Vegan Chocolate Lava Cake

Instructions

1. Step 1

   Put the dark chocolate in a mixing bowl. Warm the coconut cream in a saucepan over low heat until steaming, then pour it over the chocolate.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml Coconut Cream, 80.0 gr Dark Chocolate

   Cookware: mixing bowl, saucepan

2. Step 2

   Let the mixture stand briefly, then stir until smooth. Refrigerate the ganache until firm enough to scoop.

   Timer: 25 min (fixed)

   Cookware: mixing bowl, rubber spatula

3. Step 3

   Heat the oven to 200°C. Grease four ramekins with 1 tbsp (15 ml) vegetable oil, arrange them on a baking sheet, and set aside.

   Ingredients used: 15.0 ml Vegetable Oil

   Cookware: baking sheet, ramekin

4. Step 4

   Whisk the flour, sugar, cocoa powder, baking powder, and salt together in a clean mixing bowl.

   Ingredients used: 90.0 gr All-Purpose Flour, 4.0 gr Baking Powder, 1.0 gr Fine Salt, 100.0 gr Granulated Sugar, 25.0 gr Unsweetened Cocoa Powder

   Cookware: mixing bowl, whisk

5. Step 5

   Whisk the soy milk, vanilla extract, and remaining 3 tbsp (45 ml) vegetable oil together in a second mixing bowl.

   Ingredients used: 120.0 ml Unsweetened Soy Milk, 5.0 ml Vanilla Extract, 45.0 ml Vegetable Oil

   Cookware: mixing bowl, whisk

6. Step 6

   Pour the wet mixture into the dry mixture and stir just until no dry flour remains.

   Cookware: mixing bowl, rubber spatula

7. Step 7

   Divide half of the batter among the ramekins. Divide the chilled ganache into four portions, place one in the center of each ramekin, and cover evenly with the remaining batter.

   Cookware: baking sheet, ramekin, rubber spatula

8. Step 8

   Bake at 200°C until the tops look matte and the outer edges are set, about 12 minutes.

   Timer: 12 min (fixed)

   Cookware: baking sheet, ramekin

9. Step 9

   Cool the cakes on a wire rack for 2 minutes. Loosen the edges carefully, invert each cake onto a serving plate, and serve warm.

   Timer: 2 min (fixed)

   Cookware: ramekin, wire rack