Chocolate Lava Cake with Coconut and Almond

This Chocolate Lava Cake with Coconut and Almond is a decadent and delicious dessert that is sure to please any crowd. It is a rich and moist chocolate cake, filled with a creamy and gooey center of melted chocolate, and topped with a crunchy almond and coconut topping.

The combination of flavors and textures creates a unique and satisfying treat that is sure to be a hit with everyone.

Whether you are looking for a special dessert for a special occasion or just a delicious treat to enjoy on a night in, this Chocolate Lava Cake with Coconut and Almond is sure to hit the spot.

Timing For Chocolate Lava Cake with Coconut and Almond

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Yield: 1 cake

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Image Credit: www.allrecipes.com

Ingredients

-1/2 cup all-purpose flour

-1/4 cup cocoa powder

-1/2 teaspoon baking powder

-1/4 teaspoon salt

-1/2 cup butter, melted

-1/2 cup granulated sugar

-2 large eggs

-1 teaspoon vanilla extract

-1/2 cup semi-sweet chocolate chips

-1/2 cup shredded coconut

-1/2 cup chopped almonds

-1/2 cup heavy cream

-1/4 cup powdered sugar

Directions

1. Preheat oven to 350 degrees F. 

To make a delicious Chocolate Lava Cake with Coconut and Almond, the first step is to preheat the oven to 350 degrees F. Once the oven is preheated, grease an 8-inch round cake pan with butter and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt to make the dry ingredients for the Chocolate Lava Cake with Coconut and Almond.

This dry mixture will be the base of the cake, so it is important to make sure all of the ingredients are evenly distributed and combined.

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3. In a large bowl, beat together the melted butter and sugar until light and fluffy. 

In a large bowl, beat together the melted butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

4. Gradually add the dry ingredients to the wet ingredients.

In a separate bowl, whisk together the melted butter, coconut oil, and cocoa powder until combined. Then, add the coconut sugar and whisk until combined.

In a small bowl, whisk together the eggs and vanilla extract until combined. Gradually add the wet ingredients to the dry ingredients and mix until just combined.

5. Fold in the chocolate chips, shredded coconut, and chopped almonds.

Folding in the chocolate chips, shredded coconut, and chopped almonds is the final step in making a delicious Chocolate Lava Cake with Coconut and Almond.

Begin by gathering the ingredients: semi-sweet chocolate chips, shredded coconut, and chopped almonds.

Then, measure out the desired amount of each ingredient and place them in a medium-sized bowl. Using a rubber spatula, mix the ingredients together until they are evenly distributed.

Finally, fold the mixture into the cake batter until it is fully incorporated.

6. Pour the batter into the prepared cake pan and spread evenly.

Pour the batter into the prepared cake pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before serving.

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1 Cake

Calories: 590

Total Fat: 34g

Saturated Fat: 18g

Trans Fat: 0g

Cholesterol: 115mg

Sodium: 230mg

Total Carbohydrate: 62g

Dietary Fiber: 4g

Sugars: 34g

Protein: 9g

Keto Chocolate Lava Cakes

Special Tips

    1. Use high-quality chocolate for the best flavor.
    2. Melt the chocolate slowly over low heat to avoid burning.
    3. Use a double boiler to ensure even melting.
    4. Beat the egg whites until they form stiff peaks for a light and airy cake.
    5. Grease the ramekins before adding the batter to ensure easy removal.
    6. Bake the cakes until the tops are just set and the centers are still soft.
    7. Serve the cakes warm with a scoop of ice cream for a decadent dessert.

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