Name: Molten Chocolate Almond Butter Cakes
Total time: 35 min
Yield: 2
Ingredients: 1 tsp avocado oil, for the dishes; 2 tsp cocoa powder, for dusting; 80 g natural creamy almond butter, well stirred; 2 large eggs; 60 g maple syrup; 25 g unsweetened cocoa powder; 20 g almond flour; 1 tsp vanilla extract; ¼ tsp kosher salt; ¼ tsp baking powder; 40 g 70% dark chocolate, chopped into chunks; 1 pinch flaky salt, to finish

Method

Prep the dishesGrease the dishes with avocado oil, working carefully into any fluted rim. Dust with cocoa and tap out the excess.
Mix the batterWhisk the almond butter, eggs, maple and vanilla until smooth and glossy. Add the cocoa, almond flour, salt and baking powder and whisk to a thick batter, closer to frosting than cake batter.
Fill and hide the chocolateDivide half the batter between the dishes. Press half the chocolate into the center of each, clustered in the middle. Cover with the remaining batter, smooth the tops and press the rest of the chocolate lightly into the surface.
Chill until ready (optional)Cover tightly and refrigerate up to 24 hours. Take them out while the oven heats; no need to come to room temperature.
BakeBake at 350°F (175°C): 20 to 24 minutes from cold, or 18 to 21 minutes if baking right away. You want the outer 2.5 cm puffed and firm with the center still visibly loose when nudged. Start checking early: two extra minutes is the difference between molten and merely fudgy.
Rest and serveRest 3 minutes, sprinkle with flaky salt and serve straight from the dish.

Last updated August 31, 2026

Molten Chocolate Almond Butter Cakes

Ingredients

Method

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