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Lava Cakes
Chocolate lovers will love it! This fondant chocolate cake is perfect for a cosy moment with friends or family on these winter days.
Lava Cakes
Ingredients
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 trayÂ
- 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!
from a small bakery nestled on the foothills of the Swiss Alps, we use our creativity and patisserie skills to reinvent your favourite, most indulgent treats with wholesome and nutritious ingredients, so you never have to miss out on the fun!
