Decadent Chocolate Lava Cake Recipe with Coconut and Almond

Ingredients

• 1.5 ounces dark chocolate, chopped
• 1.5 ounces milk chocolate, chopped
• 1 ounce almond paste, cut into small cubes
• 2 tablespoons butter, cut into small cubes
• 2 tablespoons white sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 1 tablespoon all-purpose flour
• 4 teaspoons coconut flakes
• 1 teaspoon powdered sugar, or to taste

Instructions

1. Preheat your oven to 450°F (230°C). Generously grease and flour two 4-ounce ramekins, ensuring to remove any excess flour.
2. Combine dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave in short 20-second bursts, stirring in between, until the butter is melted and the mixture is hot (approximately 1 to 1 1/2 minutes). Let stand for 1 minute to allow the chocolate to continue melting. Whisk until smooth, with a slightly grainy texture from the almond paste.
3. In a separate small bowl, combine sugar, egg, and egg yolk. Beat with an electric mixer until the mixture is light yellow in color and has significantly increased in volume (doubled or tripled). Gently fold the cooled melted chocolate mixture into the egg mixture until thoroughly combined. Stir in flour. Evenly distribute the batter between the prepared ramekins, then sprinkle with coconut flakes.
4. Bake in the preheated oven until the edges of the cakes are firm and the centers remain soft, about 7 to 8 minutes. Let cool for 1 minute, then carefully invert each ramekin onto a dessert plate. Dust with powdered sugar and serve immediately for the best molten lava effect.

Nutrition

• Calories: 532 kcal
• Fat Content: 34 g
• Fiber Content: 3 g
• Sugar Content: 38 g
• Sodium Content: 141 mg
• Protein Content: 8 g
• Cholesterol Content: 221 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g