Molten chocolate cake? Pot o’ chocolate? Taste of creamy chocolate heaven? Not sure what to call this rich and delicious recipe. All I know is that it is GOOD! Valentine’s Day is next week – the chocolate holiday if one can claim to be. And molten chocolate cake has always been one of Rob’s and my favorites. In my gluten loving years, I can remember ordering little ramekin cakes from Williams Sonoma, and boy were they delicious. This flourless, somewhat healthy (dare I say!), version surprisingly gives the real thing some good competition!
I made this pot o’ chocolate with sweet potatoes! You know those are one of my favorite foods, right? Who says they can’t replace flour in a dessert recipe…you won’t even miss the grains, and as a trade off you get to check off another vegetable on your list of 9 to eat a day. And sweet potatoes meet your daily need for vitamin C and beta carotene – good for the immune system, good for the skin, really good for the whole body.
And, let’s bring up cacao! Really dark and rich chocolate – like the 70% cacao and greater type – is a superfood according to David Wolfe. Cacao is not only energizing but also is packed full of antioxidants to keep your body healthy. Plus (can it get any better?), it’s a mood enhancer, PMS reliever, endorphin boosting burst of yumminess that I could eat every day…no with every meal!
Try this indulgent flourless molten chocolate cake with your favorite Valentine on Thursday!
- 2 small to medium sweet potatoes, steamed
- 2 eggs
- 2 tablespoons raw cacao
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ cup dark chocolate chips (at least 70% cacao)
- ¼ cup organic raw coconut oil
- optional: orange zest for garnishing
- Preheat the oven to 350 degrees. I used my toaster oven.
- Combine the steamed sweet potato, eggs, cacao, honey, and vanilla in a blender.
- Melt the chocolate chips and coconut oil together over low heat, or microwave until melted.
- Add the melted chocolate mixture to the blender, and blend until smooth and creamy.
- Divide evenly into 4 ramekins.
- Bake for 15 – 18 minutes. Do not overbake!
- Garnish with orange zest before serving.