Molten Chocolate Bombe Cake

Molten Chocolate BombeServes 8

Time: 1 hour (15 minutes prep, 30 minutes bake, 10 minutes to cool)

Calories: 356

Mamma’s gonna knock you out…. If you like flourless chocolate cake this takes it to a whole new level. A friend described it as a liquid mounds bar. By using coconut instead of butter, you get more flavor and less sugar.

 

Ingredients

  • 1 bag (12 oz) semi sweet chocolate chips
  • ½ cup coconut oil
  • 3 large eggs
  • 1/3 cup sugar
  • Pinch of salt

Directions

  1. Preheat oven to 375 degrees
  2. In a double boiler, turn the water on medium and melt the chocolate
  3. Add the coconut oil to the chocolate, stirring until smooth
  4. Move the mixture to a 10 inch round glass bowl or casserole dish. The deeper bowl, the gooier the cake.
  5. Wisk in the sugar, then the eggs.
  6. Add a pinch of salt.
  7. Bake in the oven for about 30 minutes. Ensure the top is hard. The middle will remain molten chocolate due to the depth of the bowl. Cool for 10 minutes.
  8. Serve the cake in this dish with a large spoon into mugs. Optional: add coconut ice cream.

Adapted from Epicurious Flourless Chocolate Cake 

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