These mocha fudge cakes are gluten free and paleo, not to mention delicious! Serve these individual cakes at your next dinner and wow your guests.
This mocha fudge cake recipe is true paleo trickery. I guarantee you whoever you serve these to will have no clue that they are paleo. They are fudgy and moist and delicious.
The recipe also part of the TresOmega blogger challenge that I entered at 38 weeks pregnant, because sometimes preggo brain makes you do crazy things. But I made it happen!
They sent over this jar of virgin coconut oil as part of the challenge, and one of the entries is baked goods. Say no more - healthy fat plus chocolate, coming right up from the Paleo Scaleo kitchen.
I use coconut oil for everything. You can use it for cooking, or as a moisturizer. It's so good for you and has so many uses.
This mocha fudge cake recipe isn't hard to make. It takes a little bit of work and preparation, but as I'm quickly learning with a newborn in the house, most things in life that are worth it usually do.
These are best served warm - it keeps the inside fudgy and soft. If you refrigerate leftovers, I would bring to room temp, then stick in the oven for a few minutes on a low temp just to warm through to the middle.
A big thanks to TresOmega for the coconut oil for the recipe, and for including me in the challenge!
- 1 Tablespoon instant coffee granules
- 1 ½ Tablespoons hot brewed coffee
- 1 ½ teaspoons coffee extract
- 7 oz dark chocolate
- 8 Tablespoons TresOmega coconut oil, plus more for greasing
- 1 cup coconut sugar
- 3 large eggs, separated
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup almond flour
- Preheat oven to 350°.
- Grease 6 ramekins or soufflé cups with Tresomega Organic Virgin Coconut Oil and spread out on a baking sheet.
- In a small bowl, combine the hot coffee, instant coffee granules, and coffee extract and set aside.
- Break chocolate bars apart and melt in a double boiler over medium-low heat, being careful not to let it burn.
- While the chocolate is melting, beat the coconut oil and ¾ cup plus 2 Tablespoons of the coconut sugar in a stand mixer on medium speed. Add egg yolks and mix until combined.
- Remove chocolate from heat, add to mixer, and beat to combine.
- Add the coffee mixture, salt, baking powder, and almond flour and mix on medium speed until combined. The mixture may look either grainy or oily or both at this point; thats ok!
- Scrape the mixture out into a separate bowl and set aside, and rinse off the mixer bowl and whisk attachment.
- Add the egg whites to the mixer bowl and beat on high speed until foamy.
- Gradually add the remaining 2 Tablespoons of coconut sugar, beating on high speed until medium soft peaks form.
- Using a rubber spatula, gently fold the egg whites into the bowl of chocolate batter until completely incorporated.
- Divide the batter between the 6 greased ramekins, filling about ¾ full.
- Bake for 20 minutes, rotate pan, and bake for 10 minutes more.
- Remove from oven and using a knife, gently run along the edge of the cakes to separate them from the ramekins.
- Allow to cool 10-15 minutes, run the knife again, and the cakes should come out easily, simply by turning the ramekin over.
- Set right side up and serve warm!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 558Total Fat: 35gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 96mgSodium: 173mgCarbohydrates: 55gFiber: 3gSugar: 48gProtein: 7g