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Fudgy Chocolate Skillet Cake Recipe (with Video)

Mushroom-free, Not pescatarian, Dairy
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By
paleoglutenfreeguy

Discover our Fudgy Chocolate Skillet Cake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 5min | Cook 20min

Ingredients

- 1 cup Superfine blanched almond flour, not almond meal
- 0.25 cup Coconut sugar
- 2 Tbs Unsweetened cocoa powder
- 0.75 tsp espresso powder
- 0.25 tsp fine sea salt
- 0.5 cup unsweetened plain almond milk
- 0.5 tsp Vanilla extract
- 1 Egg, or flax egg (see below)
- 1 flax egg for each egg mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 10 minutes
- 2 Tbs Chocolate chips, dairy-free, if necessary, plus more for topping if desired
- Ice cream, of your choice (dairy free if necessary
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Directions

1. Heat the oven to 400°.
2. Grease a 6-6.5" cast iron skillet.
3. In a medium bowl whisk the almond flour, coconut sugar, cocoa powder, espresso powder and salt.
4. In a 2-cup measuring glass, pour in the almond milk and vanilla extract. Add the flax egg (or regular egg) and whisk until combined.
5. Pour the wet ingredients into the dry ingredients and stir until combined.
6. Stir in the 2 tablespoons chocolate chips.
7. Pour the batter into the skillet and smooth across the entire pan for an even layer. Sprinkle more chocolate chips over the top, if desired.
8. Place the pan in the oven for 18-20 minutes. The center will look dry and set and the edges will be darker.
9. Remove from the oven and let it rest for about 10-15 minutes to give it a chance to settle and cool a bit.
10. Top with your ice cream of choice and carefully dig in, keeping in mind that the skillet will be hot.

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