Pair this ultra-chocolaty baked good, from the Baked With Love cookbook, with an enormous scoop of vanilla ice cream, cherry compote, and further chocolate drizzle.
What you want:
What you do:
- Preheat oven to 425 levels. Soften 1 tablespoon butter and use to grease 4 5 4-ounce ramekins. Then mud ramekins with 1 tablespoon of cassava flour.
- In a microwave-safe bowl, warmth remaining ½ cup butter till melted and scorching to the touch. Add ⅔ cup of chocolate chips and stir till melted. Put aside.
- In a big bowl, use a hand mixer to beat applesauce and coconut sugar till properly mixed. Pour in melted chocolate combination and fold into applesauce combination. Add remaining ½ cup of cassava flour and blend till clean.
- Fill every ramekin three-quarters full with batter. There shall be batter remaining in bowl. Add 1 heaping tablespoon chocolate chips to center of every ramekin.
- Prime with remaining batter. Place ramekins on a rimmed baking sheet and bake 16 to 18 minutes, till center simply begins to set.
- Take away from oven and let cool and set for 10 minutes. Run a knife round edges of truffles and flip over gently onto serving plates. Serve heat, topped with coconut whipped cream and raspberries.
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