Dessert, Ironclad Junior, Chocolate Lava Cake, Molten Chocolate, Vegan Dessert, Valentine's Day, Dairy Free, Pana Organic, Ironclad Junior
4.7 from 0 reviews
Preheat a fan-forced oven to 200°C or a conventional oven to 220°C.
Place two Ironclad Junior pans in the oven for 5 minutes to preheat.
Melt the chopped chocolate and vegan butter in a heatproof bowl over a double boiler, or in short bursts in the microwave, stirring until smooth.
In a separate bowl, whisk together the sugar, oat milk and vanilla.
Pour in the melted chocolate mixture and whisk until combined.
Sift in the flour, cocoa powder, baking powder and salt. Fold gently until just combined.
Carefully remove the Junior pans from the oven and lightly grease them with coconut oil or vegan butter.
Divide half the batter between the two pans.
Place one square of chocolate in the centre of each, then cover with the remaining batter.
Bake for 9–11 minutes, until the edges are set and the centres remain soft. Bake for 9 minutes for a looser molten centre.
Rest for 1–2 minutes before serving.
Serve straight from the pans or run a knife around the edges and carefully invert onto plates.
Finish with chocolate shavings, fresh berries and vegan ice cream.
A lava cake earns its name in the first cut. The outside should hold. The centre should not. These are made with dairy-free chocolate, oat milk and coconut sugar, then baked in preheated Junior pans so the edges set quickly while the middle stays soft. An extra square of chocolate in each one makes the result even less restrained. Serve them warm with berries, chocolate shavings and a scoop of vegan ice cream. A little dramatic, very chocolatey and exactly right for two.
Photography by Anna Critchley
No reviews yet — be the first.
to review this recipe and earn badges.
