The only thing sexier than this beautiful little molten pile of chocolate is the woman who wrote the recipe.
Suzanne Pirret is what would happen if Nigella Lawson and a sultry sex writer got together and decided to write a book. She's my food writing hero. She is hot and funny and totally engaging. Not usually words one uses when describing a cookbook but this one is all those things and more. Then again I suppose hotness its to be expected from someone wearing a form fitting white dress and 6 inch Louis Vuittons on the cover of a book called The Pleasure is All Mine. Get your head out of the gutter, it's a book full of fancy but easy recipes for one because eating alone is no reason not to treat yourself well.
Seeing as I've been obsessed with this book as of late I've already shared her recipes for TomYum Kung Soup and Lemongrass Steamed Fish. But I wouldn't be able to live with myself if I didn't write about the best recipe in the entire book. It of course involves chocolate and is insanely decadent. That didn't stop me from making this luscious melty mouth filling treat over a dozen times last week in order to experiment with getting the sugar free version of the recipe perfect. It was tough but I made it through. This is the type of rigorous testing I suffer through just for my loyal blog readers.
In the end I came up with a gluten and sugar free recipe that is so good I couldn't tell the difference between the one that had sugar and the one that didn't. I have to warn you though Suzanne Pirret says this is a single serving treat, unless you're immune to high doses of sexy chocolate induced caffeination you might want to find someone to share it with. Or not who am I kidding it's too good to resist eating the whole damn thing.
If you want to make the sugary version or need help figuring out how making this cake works check out this video for the recipe and watch Suzanne Pirret work her magic. Someday I'll be the type of person coordinated enough to wear a designer dress and high heels while working with chocolate. Or at least I can dream.
Chocolate Lave Cake
3 ounces unsweetened dark chocolate
1 tablespoon butter (soy butter also works nicely)
3 teaspoons fructose
1 tablespoon almond flour
1 dash sea salt
unsweetened cocoa powder
drizzle of agave nectar
Preheat the oven to 360 degrees.
In a small sauce pan over low heat very slowly melt the chocolate. When chocolate starts to melt, briefly remove pot from heat and stir, then place back on heat to further melt. Repeat the process until chocolate is completely melted and set aside to cool a bit.
Melt the butter in a small mixing bowl then whisk in fructose and egg until well combined. Slowly begin to drizzle in the melted chocolate, whisking as you pour. You want to add the warm chocolate a little at a time so it doesn't cook the raw egg. The mixture should be very stiff and thick at this point, too dense to stir easily and that is the perfect texture.
Add in the flour and salt and stir once again briefly.
Grease a small ramekin then sprinkle the inside with cocoa powder. Tap the sides of the ramekin to remove any excess powder then pour the batter into it. Bake for 9 minutes. Don't over cook!
When the cake is done cooking it should be firm on the outside but liquid on the inside. If you tip the cake over a plate and it slides out it's done. Drizzle with agave nectar or top with ice cream to take an edge off the bitterness of the chocolate.
Modified to be sugar and gluten free from a Suzanne Pirret recipe in The Pleasure Is All Mine.