The moment of truth. You hold your breathe. Timidly and cautiously you push your silver spoon through the center. As you reach the bottom, you slowly feel it out and open up hoping to see a stream of melted thick chocolate ooze out. Yes that’s when you know you have a proper chocolate molten lava cake.
I have very fond memories of eating chocolate lava cake in Hong Hong. I would visit smaller dessert stores in Causeway Bay (a very busy area in Hong Kong). Small tables and stools were packed side by side to fit more guests in the small space. People come and go quickly for a small treat – whether that be some sweet beancurd soup, grass jelly with milk and ice cream, stuffed crepe with mango, shaved ice with red beans, fruit and nuts, or a delicious molten chocolate cake. It is not unusual to see these stores offering a diversity of treats inspired from both the east and west. What I love about desserts I find in Hong Kong is that it is less sweet and in smaller portions than what I find in the US. These cute little desserts stores were always fun to visit with friends for an afternoon treat or even for an after dinner treat.
In the US, molten lava cake is harder to come by – perhaps in the frozen section at Trader Joes? a fancy restaurant? So in light of Valentines Day, we thought we would share a healthier, nutrient packed version of this classic dessert. Whether you like chocolate or not, you cannot deny the excitement of cutting open a molten chocolate cake and waiting for the chocolate to flow out. To achieve this rather amazing runny texture it typically requires 1) lots of fat to give it a nice smooth texture 2) precise cooking time and temperature. Regardless, the very reason that makes it so wonderful is also the reason why it is such a calorie dense dessert.
Our version today provides a cheat’s method, ensuring that it is somewhat nutritious but also gauranteeing you always achieve this perfect runny texture. The secret? a couple of chocolate chips in the center. To give it the same moistness you get from butter or oil we introduce beets! It is subtle in taste and provides bulk to the cake. The more chocolate you add in the center the more runny it becomes!
Hope you enjoy! Bringing this beautiful recipe to you to share with your significant other or friends!
TIPS:
- Chocolate Ganache centers: After freezing for 40-50 mins, your centers should come out soft, paste-like. It should not be frozen! If it is, let it sit in room temperature to let it soften. You may also make the center the day before, but take it out right before you start making these cake and let it soften until it becomes soft and forms into a paste too.
- Muffin tins: This is best made in muffin tins. If you use anything else bigger like ramekins, you may need to slightly under-bake it and the cake will come out flatter.
- Greasing: Make sure you grease the muffin tins well and coat with cocoa powder, dusting off excess. This ensures that the cakes will come out nicely. You may also eat it straight from the pan!
- I highly suggest you do no more than two because the cakes can be fragile and inverting the cake can be quite difficult!
- ¼ cup oats (gluten-free, if needed)
- 2 tbsp cocoa powder
- 3 tbsp coconut sugar
- ¼ tsp baking powder
- ⅛ tsp baking soda
- pinch of salt
- 4 tbsp almond milk (1 tbsp will be used for molten center)
- 2 tbsp of applesauce/ canned sliced beets (make sure they are plain, do not get pickled beets)
- ½ tsp vanilla
- ½ tsp lemon juice or vinegar
- 2 tbsp (30g) vegan semisweet mini chocolate chips (I use enjoy life brand, I have not used any other brand to test)
- MOLTEN CENTER: Melt semisweet chocolate chips and mix in 1 tbsp of almond milk. (I used a microwave. Just do it in small increments, take it out and mix until it becomes smooth). Place in a bowl and freeze uncovered for at least 40 mins until it is firm enough to form into a ball (it will feel like a paste).
- Preheat oven to 350F.
- Prepare a muffin tray (do not use ramekins for this). Grease 2 muffin holes in your muffin tin! generously coat with cocoa powder, and dust off the excess. You want to make sure the rims are covered with cocoa powder.
- In a blender, add the rolled oats, sugar, cocoa powder, baking powder, baking soda and salt. Blend until fine. If you are using oat flour, you can just mix everything in a bowl.
- Add in the applesauce/ beets, remaining 3 tbsp of almond milk and lemon juice. Blend until incorporated.
- Divide most of the batter into the greased muffin pan, leaving a tiny bit to spoon over the filling.
- Take out your frozen filling. NOTE: The consistency should not be frozen but more like paste. If it is still frozen take it out and let it sit at room temperature.
- Divide your cold chocolate center into half. Shapes into a ball and place the frozen chocolate center into the middle of the batter. Push it down into the center. Cover the top with remaining batter, you want to make sure there is enough batter covering it.
- Bake for 12 mins until the edges are fully cooked and the middle is just set/ slightly jiggly. (You should not poke it with a toothpick because it will be wet from the gooey center)
- Let it rest for 5 mins.
- Gently loosen only ONE cake with butter knife. If you loosen both, both cakes will fall out when you flip it. Carefully invert the cake onto your serving plate.
- Repeat with the next cake. Enjoy immediately!
LOVE,
Zoe & Mia
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