Mexican Chocolate Lava Cakes

 

Makes 4

 

Ingredients:

 

Filling:

 

1/2 cup chopped vegan dark chocolate or  chocolate chips

1/4 cup coconut cream, coconut milk

Cake:

 

3/4 cups quinoa flour (or all-purpose gluten-free flour)

2 Tbsp cacao powder or unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp cinnamon

1/4 tsp chipotle powder

1/4 tsp sea salt

1/2 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved

2 Tbsp almond butter

1 tsp pure vanilla extract

1/2  cup filtered water

1 Tbsp apple cider vinegar

Instructions:

Adjust the oven rack to the centre position and preheat it to 375F.

Drizzle four one-cup ramakins or custard bowls with oil.

To prepare the ganache filling, add the chocolate and coconut milk in the upper section of a double boiler, whisk, and heat the mixture until it melts, blends, and becomes smooth. Switch off the heating source.

In a sizable basin, thoroughly mix flour, baking soda, baking powder, cinnamon, chipotle powder, and sea salt to create the cake batter.

In a blender, combine the dates, water that was set aside, almond butter, water, and vanilla extract. Blend until smooth, and then stir the blended ingredients thoroughly into the flour mixture. Add the cider vinegar and whisk until bubbles appear.

 

Pour half of the cake mixture into each of the prepared dishes, filling them halfway, and then place two tablespoons of ganache in the centre of each. After spreading the leftover batter over each, transfer them to a sheet and bake them.

Bake for 15 to 18 minutes, or until cakes are set but not overdone.  Take it out of the oven and give it ten minutes or so to cool.

 

If any of the ganache has been set, reheat it.

After the cakes have sat for ten minutes, remove the mould, cover with the ganache, and serve warm.

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