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Thanks to: –Schacht Farm for the eggs –Wildflower Ridge Honey for the honey both at the Indy Winter Farmer’s Market Notes: We’ve made this recipe using either 2 8-ounce ramekins or 4 5-ounce ramekins; you’ll just need to adapt the baking time (see below).The trick is to bake the cakes so that the outside is baked but the inside is still liquid.
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We liked the challenge of trying to come up with a treat that uses local and natural ingredients, that also sits well with my stomach (living gall-bladder free makes it hard for me to digest fatty foods, so I stay away from most typical desserts these days! However, Alex was determined we could develop a molten lava cake that met all these criteria. This cake is ultra delicious, using nothing other than local honey as a sweetener, and a small amount of coconut oil as the fat.
It also includes whole wheat flour, which gives it a nice robust taste.
(Sorry to all the low grain friends out there – we weren’t up to that challenge just yet!
) If you make the full recipe for four servings, it’s decadence at a minimal calorie count.
But more importantly, it’s a quick and easy treat to throw together using natural ingredients that you might already have in your pantry.
Give it a try for an upcoming special meal – and try to use local eggs and honey if they are available to you!