Chocolate Java Lava Cakes

12 ingredients
4 steps

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
  • 1/2 cup fresh raspberries

Directions

  1. 1
    Preheat oven to 425°.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

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