|"Can I lick the knife afterward?"|
I haven't tried it but suspect you could pull off a fully paleo-fied version, substituting in almond flour and sweetener of your choice (date sugar or maple sugar might work well) for the flour and sugar.
The recipe is adapted (by me) from Barbara Kafka's cookbook Microwave Gourmet. It was published in the New York Times on April 2, 2008.
Steamed Chocolate Pudding Cake, the Gluten-Free, Casein-Free Version
Time: 15 min
2 Tbsp room temperature ghee or coconut oil (original recipe: butter)
8 Tbsp chilled ghee or coconut cream (original recipe: cold butter, in pieces)
8 oz semisweet or dark chocolate
1/2 c light brown sugar, packed
1 tsp vanilla extract
1/2 c full-fat coconut milk (original recipe: heavy cream)
1/3 c gluten-free baking flour, corn flour, or almond meal (original recipe: flour)
1/2 tsp baking powder
1. Use room temperature fat to grease a 4-cup microwave-safe bowl.
2. Put the chocolate in a food processor and grind it (note: LOUD!),
then add the cold ghee/coconut oil and sugar.
Process until combined. Add the remaining ingredients and process until smooth.
3. Pour into the greased bowl
and cover tightly with plastic wrap. Microwave on high for 4 to 5 min, or until just set. Remove, pierce the plastic with the tip of a sharp knife, and cover with a heavy plate.
Let it rest for 10 min. (It keeps cooking during this time, so don't skip this step!)
4. Unmold onto a serving plate and serve warm or cold.
|Cake and ice cream! Birthday ultra classic.|