How to Make Espresso-Almond Flour Lava Cakes
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Preheat oven to 400°F (205°C). Grease 2 large ramekins.
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Melt chocolate and butter together in a double boiler until smooth.
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Whisk eggs, erythritol, vanilla, espresso powder, and salt, then stir in almond flour.
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Gradually mix in melted chocolate-butter mixture until fully combined.
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Divide batter between ramekins. Bake 11-12 minutes until edges are set but center is soft.
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Cool 2 minutes, invert onto plates, and serve warm.
Pro Tips for Perfect Espresso-Almond Flour Lava Cakes
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of 85% dark chocolate, chopped, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Espresso-Almond Flour Lava Cakes?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Espresso-Almond Flour Lava Cakes?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for 85% dark chocolate, chopped?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts, eggs, dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.