{"id":2504,"date":"2021-02-10T11:00:12","date_gmt":"2021-02-10T16:00:12","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=2504"},"modified":"2021-08-11T15:46:46","modified_gmt":"2021-08-11T19:46:46","slug":"vegan-chocolate-lava-cake","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-chocolate-lava-cake\/","title":{"rendered":"Vegan Chocolate Lava Cake"},"content":{"rendered":"\n

Any time I think of lava cake I think of Jon Favreau in Chef<\/em> screaming \u201cIT\u2019S F*CKING MOLTEN!!!\u201d at a food critic while squeezing one in his hand. Great movie. Lava cake is one of those classic desserts that\u2019s on a lot of restaurant menus but is actually quite easy to make at home too! It\u2019s comforting, decadent and warm, with a gooey chocolate center. So it was only appropriate that I make a vegan<\/em> chocolate lava cake.<\/p>\n\n\n\n

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How to make chocolate lava cake<\/strong><\/h2>\n\n\n\n
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There are two main ways to make lava cake. <\/p>\n\n\n\n

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One way is simply undercooking the cake so the center remains raw (but safe to eat) batter. It\u2019s a milder version since you don\u2019t get a puddle of pure chocolate but rather spoonfuls of chocolate cake batter. It can be tricky to time depending on the strengh of your oven. Just a few minutes too long and you\u2019ll end up with chocolate cake. A few minutes less and it won\u2019t hold it\u2019s shape because the outside hasn\u2019t set enough. <\/p>\n\n\n\n

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The other way is the more foolproof method of making it. It\u2019s done by placing a ball of frozen chocolate ganache in the middle so it melts in the oven and creates the molten effect once you dig into it. You\u2019re guaranteed to get a melted center regardless if you have a crappy oven like mine or a great one.<\/p>\n\n\n\n

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In this recipe I sort of combined the two methods to get the best of both worlds. A soft center from the slightly undercooked cake but also pieces of melted chocolate to intensify the flavour and loosen it up.<\/p>\n\n\n\n

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the batter<\/strong><\/h3>\n\n\n\n
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The batter is fairly straightforward to make. It\u2019s all mixed by hand and the only \u201cout of the ordinary\u201d ingredient is almond powder. Toasted almond powder adds some depth of flavour to the cake and rounds out the chocolate flavour, along with the instant coffee granules. It also contains both cocoa powder and<\/em> melted chocolate to hit alllll the chocolate notes.<\/p>\n\n\n\n

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The batter is also on the thicker side, like brownie batter rather than cake. This helps to prevent the chocolate pieces from sinking to the bottom of the ramekin during baking and causing the cake to stick. <\/p>\n\n\n\n

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The molten center<\/strong><\/h3>\n\n\n\n
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After lots of trial and error (more than any other recipe), the best result I got in terms of flavour and<\/em> molten center was simply with pieces of chocolate. Yup, that easy. Just underbaking the batter can be tricky since the outside can\u2019t set enough without eggs while also keeping a molten center. And since the batter is thicker than a traditional lava cake batter, it ends up being more goopy than molten with this recipe.<\/p>\n\n\n\n

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With a ball of ganache, there\u2019s the added step of having to freeze it until solid. Plus, the most accessible way of making vegan ganache<\/a> is by using coconut milk or cream instead of heavy cream, and I wanted to avoid imparting a coconut flavour to the recipe. Ganache also results in a more liquid center because of the added cream, and I personally prefer a slightly<\/em> thicker\/creamier one.<\/p>\n\n\n\n

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The key to that is using a couverture chocolate or good quality chocolate bar. The reason being that they have a higher content of cocoa butter so when they melt they\u2019re very fluid, but still creamy. I don\u2019t recommend using chocolate chips for the center!<\/strong> They contain stabilizers and a lower cocoa butter percentage so they hold their shape during baking. Not ideal for the molten center, but fine to use in the batter.<\/p>\n\n\n\n

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Can i make vegan lava cake ahead of time?<\/strong><\/h2>\n\n\n\n
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This vegan chocolate lava cake (and any lava cake really) is best enjoyed fresh and warm so the center is molten. If left to sit, the center will solidify. Yes, you could probably microwave it, but it won\u2019t be exactly the same. <\/p>\n\n\n\n

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The best way to have it fresh but still make it in advance is to make the batter ahead of time, portion it into the greased and dusted ramekins, cover them and refrigerate for up to a day. At least one hour before baking, take them out and let the batter come to room temperature. Then bake them following the same instructions.<\/p>\n\n\n\n

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If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

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Vegan Chocolate Lava Cake<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Decadent vegan lava cake with a warm molten center of melted chocolate and slightly undercooked chocolate cake batter.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n \n<\/div>\n\n
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Course <\/span>Dessert<\/span><\/div>
Total Time <\/span>37 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>2<\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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Cake<\/h4>