flourless molten chocolate cake

Posted by on Feb 8, 2013 in desserts, featured | 0 comments



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!


flourless molten chocolate cake
Recipe type: dessert
Serves: 4
  • 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
  1. Preheat the oven to 350 degrees. I used my toaster oven.
  2. Combine the steamed sweet potato, eggs, cacao, honey, and vanilla in a blender.
  3. Melt the chocolate chips and coconut oil together over low heat, or microwave until melted.
  4. Add the melted chocolate mixture to the blender, and blend until smooth and creamy.
  5. Divide evenly into 4 ramekins.
  6. Bake for 15 - 18 minutes. Do not overbake!
  7. Garnish with orange zest before serving.


Be Sociable, Share!
  • Tweet

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: