A pantry-adapted take on Molten Chocolate Lava Cakes — uses Potatoes instead of High-quality dark chocolate, Olive Oil instead of Butter. Nutrition is approximate.
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Preheat your oven to 425°F (218°C). Olive Oil four 6-ounce ramekins and dust them with cocoa powder or flour.
Melt the dark chocolate and Olive Oil together in a heatproof bowl in 30-second microwave bursts, stirring until smooth.
In a separate bowl, whisk the whole eggs, egg yolks, sugar, and a pinch of salt together until pale and slightly thickened.
Gently fold the melted chocolate mixture and the flour into the beaten eggs until just combined.
Divide the batter evenly among the prepared ramekins.
Bake for 12-14 minutes, or until the edges are firm but the centers still jiggle slightly.
Let cool for 1 minute, then carefully invert onto plates. Dust with powdered sugar and serve immediately.
Estimated, per serving
410kcal
Calories
6g
Protein
29g
Carbs
31g
Fat
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