Olive Oil Lava Cakes
Just a like a normal lava cake, but instead of butter we’re using olive oil! This makes for a silkier, more luxurious batter and maybe you can trick yourself into thinking it’s healthy? Meh, who cares. See how it’s made here.
Serves 2, Total Time: 25 min.
Ingredients
3 oz. dark chocolate bar, chopped (60% or higher)
4 tablespoons olive oil
1/2 teaspoon vanilla extract
1/2 teaspoon espresso powder or instant coffee
1/8 teaspoon sea salt
4 tablespoons brown sugar
1 tablespoon + 1 teaspoon flour
2 eggs
powdered sugar for dusting
Make it!
Pre-heat oven to 425°F. Grease two ramekins and set aside.
Create a double boiler by filling a medium sauce pot with two inches of water and bring to a boil. Put chopped chocolate in a heat proof bowl (metal or glass) and place on top of the steaming pot. Lower the temperature to medium and stir until chocolate is fully melted. This sounds difficult, but it’s much more simple when you put it into action, and there’s no risk of burning your chocolate!
Remove chocolate from heat and add olive oil. Stir until combined with each new addition: vanilla extract, espresso powder, sea salt, brown sugar, flour and eggs.
Divide batter amongst ramekins, filling 3/4 of the way to the top. Bake for 9 to 12 minutes, checking at 9 minutes. If the sides are cake-y and the center jiggles, it’s ready! * When in doubt, pull it out early, you can always put it back in. There’s nothing worse than an overcooked lava cake!
Dust with powdered sugar and enjoy!
