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Chocolate Molten Cake with Salted Caramel (Gluten, Dairy, Oil & Sugar Free) placed on a plate, dusted with cacao powder a piece of cake has been eaten and salted caramel is running out from the cake. Shown from front.
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Chocolate Molten Cake with Salted Caramel (Gluten, Dairy, Oil & Sugar Free)

This is a really quick and easy recipe for a wonderful, fudgy, rich and decadent chocolate dessert that is ready in just a few minutes! Not only is it absolutely delicious and indulging but also gluten, dairy, oil and sugar free at the same time.
Course Dessert, Healthy Dessert, Sweet Treat
Cuisine All around
Keyword Butter Free, Dairy-Free, Easy, Gluten-Free, Oil Free, Quick, Sugar Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2

Ingredients

  • 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

Instructions

  • 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.