Molten Lava Cake

B's Kitchen

subheading: Ingredients:

4 oz semisweet or bittersweet chocolate

4 Tbsp coconut oil

2 eggs

1 tsp vanilla extract

1 Tbsp maple syrup (optional)

⅛ tsp salt

2 scoops (42g) Collagen Veggie Blend

additional 1 to 2 Tbsp each of coconut oil and cocoa powder to prepare ramekins (optional)

Hidden Veggie Molten Lava Cake

subheading: Directions:

1. Preheat oven to 375F and prepare four 6-oz ramekins. If you plan to serve in ramekins, there’s no need to grease and flour them. If you wish to inverse lava cakes onto a plate to serve, grease ramekins with coconut oil and dust with cocoa powder.

2. In a medium microwave-safe bowl, melt chocolate and coconut oil in the microwave on low power. (Alternately, you can melt in a double boiler.) Stir until smooth and let cool while preparing other ingredients.

3. In a small bowl, beat eggs, vanilla, salt and maple syrup if using with a hand mixer until light and frothy, about five minutes (this can seem like an eternity with a hand mixer, but hang in there because it’s worth it!).

4. Pour Collagen Veggie Blend over the chocolate and then egg mixture over the top. Then gently fold all the ingredients together until complete combined.

5. Pour batter into prepared ramekins (they should be filled to within ¾” of the top). Place the ramekins on a baking sheet and place in the oven (you can chill the ramekins for a few hours if you want to make them ahead of time, just make sure you bring them back to room temperature before baking).

6. Bake for 10 to 11 minutes.

7. Remove from oven and serve immediately. Enjoy!

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