Vegan Chocolate Lava Cake

Allergens

Dairy, Eggs, Soy (may contain traces of soy)

Ingredients

• 6 oz dairy
• free dark chocolate, finely chopped 1 cup dairy
• free butter, divided 2/3 cup granulated sugar 1/2 cup unsweetened cocoa powder 1/4 tsp salt 1 cup all
• purpose flour 4 large eggs 8 egg yolks Powdered sugar, for dusting (optional)

Instructions

1. Begin by melting the dairy free dark chocolate and half of the dairy free butter in a double boiler over low heat. Once fully melted, remove from heat and whisk in the granulated sugar, unsweetened cocoa powder, and salt until well combined. In a separate bowl, whisk together the flour, eggs, and egg yolks. Gently fold the wet ingredients into the chocolate mixture, ensuring not to overmix. Divide the batter evenly among six greased and parchment lined ramekins, and chill in the refrigerator for at least 2 hours or until ready to bake. Preheat your oven to 450°F (232°C). Remove the ramekins from the refrigerator and place them on a baking sheet. Bake for 12 14 minutes, or until the outer edges are firm but the centers remain slightly soft. Allow the cakes to cool for about 5 minutes before carefully inverting onto serving plates. Top with a dusting of powdered sugar if desired.

Chef’s Insight

This Vegan Chocolate Lava Cake is an exquisite dessert that proves indulgence can be achieved without compromising on taste or texture. The combination of rich, velvety chocolate and warm, gooey centers creates a sensory experience like no other.

Notes

This Vegan Chocolate Lava Cake is best served warm and can be reheated in the oven or microwave if necessary. For a richer experience, serve with dairy-free ice cream or whipped cream.