Introduction

Welcome to my kitchen! Today, I’m thrilled to share with you a delightful and health-conscious twist on the classic choco lava cake: the Millet Choco Lava Cake. This delicious dessert not only satisfies your sweet tooth but also incorporates the goodness of millet, making it a nutritious treat. Millet is a gluten-free grain rich in fiber, vitamins, and minerals. Combining it with the rich, gooey center of a traditional lava cake results in a dessert that’s indulgent yet wholesome. Let’s dive into the recipe!

Ingredients

For this recipe, you’ll need the following ingredients:

Dry Ingredients:

• 1/2 cup millet flour
• 1/4 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• A pinch of salt

Wet Ingredients:

• 1/4 cup coconut oil (melted)
• 1/2 cup coconut sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Lava Center:

• 2 oz dark chocolate (70% cocoa or higher)
• 2 tablespoons heavy cream or coconut cream

Instructions

Step 1: Prepare the Lava Center

1. In a small saucepan, heat the dark chocolate and heavy cream (or coconut cream) over low heat.
2. Stir continuously until the chocolate is fully melted and the mixture is smooth.
3. Remove from heat and let it cool slightly. Then, pour the mixture into an ice cube tray or small molds and freeze for at least 1 hour until solid.

Step 2: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour 4 ramekins or small baking cups.
2. In a medium bowl, whisk together the millet flour, almond flour, cocoa powder, baking powder, and salt.
3. In a separate bowl, beat the melted coconut oil and coconut sugar until well combined.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.

Step 3: Assemble the Lava Cakes

1. Spoon a generous amount of batter into each prepared ramekin, filling them about halfway.
2. Remove the frozen chocolate centers from the freezer and place one in the middle of each ramekin.
3. Cover the chocolate centers with the remaining batter, filling the ramekins almost to the top.

Step 4: Bake and Serve

1. Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes. The edges should be set, but the center should still be slightly jiggly.
2. Remove from the oven and let the cakes cool in the ramekins for about 5 minutes.
3. Carefully run a knife around the edges of each cake to loosen, then invert onto serving plates.
4. Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra indulgent touch.

Tips for Success

• Chocolate Quality: Use high-quality dark chocolate for the lava center. It makes a significant difference in taste and texture.
• Millet Flour: If you’re new to using millet flour, ensure it’s finely ground for the best texture.
• Timing: Keep an eye on the baking time. Overbaking will result in a more solid center, while underbaking will make it too runny.

Conclusion

This Millet Choco Lava Cake is a perfect fusion of indulgence and health. The combination of rich, molten chocolate with the nutty, wholesome taste of millet makes for a unique and unforgettable dessert. Whether you’re gluten-free or just looking to try something new, this recipe is sure to impress. Enjoy baking and savor every gooey, chocolatey bite!

Feel free to leave a comment below and let me know how your Millet Choco Lava Cakes turned out. Happy baking!