"Cupid" Lava Cake with Dark Chocolate Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 45 g (1/3 cup) all-purpose flour "La Merveilleuse"
• 1 pinch of salt
• 30 g (1/3 cup) cocoa
• 100 g (1/2 cup) light olive oil (important to use a very light oil to avoid getting an olive taste)
• 60 ml (4 tbsp) cane sugar
• 2 medium eggs (90 g)
• 1 egg yolk (from a medium egg) 
• 10 ml (2 tsp) vanilla extract

PREPARATION

1. Preheat the oven to 350 °F (180 °C). Grease* and flour 6 oven-safe ceramic coffee cups.
2. Mix together flour and salt. Set aside.
3. In a small saucepan, heat cocoa and oil over low heat; remove from heat as soon as the mixture starts to boil.
4. In a large bowl, combine sugar, eggs and egg yolk and beat at maximum speed with an electric mixer until very creamy and smooth (about 4 to 5 minutes).
5. Gently whisk in cocoa and oil mixture and vanilla extract. Then sift the flour over the mixture and gently fold with a spatula.
6. Pour the mixture into the cups. To have lava cakes of the same size and facilitate even cooking, weigh the portions, which will be about 55 grams each.
7. Place the cups on a baking sheet and bake on the centre rack for 12 to 14 minutes**. Monitor the cooking towards the end, and as soon as the top is cooked (check with a toothpick), the lava cakes are ready.
8. Unmould immediately onto a serving plate.

* I use the term "grease" here deliberately because it is really necessary, in order to perfectly unmould the lava cakes, not to oil and flour, but to grease well (using coconut oil or margarine) and flour.

** The last minutes of cooking are crucial for this recipe. It is best to check often, since the cooking time varies from oven to oven. No melted chocolate inside means it's overcooked.