Warm chocolate fudge cakes are individual ramekin desserts with a glossy, molten centre of baking cacao hidden inside a tender almond chocolate cake. Twenty minutes in the oven and they come out puffed and shining, ready to be eaten while still gooey. Eight little cakes of pure dinner-party drama.
SERVES 8
Ingredients
1½ cups almond flour
1 cup (240 ml) cacao powder
1 teaspoon (5 ml) baking powder
½ teaspoon baking soda
½ teaspoon salt
1¼ cups coconut milk
1½ cups palm sugar
¼ cup coconut oil
4 large eggs
1 teaspoon (5 ml) vanilla extract
2 ounces baking cacao, divided into 8 equal pieces
Coconut oil for greasing ramekins
Preparation
1.В В Adjust oven rack to middle position and preheat oven to 350°F (180°C). Grease and flour eight six-ounce ramekins and arrange on a rimmed baking sheet.
2.В В Whisk flour, cacao powder, baking powder, baking soda, and salt together in a bowl. In another large bowl, whisk coconut milk, palm sugar, oil, eggs, and vanilla together. Slowly whisk flour mixture into coconut milk mixture until combined.
3.В В Press batter into prepared ramekins, dividing equally. (Batter will be thick, like cookie dough.) Gently press a piece of cacao into the center of each ramekin to submerge. Bake until cakes rise and the tops turn glossy (about 20 minutes, rotating sheet halfway through baking); the center should be gooey when pierced with a skewer. Do not overbake. Serve warm.
Pro Tips
- Press a piece of baking cacao into the centre of each ramekin and submerge it — that hidden chunk is what creates the molten middle when it bakes.
- The batter is thick, like cookie dough, and that's correct. Press it into the ramekins rather than pouring and it will bake evenly around the centre.
- Grease and flour the ramekins well — almond cakes cling to ceramic, and the whole point is turning them out intact onto a plate.
- Serve warm, immediately. These cakes are all about that gooey moment, and they firm up as they sit.
Frequently Asked Questions
Can I make the batter ahead?
Yes — fill the ramekins and refrigerate up to a day ahead. Add two or three minutes to the bake time since they start cold.
What does 'baking cacao' mean here?
Unsweetened baking chocolate, chopped into eight pieces. It melts into the centre as the cake bakes — that's the fudge layer.
How do I know they're done?
The tops should be glossy and risen, about twenty minutes. A skewer should come out with gooey batter — that's the molten centre, not underdone cake.
Can I serve them with anything?
A spoon of coconut cream or a few berries alongside is plenty. The cakes are rich enough to stand alone.
Recipe Card
Ingredients
Method
- 1. В В Adjust oven rack to middle position and preheat oven to 350°F.
- Grease and flour eight six-ounce ramekins and arrange on a rimmed baking sheet. 2. В В Whisk flour, cacao powder, baking powder, baking soda, and salt together in a bowl.
- In another large bowl, whisk coconut milk, palm sugar, oil, eggs, and vanilla together. Slowly whisk flour mixture into coconut milk mixture until combined. 3. В В Press batter into prepared ramekins, dividing equally. (Batter will be thick, like cookie dough.) Gently press a piece of cacao into the center of each ramekin to submerge.
- Bake until cakes rise and the tops turn glossy (about 20 minutes, rotating sheet halfway through baking); the center should be gooey when pierced with a skewer.
- Do not overbake.
- Serve warm.
