dessert essentials: chocolate lava cake

How To Make dessert essentials: chocolate lava cake

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  1

  PREP/PREPARE
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  ESSENTIAL EQUIPMENT You will need an 8 – 9 inch (20 – 22cm) spring-form pan, or a pan with a removable bottom.
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  Gather your Ingredients (mise en place).
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  Place a rack in the middle position, and preheat the oven to 350f (175c).
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  Place a piece of parchment paper in the bottom of a spring-form pan, and lightly oil.
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  Add the maple syrup, coconut oil, and cacao powder to a saucepan over medium heat.
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  Bring to the boil, and then reduce to a simmer. Simmer for 1 – 2 minutes, then remove from the heat, and allow to cool for about 20 minutes.
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  Add the egg yolks and 3/4 cup of the coconut sugar to a bowl, and use an electric beater, or whisk, to combine until pale in color and frothy.
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  Chef’s Note: Unless you like a lot of exercise, use an electric beater.
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  Fold in the cacao/maple syrup mixture.
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  Fold in the almond flour.
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  The mixture should look like this...
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  Add the egg whites to the bowl of a stand mixer, fitted with a whisk attachment.
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  Beat on high speed until soft peaks begin to form.
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  Add the remaining coconut sugar, and beat to thoroughly combine.
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  Fold the egg white mixture into the batter.
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  Add to the spring-form pan.
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  Chef's Note: It is okay if you still have a few streaks in the batter. As a matter of fact, I think that it gives the cake a bit of character.
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  Place in the oven and cook for 25 minutes.
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  Remove from the oven, and allow to cool for 5 minutes.
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  PLATE/PRESENT
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  Sprinkle on a bit more cacao powder, cut, and serve while still nice and warm. Enjoy.
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  Keep the faith, and keep cooking.
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