Hello, how are we these days? I hope you are all well. For those who love cocoa and enjoy its rich, decadent flavour, chocolate is more than just a treat. You won’t want to miss out on the Chocolate Lava Cake. The moment when a piece melts on your tongue, filling your senses with warmth and sweetness, is pure bliss. So, without further ado, let’s get cooking!
Ingredient
48g Dark chocolate
12g Rice Brain Oil
120g Soy milk
38g Raw sugar
96g All purpose flour
7g Cacao powder
1/4 tsp Baking Powder1/8 tsp Sea saltOdourless Coconut oil for brushing the cup
Method
- Heat and melt the chocolate over a double boiler.
- Add vegetable oil and mix well.
- Add soy milk, raw sugar, and sea salt, keeping the mixture over the double boiler and stirring well.
- Add sifted flour, cocoa powder, and baking powder, and mix thoroughly.
- Chill the batter in the fridge for 15 minutes.
- Brush the baking cups evenly with odourless coconut oil.
- Pour the batter into the cups, filling them to 80%, and bake at 185°C for 8 minutes.
- Immediately remove from the cups after baking.
- You can serve it with a scoop of ice cream and mixed berries compo
- Enjoy it
Note
- Each oven has a different performance which may affect the molten centre of the cake, so you might need to adjust the baking time.
- I use aluminium cups, which conduct heat quickly, requiring a shorter baking time.
- Trick from my pastry chef, she said to portion the cup and add a small block of chocolate then freeze overnight. You can get more slurry effect.
- The cake should be unmolded and enjoyed right away after baking, as the residual heat from the cups will continue to cook the cake, reducing the molten effect.
- If you don’t have odourless butter, you can substitute it with vegan butter.
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