hot coffee (or hot water for non-coffee lovers)
liquid stevia (or 1/4 cup more sugar)Preheat the oven to 350ºF, and butter a 10-inch cast iron skillet or line an 8x8 inch pan with parchment paper.
a medium bowl, stir the almond meal, buckwheat flour, cocoa powder, baking powder, salt, and sugar together. Add the stevia, vanilla, egg, milk, and melted butter, stirring until smooth. Fold in the cherries.
the batter into the prepared skillet or 8x8 inch pan, smoothing evenly with a spatula.
a small bowl, stir the cocoa powder and sugar together for the pudding topping.
the chocolate chips overtop the cake batter, and then sprinkle the cocoa-sugar mixture evenly over the chocolate chips.
the coffee and liquid stevia together (if using sugar instead of stevia, combine that extra sugar with the cocoa powder above), and pour over the cake. Do not stir!
at 350ºF for 30-35 minutes, until just set. The edges will appear done, but the middle will still jiggle slightly - you want this! It creates a rich pudding inside.
to cool for 10-15 minutes before serving. Serve alone or with a scoop of ice cream!
If you can have a little sugar in your diet, add a dollop of whipped cream and a cherry. I've been experimenting with recipes and made this Sugar Free ChocolatePudding that everyone in our family enjoys
Unless, I was sort of forced and this is how it went down with this Chocolate Mint Bundt cake. "But", he said, "I like mint, can't you make something with mint and chocolate like these After Eight chocolates"
Anyway, about the cake. This recipe came about thinking about my summers as a kid up in the Catskills (upstate NY) when our neighbor, Maya (in the bungalow next to us) would make the best banana blueberry cake every week and give us slices of it warm out the oven
Chocolate lava cake, fallen chocolatecake, molten center chocolatecake, chocolate fondant … these are just some of the names by which this intense, rich dark chocolatecake with a warm, gooey center is known