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Nutrition Facts
Serving Size 147 g
(Approx. 4 Servings)
Amount Per Serving
Calories 590 Calories From Fat 410
% Daily Value*
Total Fat 45 g 69%
Saturated Fat 26 g 130%
Trans Fat 1.0 g
Cholesterol 250 mg 83%
Sodium 300 mg 13%
Total Carbohydrate 44 g 15%
Dietary Fiber 4 g 16%
Sugars 36 g
Protein 11 g
Vitamin A 20% Iron 15%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Gooey Chocolate Caramel Lava Cake
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

8 Tbsp salted butter
1/2 cup(s) coconut sugar
4 Oz H-E-B Organics Semi‑Sweet Chocolate Baking Bar 55% Cacao, chopped into small pieces
1 Tsp vanilla extract
2 Tbsp almond flour
4 large eggs, 2 whole eggs + 2 yolks
12 Rolos Chewy Caramel Candy
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Preheat oven to 425°F.
Heat a small sauce pan over medium and melt butter. Add sugar and whisk well to dissolve. Add chocolate and stir to melt. Mix in vanilla and almond flour.
In a separate bowl, whisk eggs and egg yolks.
Add a melted chocolate mixture a little at a time to eggs and whisk to incorporate until completely combined.
Add 1/4 of batter into 8 oz. ramekins or large muffin cups. Place 3 Rolos in the center. Top with remaining batter to cover candies completely.
Bake for 11 to 13 minutes, or until batter puffs up slightly and looks dry around the edges, but soft in the middle. Do not over bake.
Chef's Note: Great served with vanilla ice cream on the side.


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