick molten chocolate  cakes several times now – they are so easy. The cakes are gluten, grain and dairy free.

Here is a quick recipe.

Serve them with the coconut ice cream from the cookbook, some strawberry coulis or a dollop of cream (or all 3)!

Quick Molten Chocolate Cakes

• 2 cups nuts (macadamia and/or almonds – I like to use all macadamias if I have them) – if you don’t have a Thermomix use nut meal
  
• 2 eggs
• 1/3 cup coconut oil
• 1.5 tsp baking powder
• 100g  chocolate (use dairy free dark for a dairy free), I usually use 70% (plus an extra piece per muffin)
• 2 Tbsp cacao powder
• 1 tsp vanilla

1. Preheat oven to 160C. Prepare 6 muffin tins.
2. Blitz the nuts in the Thermomix until they turn into nut meal (you can leave a few chunks for texture) Sp9/3-4 sec.
3. Add remaining ingredients and mix to combine (sp 5/10-15 sec)
4. Pour the batter into the muffin tins.
5. Poke the extra piece of chocolate into the middle of each muffin.
6. Bake for about 15 mins – don’t over cook if you want the ‘molten’ effect!
7. Stand for a few mins before turning out.  Serve immediately or you can reheat them when you want to eat them!

If you don’t have a thermomix, just beat all the ingredients together (you’ll have to use nut meal or process the nuts in the blender or food processor) until well combined then pick up at step 4 above!

Enjoy. Serves 6

These are easily made ahead of  time and frozen – just reheat and serve.