A delicious easy sugar-free chocolate Lava Cake Recipe perfect for diabetics. Gluten-free, low carb with a runny chocolate heart and molten texture. This healthy chocolate lava cake is heavenly delicious.
In a saucepan under medium heat, melt the chocolate and butter. Stir constantly until fully melted. Remove from heat, set aside.
In a medium mixing bowl whisk eggs, egg yolks, and natural sweetener until smooth.
Add the cornflour and buckwheat flour to the egg mixture. Stir with a wooden spoon or a spatula to combine until smooth.
In another saucepan, under medium heat warm the coconut milk. Don't boil, stop when some bubbles form on the sides of the saucepan. Set aside 1 minute then pour the hot milk slowly onto the egg mixture while whisking vigorously to prevent the eggs from cooking.
Whisk in the melted chocolate and butter until a smooth chocolate batter forms.
Fill evenly the 6 custard cups with the chocolate cake batter.
Bake for 12-15 minutes or until a light crust is forming on the top of the cake and a skewer inserted in the middle of the cake comes out covered with runny chocolate.
Do not over-bake or the heart of cakes will not be as runny as in the picture.
Note 1: you can make-ahead the chocolate lava cakes. Fill in the custard cups and store them in the fridge. Remove from the fridge 30 minutes before baking. If you intend to store them overnight, cover the custard cups with plastic wrap to prevent the top from drying outNote 2: corn flour can be substituted by arrowroot flour for a healthier optionNote 3: if you want a runny chocolate center, check the baking process during the last 5 minutes to prevent the cake from overbaking.