Decadent Chocolate Lava Cake with a Twist of Coconut and Almond

This chocolate lava cake with coconut and almond is a dessert lover's dream! With its ooey-gooey center and the added crunch of coconut and almond, this cake is the perfect treat for any occasion. The moist and rich chocolate cake pairs perfectly with the sweet coconut and nutty almond flavors. Best served warm and topped with a dollop of whipped cream or a scoop of vanilla ice cream, this decadent dessert will surely impress your guests.

Ingredients

• 1 cup semisweet chocolate chips
• ½ cup unsalted butter
• ½ cup granulated sugar
• ¼ cup all-purpose flour
• 3 large eggs
• ½ teaspoon vanilla extract
• ½ cup shredded coconut
• ¼ cup chopped almonds
• Whipped cream or vanilla ice cream, for serving

Directions

1. Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter or cooking spray and place them on a baking sheet.
2. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth. Let the mixture cool slightly.
3. In a separate bowl, whisk together the sugar and flour. Add the eggs and vanilla extract, and whisk until well combined.
4. Pour the chocolate mixture into the egg mixture and stir until fully incorporated.
5. Divide the batter evenly among the prepared ramekins.
6. In a small bowl, mix together the shredded coconut and chopped almonds. Sprinkle the mixture over the batter in each ramekin.
7. Bake in the preheated oven for 12-14 minutes, or until the edges are set and the centers are still slightly jiggly.
8. Remove the ramekins from the oven and let them cool for 2 minutes.
9. Using a knife, gently loosen the edges of the cakes from the ramekins. Carefully invert each ramekin onto a serving plate to release the cakes.
10. Serve the chocolate lava cakes warm, topped with whipped cream or a scoop of vanilla ice cream. Enjoy!

Interesting Facts