Decadent Skinny Chocolate Lava Cakes
Indulge in these Decadent Skinny Chocolate Lava Cakes that deliver rich flavor without the guilt! Perfect for a romantic dinner or a special celebration, these molten chocolate cakes are made with wholesome ingredients like dark chocolate and pumpkin puree, creating a gooey center that melts in your mouth. This recipe is easy to follow and offers a healthier twist to traditional lava cakes, making it a delightful choice for dessert lovers seeking a lower-calorie option. Whip up this irresistible dessert and impress your family and friends with a treat that’s both delicious and nutritious!
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Dark chocolate chips
1 cup (Melted)
Eggs
2 (Beaten)
Vegan butter
4 tablespoons (Melted)
Pumpkin puree
2 tablespoons (None)
Stevia
6 teaspoons (None)
Oat flour
1/4 cup (None)
Instructions
1
1. Preheat your oven to 400°F (200°C).
2
2. Grease four ramekins or custard dishes with cooking spray or your preferred method.
3
3. In a double boiler, combine the vegan butter and dark chocolate chips. Melt over low heat, stirring frequently until smooth and well blended. Remove from heat.
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4. Stir in the stevia until fully integrated into the chocolate mixture.
5
5. In a separate bowl, beat the eggs until frothy.
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6. To temper the eggs, slowly add a small amount of the warm chocolate mixture, whisking constantly.
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7. Gradually mix in the remaining chocolate mixture followed by the pumpkin puree, mixing well after each addition.
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8. Sift in the oat flour and fold gently until the batter is completely smooth and homogenous.
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9. Divide the batter evenly among the prepared ramekins.
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10. Place the ramekins on a baking sheet and transfer to the preheated oven.
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11. Bake for 10 minutes or until edges are set but the center remains soft.
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12. Remove from the oven and let cool for 2 minutes before carefully inverting each ramekin onto a serving plate.
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13. Allow the cakes to sit for another 2 minutes to finish setting before lifting the ramekins off.
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14. Top with your choice of fresh fruit, nuts, or a drizzle of vegan chocolate sauce, and serve immediately for the best molten experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Skinny Chocolate Lava Cakes?
They are a healthier version of traditional molten chocolate cakes made with ingredients like pumpkin puree and stevia to reduce calories while maintaining a rich flavor.
Is this recipe vegan?
While it uses vegan butter and dark chocolate chips, the recipe contains eggs, making it vegetarian but not strictly vegan unless an egg substitute is used.
How many servings does this recipe provide?
This recipe is designed to make 4 individual lava cake servings.
What makes these lava cakes "skinny"?
The recipe uses pumpkin puree to reduce fat and stevia as a sugar substitute, resulting in fewer calories than standard lava cakes.
Can I use regular butter instead of vegan butter?
Yes, you can substitute vegan butter with regular unsalted butter if you do not have dietary restrictions.
What type of chocolate is recommended?
Dark chocolate chips are recommended for the richest flavor and higher antioxidant content.
Can I substitute the pumpkin puree?
Yes, unsweetened applesauce or mashed sweet potato can often be used as a substitute for pumpkin puree in baking.
Is there a substitute for stevia?
You can use other sweeteners like monk fruit, erythritol, or regular sugar, though the calorie count will change.
Are these lava cakes gluten-free?
Yes, the recipe uses oat flour, which is naturally gluten-free; just ensure your oat flour is certified gluten-free if necessary.
What oven temperature is required?
The cakes should be baked in a preheated oven at 400°F (200°C).
How long should I bake the lava cakes?
Bake them for approximately 10 minutes or until the edges are set but the center remains soft.
How do I know when the cakes are done?
The edges of the cake should look firm and baked, while the very center should still appear slightly soft or jiggly.
Why do I need to temper the eggs?
Tempering prevents the eggs from scrambling when they come into contact with the warm melted chocolate mixture.
How do I temper the eggs for this recipe?
Slowly whisk a small amount of the warm chocolate mixture into the beaten eggs before adding the rest of the chocolate.
Can I prepare the batter in advance?
Yes, you can divide the batter into ramekins and refrigerate them, then bake them fresh when you are ready to serve.
What size ramekins should I use?
Standard 6-ounce ramekins or custard dishes work best for this recipe.
How do I prevent the cakes from sticking?
Grease the ramekins thoroughly with cooking spray or a small amount of oil before adding the batter.
Can I make these in a muffin tin?
Yes, but you will need to reduce the baking time to about 8-9 minutes and watch them closely.
What is the best way to serve lava cakes?
Serve them immediately while warm, optionally topped with fresh fruit, nuts, or a drizzle of chocolate sauce.
How do I invert the cakes onto a plate?
Place a small plate over the top of the ramekin and quickly flip it over, then gently lift the ramekin off the cake.
Can I reheat leftover lava cakes?
Yes, reheat them in the microwave for 15-20 seconds, though the center may not be as molten as when fresh.
How should I store leftovers?
Store any leftover cakes in an airtight container in the refrigerator for up to 2-3 days.
Why didn't my cake have a molten center?
If the center is solid, the cakes were likely overbaked; try reducing the baking time by a minute next time.
Why did my cake fall apart when inverting?
This usually happens if the cake is underbaked or wasn't allowed to rest for the recommended 2 minutes before inverting.
Can I use all-purpose flour instead of oat flour?
Yes, all-purpose flour can be substituted in the same quantity, though the nutritional profile will change.
Does the cake taste like pumpkin?
No, the pumpkin puree is used for texture and moisture; the strong flavor of the dark chocolate masks the pumpkin.
Are these cakes suitable for a low-carb diet?
They are lower in carbs than traditional lava cakes due to the use of stevia and oat flour, but not strictly keto.
Can I use milk chocolate instead of dark?
Yes, but the cakes will be sweeter and the recipe will no longer be considered "skinny" or low-sugar.
Should I sift the oat flour?
Yes, sifting ensures there are no lumps and results in a smoother, more decadent cake texture.
Is this recipe suitable for diabetics?
Because it uses stevia and dark chocolate, it is more diabetic-friendly than traditional versions, but individual dietary needs vary.