The most delicious yet simple refined sugar–free dessert, perfect for Valentine’s Day… and every other day for that matter! This self-saucing brownie cake forms an oozy, molten chocolate sauce at the base as it bakes, made with antioxidant-packed cacao. This is best enjoyed warm, straight from the oven, and definitely with a scoop of ice cream!

Serves: 1

Time: 15 minutes

Ingredients

½ cup plain flour ¼ cup coconut sugar 1½ tsp baking powder 2 tbsp cacao powder ½ cup almond milk 35g butter, melted 1 egg, lightly beaten 1 teaspoon vanilla extract Optional: ¼ cup dark chocolate chips

Sauce: 1.5 tbsp cacao powder ½ cup coconut sugar 1 cup boiling water

Method

1. Preheat the oven to 180°C (160°C fan-forced).

2. In a small bowl, combine flour, cacao, sugar and baking powder.

3. Stir in milk, melted butter, vanilla and an egg until smooth. Fold in chocolate chips if using.

4. Sprinkle sugar and cocoa over the batter, then pour hot water gently on top.

5. Pour the batter into four lightly greased ramekins. Bake for 12–15 minutes. The top should look set but the center is slightly soft.

6. Allow to cool for 1–2 minutes. Spoon out and enjoy straight from the ramekin or add a scoop of ice cream, cream, or yogurt on top (essential!!)

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