1 Pack Doughlicious Salted Caramel cookie dough
3 cookie doughs Lava Cake Batter
½ cup coconut oil, plus more for greasing the ramekins
1 teaspoon unsweetened cocoa powder
6 ounces dark chocolate finely chopped, or chocolate chips
2 large eggs
2 large egg yolks
¼ cup maple syrup 1 teaspoon vanilla extract
Pinch of Salt
1 Tbsp of almond flour or cassava flour
1 Tbsp Cornstarch
Preparing the Ramekins
Heat the oven to 200c fan with the rack in the middle position.
Set the Ramekins on a baking tray.
Lightly grease four 6-ounce ramekins with oil, and dust with cocoa powder
Lava cake Batter
In a microwave safe bowl, combine chocolate and oil Microwave on high in 30-second intervals, stirring in between, until smooth, it should take about 1 minute total and set aside.
In a medium bowl, add the eggs, egg yolks, maple sugar, vanilla extract, and salt Beat with a hand mixer on high speed or manually with a whisk until slightly thickened and pale, about 2 minutes.
Fold in the almond flour, and cornstarch to the egg mixture Add your melted chocolate to the fluffy egg mixture, mix well until uniform- The batter should thicken and take on the texture of chocolate pudding.
Use a large ice cream scoop to divide the batter evenly into the prepared ramekins.
Add one cookie dough into the centre of each ramekin
Bake and Reveal
Bake for 13-15minutes.
Remove from the oven and release the edge with a knife, using oven mitts reverse the cake onto a plate.
Finish with a dusting of cocoa powder or icing sugar.