First off, this is grain free, refined sugar free, fudgy, delicious, and super evil.
You can have it three ways: Ultra dark fudge, regular dark fudge, and chocolate lava fudge.
I’ve been having this for a snack. After all, it’s grain free and refined sugar free, so what do I have to lose? It isn’t the most unhealthy snack ever. It takes a little longer to make than a typical snack (20 minutes to cook, 5 minutes prep), but I fully believe that it’s worth the wait.
But by now, you’re probably ready to stop waiting. You’re probably ready for me to shut up. So I will.
Time: 5 min prep, 20 minutes cook (depending upon desired consistency)
1 oz 100% black baking chocolate
1 teaspoon honey, maple syrup, or other desired sweetener
Cocoa, as desired—1 tbsp for regular dark, 3 tbsp for extra dark if you’re feeling extreme (as in extremely awesome)
4 tablespoons whipping cream or half & half
Optional: coconut, for garnish
Turn the oven to 350 degrees F.
In a double boiler (double boilers and how they are used), melt the baking chocolate.
While the chocolate is melting, blend the remaining ingredients together in your blender.
Pour the melted chocolate in with the blended ingredients and blend until fully incorporated.
Pour the mixture into one ramekin OR two wax paper muffin holders. Preferably the ramekin.
Put the ramekin in the oven and cook. If you want the consistency to be more “cakelike” cook until the cake is firm to touch—about 25 minutes. If you prefer to have it “lava” style, remove when the cake is not quite set—15-20 minutes. If you make it “lava” style the cake will fall shortly after you remove it, but its best eaten hot anyway.
Kelly Caffery says
YUM!!! I am certainly making this tomorrow for our weekly dessert! You make it look so delicious and…fudgy! I love dark chocolate so I will be trying the extra-extra dark…and because I am feeling extra-extra adventurous!!! Thanks for posting yet another wonderful recipe!