Friday, March 24, 2017

Coconut Truffle Lava Cake

by Angie Ouellette-Tower for photo DSCF8678_zpskeyls3hj.jpg

Coconut Truffle Lava Cake

Lindt (Lindor chocolate company) just came out with a new coconut truffle!  The outer shell is delicious dark chocolate and the inside is a creamy coconut white chocolate (see pictures below).  This unique truffle makes the perfect center for my newest lava cake recipe - and the lava is snowy white!

by Angie Ouellette-Tower for photo 2017-03-12_zpsjg8aevcd.jpg

3 eggs
4 coconut Lindt Truffles (wrapping removed)
1/4 cup milk
1/4 cup butter
1 tablespoon coconut oil
1/2 cup cocoa powder (unsweetened)
1/4 cup flour
2 tablespoons coconut flour
1/2 cup plus 2 tablespoons sugar
1/4 cup shredded coconut flakes
(4 ramekins - sprayed or buttered & dusted with flour)

Begin by melting the butter and coconut oil and then once melted, remove from heat - set aside to cool to lukewarm.  In a large bowl - mix together the milk, eggs & sugar (you may use a whisk but do NOT whip until frothy).  Now the butter mixture should be cooled - add that into the egg/sugar mixture & stir until combined.  Now, add in the flour, coconut flour & cocoa powder and stir with a wooden spoon until fully blended.  Spread the shredded coconut in the bottom of each ramekin (divide the 1/4 cup by sight into 4 equal parts).  Pour the batter on top of the shredded coconut (equal amounts of the dough) into the Ramekins (which should already have been sprayed).  (see pictures below) 

by Angie Ouellette-Tower for photo DSCF8672_zpsfmtrgap3.jpg by Angie Ouellette-Tower for photo DSCF8673_zpscisalcgp.jpg
Now place 1 truffle in the middle of each batter filled ramekin.  Press the truffle down until the batter covers the top of the truffle (see pictures below).
(IMPORTANT NOTE:  The success of this dessert depends on the size of the ramekin - if you are using a wider more shallow ramekin then the truffle will not be covered with cake batter & therefore will not work)

by Angie Ouellette-Tower for photo DSCF8674_zpsbr7r2k3k.jpg
Bake in a preheated 450 degree oven for 9 to 14 minutes (NOTE:  Every oven is different - if you are making this for the first time I would bake 1 Ramekin first & then test to make sure the "lava" is flowing inside.  The perfect time for my oven is 10.5 minutes).  Remove the Ramekins from the oven & place on a cooling rack for 10 to 15 minutes.  While they are cooling - take a knife and gently run around the edges.
by Angie Ouellette-Tower for photo DSCF8676_zpsxn3exisz.jpg
After about 10 to 15 minutes - invert each Lava Cake on a plate. 

Serve immediately & Enjoy A DIVINE DESSERT!
(NOTE - If you allow the cake to cool completely - it will still be delicious but the inner part will harden back to the creamy truffle middle instead of the flowing lava decadence)

by Angie Ouellette-Tower for photo DSCF8677_zpsamluzm4w.jpg by Angie Ouellette-Tower for photo DSCF8679_zpssdlwgcw1.jpg

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  1. Looks Fantastic. Just wondering what size ramekins are you using?
    I have read some recipes that they call a 5 inch as a ramekin but to me that seems pretty large to call a ramekin due to the fact that the ones I have are 3 3/4 - 4 inches.
    thank you

    1. Hi Colleen, there is nothing listed at the bottom of each ramekin but I just found the box in the basement - they are 3.6 inch diameter so hopefully your 3/34 inch should work. Thanks


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