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Parve
Easy
4 Servings
Allergens 
16 Minutes
Diets
Super gooey and decadent chocolate cake, ideal for parties or dinner.
200 grams (7 ounces) extra dark chocolate (between 60% and 72%)
1/3 cup almond or nut oil
4 eggs
50 grams (1 and 3/4 ounces) almond flour
2 tablespoons sugar (optional)
Melt chocolate and oil. Allow to cool.
Whip eggs (and sugar) until mixture blanches.
Add cooled chocolate to eggs and mix slowly.
Delicately add almond flour.
Pour into four medium or six small ramekins. Cook for six minutes for the small ones and seven minutes for the large ones.
Preheat oven to 435 degrees Fahrenheit.
This recipe originally appeared on MyOrganicDiary.com.
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Can they freeze? If not, how long can they stay in the fridge?
Do they get reheated when serving? What temperature are the baked at originally? It says 435 F but is that for reheating or the original baking?
how c a n i do all of it with no nut ingredients
what does egg mixture ‘blanches’ mean in this context?
To whip it until it reaches a pale yellow color.
YUMMY RUNNY CHIPED LOOKED REALY GOOD!!!!!!