This Chocolate Molten Cake with A Salted Caramel Core is rich, decadent, fudy and absolutely delicious. You only need a hand full of ingredients and five minutes to prepare it! It is great to serve for dessert at a dinner party, make for any festive occasion or to round up a New Year’s dinner party. These chocolate molten cakes are gluten, dairy, oil and sugar free.
I love love love a good, fudgy and rich chocolate molten cake. But they’re usually a bit heavy for my taste, making me hit the wall and end up in a food coma after eating it… and that’s not really how you want to end a festive evening. So let me present to you the most delicious, rich, decadent chocolate molten cake that is just as delicious as a regular one, but will definitely not put you into a food coma, since it’s both gluten, dairy, oil and sugar free and made with cacao powder instead of chocolate. A classic molten chocolate cake is heavy on both butter, sugar and chocolate, while this one is made with cacao powder, rice flour, fiber syrup/honey and egg. It makes it really fudgy and perfectly melted, but way much healthier and lighter than a regular one. The icing on the cake here is the salted caramel core in the middle which adds an extra melty texture and a wonderful caramelized and salty taste to it. I cooked my own salted caramel, but you can also just use a caramel or toffee candy if you don’t have time to make the caramel. Serve this chocolate cake with some extra cacao powder or icing sugar on top along with whipped or ice cream or eat it just as is.
A few tips:
- If making the caramel sauce yourself make sure to cook it in advance and then place it in the fridge for it to cool and turn slightly hard so it doesn’t blend with the chocolate batter when you pour in the batter to the remains.
- If you don’t have time or want to make your own caramel sauce you can also use a caramel/toffee candy or a refrigerated store bought caramel sauce. You can also skip the caramel all in all or use something else, like a pice of chocolate, praline, jam…
- Make sure to grease your tins/ramekins well and coat the in cacao powder to make sure they don’t stick to the tins.
- Do not over whisk the batter, whisk just until combined.
- Make sure the oven is fully heated before you start baking the molten cakes.
- Bake the chocolate molten cakes for 9-12 minutes in the middle of the oven. Keep a close eye on them to make sure they don’t get over baked. There is nothing as sad as a firm and dry molten cake. The edges should be set but the middle still a bit wobbly.
- Let them rest for about 1 minute before you invert the cakes onto a plate.
Ingredients for these Chocolate Molten Cake with Salted Caramel:
- Fiber syrup/agave/honey
- Cacao powder
- Rice flour
- Granulated sugar free sweetener
- Cooking spray
- Cream (Dairy free or regular, I used a dairy free skim cream)
- Sea salt
Other recipes you might like:
- Red Wine Chocolate Truffles (Gluten & Sugar Free)
- Fudgy Black Bean Cherry Brownies (Vegan, Gluten, Sugar & Oil Free)
- Three Ingredients Banana Chocolate Mousse (Vegan & Sugar Free)
- Chocolate Covered Brownie Popsicles (Gluten & Sugar Free)
- Chocolate Cheesecake Tartlets (Gluten & Sugar Free, Low Fat)
- Granola Salted Caramel Filled Mini Chocolate Cups (Gluten & Sugar Free)
- Brownie Hazelnut Ice Cream Bars (Gluten & Sugar Free)
- Mars Ice Cream Cups (Vegan, Gluten, Grain & Sugar Free)
- Chokladbollar – Swedish Chocolate Balls (Vegam, Gluten, Oil & Sugar Free)
- Three Ingredient Chocolate Nougat Eggs (Vegan, Gluten, Grain & Refined Sugar Free)
- Chocolate Covered Banana Sushi (Vegan, Gluten & Sugar Free)
- Chocolate Protein Mug Cake (Gluten, Sugar & Dairy Free)
- Four Ingredient Sweet Potato Chocolate Mousse (Vegan, Gluten & Sugar Free)
- No Bake Gingerbread Cakesicles (Vegan, Gluten, Nut & Refined Sugar Free)
Chocolate Molten Cake with Salted Caramel (Gluten, Dairy, Oil & Sugar Free)
- 2 Eggs
- 2 tbsp Fiber syrup/agave/honey
- 4 tbsp Cacao powder + more for coating
- 2 tbsp Rice flour
- 2 tbsp Granulated sugar free sweetener
- Pinch of salt
- Cooking spray for greasing the tins
For the caramel
- 1/2 dl Sugar free granulated sugar (that caramelizes well)
- 1/2 tbsp Skim cream (dairy free or regular)
- Pinch of sea salt
- If making your own caramel add granulated sweetener into a small pot with about 1/2 tablespoon of water. Let the sugar dissolve in the water, then bring to a boil, lower the heat and let it simmer over medium heat until caramelized. Keep an eye on it so it doesn't burn, but do not stir, otherwise it might crystalize. This takes about 4-5 minutes. Add 1/2 tablespoon of cream, stir together, pour into a small bowl and place in the fridge to harden.
- Preheat the oven to 175 degrees Celsius.
- Grease two small bowls/tins with cooking spray. Add a little bit of cacao powder and shake it around to coat evenly, ensure both the bottom and sides are well covered and no "empty" patches remain. Ta the excess out. Place on a baking sheet.
- Combine cacao powder, rice flour, granulated sweetener and salt in a small bowl.
- Add eggs and fiber syrup/agave/honey to another small bowl, whisk to combine.
- Add the dry ingredients to the wet, whisk until combined.
- Divide half of the batter between the two molds. Remove the caramel from the fridge, divide between the two molds, placing it in the middle of each mold. Top with remaining chocolate batter.
- Bake in the middle of the oven for 10-12 minutes. Remove from the oven, let it rest for about 1-2 minutes.
- Run a knife around the edges gently to make sure the cake hasn't stuck. Place a small dessert plate over the top of each ramekin and carefully turn it over, inverting the cake onto the plate. Let stand for about 10 seconds, then remove the ramekin to unmold the cakes. Top with more cacao powder (or icing sugar). Serve as is, with ice or whipped cream.