Ingredients:
- 1 Tbsp + extra softened Vegan Butter (for greasing)
- 2 tsp Unsweetened Cocoa Powder (for dusting)
- 6 Tbsp Vegan Block Butter (solid)
- 4 oz Vegan Dark Chocolate (70%+, finely chopped or high-quality chips)
- 1/4 cup Plant Milk (Oat or Soy)
- 1 tsp Vanilla Extract
- 1/2 cup Granulated Sugar
- 1/2 cup All-Purpose Flour
- 2 Tbsp Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/4 tsp Fine Sea Salt
- 4 x 1-inch squares Vegan Chocolate Chunks (for the molten centre)
Instructions:
- Preheat the oven to 425°F (220°C). Generously butter the inside of the four 6-ounce ramekins. Dust them thoroughly with cocoa powder, tipping out the excess. Place them on a baking tray.
- Over a double boiler, melt the 6 Tbsp of vegan butter and the 4 oz (115g) of chopped dark chocolate until smooth. Set aside to cool slightly.
- In a separate bowl, whisk together the plant milk and vanilla extract. Whisk the sugar into the slightly cooled chocolate mixture until dissolved and smooth.
- Sift the flour, 2 Tbsp cocoa powder, baking powder, and salt together in a medium bowl.
- Pour the wet chocolate mixture into the dry ingredients. Using a rubber spatula, gently fold until just combined—do not overmix.
- Divide the batter evenly among the four prepared ramekins. Place the filled ramekins into the refrigerator for at least 30 minutes to chill and firm up the batter.
- Once chilled, gently press one 1-inch vegan chocolate chunk into the centre of each batter-filled ramekin. Ensure the chocolate is fully submerged but sitting just beneath the surface.
- Transfer the tray to the preheated 425°F (220°C) oven. Bake for 10–14 minutes.
- Check for Doneness: The edges of the cakes should look set and slightly pulled away from the ramekin. The centre should still have a distinct, large wobble when the tray is lightly shaken.
- Remove from the oven. Allow them to cool on the counter for only 1 minute. Place a small serving plate upside down over the ramekin, quickly invert, and gently lift the ramekin. Serve straight away.