Lava Cakes

Ingrédients

Makes 8

130 g plain flour
2 tbsp cocoa powder
1 tsp baking powder
Pinch of sea salt
200 g silken tofu
2 tbsp M’lk
2 tbsp rapeseed oil
160 g caster sugar
2 tsp espresso powder
2 tsp vanilla extract
140 g vegan butter
200 g Rhythm 108 chocolate

Instructions

Preheat the fan oven to 180 degrees
Grease 8 individual pudding tins with vegan butter and dust the inside of the moulds with cocoa powder then turn them upside down and tap to remove the excess. Put the tins on a baking tray
In a mixing bowl sieve together the flour, cocoa powder, baking powder and sea salt
Blend until smooth the silken tofu, M’lk, rapeseed oil, caster sugar, vanilla extract and espresso powder
Over a low heat melt the vegan butter and 170g of rhythm 108 chocolate in a saucepan and take off the heat once they’ve combined
Pour in the blended tofu slowly and whisk constantly until combined
Add half the tofu/chocolate mixture to the flour mixture and stir until smooth. Add the remaining half until just combined with no lumps
Place a spoonful of batter in the bottom of each mould
Chop up rhythm 108 chocolate into chocolate chunks and place a loaded teaspoon in each mould and then cover with the remaining batter, making sure to divide it equally between each mould. The batter should completely cover the chocolate chunks
Cook in the oven for 9 minutes
Place your serving plate or bowl on top of the mould then invert and tap gently on a counter the cake should easily come away from the mould, repeat with the remaining cakes and dust with cocoa powder or drizzle with melted chocolate and enjoy!

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