mini molten chocolate cakes / by Lindsey | Dolly and Oatmeal

normally i'm not into the idea of baking with something that a stranger used however many years ago, but these molds were too cute to pass up.   and when i saw bittman's recipe for chocolate cake using mini molds, and realized that i could adapt it and use gluten free and dairy free ingredients, i knew it was meant to be!  turns out it was.  the adapted recipe worked perfectly and was super delicious without being too rich.  i swapped the butter for coconut oil, the white sugar for coconut palm sugar, and the white flour for oat flour.  if you're vegan i'm not sure how flaxseed meal would work in place of the eggs, but i would love to know if anyone does try it!  however, if you want the original recipe you can find it here.  either way, this is an awesome recipe!  


mini chocolate molten cake

adapted from Mark Bittman New York Times Magazine - May 5, 2013

| makes 4 small cakes

1/2 cup coconut oil, plus more to oil the molds

4 ounces 70% dark chocolate, coarsely chopped 

4 large eggs, room temperature

1/2 cup coconut palm sugar

2 1/2 teaspoons oat flour

plus flour to dust the molds.  i used coconut flour, but you can use any flour you like



re heat oven to 450Β°

oil and lightly flour your 4 ounce molds (you can use 4 ounce ramekins s well).  tap out the excess flour. and place the molds on a small baking sheet

place the chocolate in a microwave safe bowl and melt the chocolate in 20 second increments until the chocolate is melted and smooth.  add the coconut oil, stir until melted

in a medium bowl, beat 2 of the eggs with 2 of the yolks (dispose of 2 of the egg whites) and add the sugar.  using a whisk, beat the eggs and  sugar together for a minute - mixture will be frothy.  add the egg mixture plus the 2 1/2 teaspoons of flour, to the melted chocolate and coconut oil.  beat until combined

divide the batter among the molds. bake for 8 - 10 minutes, the cakes will puffed up a bit.  let them sit for a few minutes before you invert them onto a plate.  let the upside down mold sit on the plate for about 10 minutes before you lift it off.  

serve immediately and enjoy!