VIVANI Lava Cakes | Recipe
Flourless and with alternative sweetener
Roberta Dall Alba
19 July 2018
Imagine a soft volcano and tasty magma made of chocolate. If lava cakes wouldn’t exist, this deliciousness would only be possible in your dreams. These extremely satisfying mini cakes though, are here to make your dreams come true! They are little “calorie bombs”, but through the use of agave syrup and chocolate with coconut blossom sugar they don’t contain any white sugar. And good news for people with gluten intolerance: the lava cakes are flourless.
For two lava cakes
VIVANI Fine Dark 75 % Cocoa
1 - 2 tbsp
boiling hot water
a little bit
unsweetened cocoa powder
10 – 13 minutes
level of difficulty
Preheat the oven at 180 °C.
Take the first egg and separate the yolk from the egg white, then put it in a bowl together with the other one. Whisk the whole egg, yolk and agave syrup until it becomes nice and creamy.
Add the olive oil (or another oil of your choice) and stir it.
Slowly melt the chocolate in a bain-marie, then let it cool down a bit. When still warm, pour into the egg mixture and quickly stir with a spatula to prevent the egg to coagulate. Add a pinch of salt and one or two tablespoons of hot water. Stir it. You should get a nice and creamy batter.
Grease two ramekins and dust with some unsweetened cocoa powder. Divide the mixture evenly and bake for 10 to 13 minutes.
The edges should be firm and the center should be squidgy. Run a knife around the edge of the lava cakes to loosen, then turn out onto dessert plates and serve immediately.
To compensate the sweetness of the lava cake place a fresh raspberry on top.