Chocolate Lava Cakes
Homemade chocolate lava cakes are the ultimate decadent dessert. These warm, rich and fudgy cakes have an oozy chocolate centre that flows out when cut open. Making just two cakes, this recipe is perfect to share with your loved one.
Prep Time 5 minutes
Cook Time 14 minutes
Servings 2 people
- ¼ cup (60 grams) dairy-free butter
- 60 grams dark chocolate
- ½ cup icing sugar
- 1 egg + 1 egg yolk
- 1/4 teaspoon vanilla
- pinch salt
- ¼ cup plain flour
Preheat oven to 200°C and grease two ramekins with dairy-free butter or oil spray and dust with cocoa powder.
Add dairy-free butter and dark chocolate to a microwave safe bowl and microwave in 20 second bursts, stirring well between until it is melted and smooth.
Whisk in the icing sugar until combined. Add in the egg and egg yolk, again whisking until smooth. Add in vanilla, salt and plain flour and whisk together.
Split the batter between the two ramekins and bake in the oven for 12-14 minutes (I like 12). Turn the ramekin upside down on a plate and lightly tap the bottom and sides to release the cake. Carefully remove the ramekin and top the cake with ice cream. Did in and watch the middle ooze out.
This dessert should be eaten straight away and is not recommended to make in advance.
I use Nuttelex to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.
Not from Australia? Check out my US Conversion Guide.