Chocolate Java Lava Cakes
Ingredients
- 1.2 ounces oat flour (about 1/3 cup)
- 2 tablespoons potato starch ⓘ
- 1/4 teaspoon xanthan gum ⓘ
- 3/4 cup bittersweet chocolate chips (about 4 ounces) ⓘ
- 1/4 cup canola oil ⓘ
- 1/2 cup powdered sugar ⓘ
- 1/2 teaspoon instant coffee granules
- 2 large eggs ⓘ
- 2 large egg whites ⓘ
- Cooking spray
- 1 tablespoon powdered sugar ⓘ
Instructions
- Preheat oven to 425°.
- Weigh or lightly spoon oat flour into a dry measuring cup; level with a knife. Combine oat flour, potato starch, and xanthan gum in a small bowl; stir with a whisk.
- Place chocolate chips and oil in a medium microwave-safe bowl; microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Stir in 1/2 cup powdered sugar and coffee granules. Add eggs and egg whites; stir with a whisk until blended. Add flour mixture; stir until just blended.
- Spoon batter into 6 (6-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a baking sheet. Bake at 425° for 10 minutes or until edges are puffed and set but center is soft. Cool 2 minutes in ramekins; remove from ramekins and place onto serving plates. Sprinkle with 1 tablespoon powdered sugar, and top with raspberries.
Nutrition & Diet Analysis (per serving)
896
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).