Molten Chocolate Lava Cakes

"This recipe comes from the Fat free Vegan. I haven't tried it yet, but it looks scrumptious!"
 
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Ready In:
1hr 5mins
Ingredients:
19
Serves:
8
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ingredients

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directions

  • Preheat oven to 350'F. Lightly spray 8 oven safe large ramekins or custard cups and place on a cookie sheet.
  • FOR THE MOLTEN CENTER.
  • In a small, heavy pot, combine the chips, cornstarch, and soy milk. Stir constantly over medium-low heat until the chips are melted and the texture is smooth. Turn off heat and set aside.
  • FOR THE CAKE:.
  • In a blender or food processor, blend together the spinach, soy milk, zucchini to a smooth puree. Add the agave, maple syrup, oil, flax, coffee substitute, apple cider vinegar, and vanilla, blend to combine. Set aside while you measure the dry ingredients, or for at least two minutes.
  • In a large bowl, sift together the flours, cocoa, baking powder, baking soda, and salt. Pour the wet ingredients into the dry and whisk together to combine.
  • Scoop about 1/4 cup of the cake batter into each ramekin, then place a large spoonful (about 2 tablespoons of filling on it (try not to touch the sides of the ramekin otherwise it will not work). Cover with more batter so that the ramekin is 2/3 full.
  • Bake the cakes in your preheated oven for 35-40 minutes, until a tester inserted in the edge comes out dry. The middle will remain moist, as that's where the molten filling is. Remove from oven and cool for 10 minutes.
  • Turn cakes out onto serving dishes. Serve immediately. You can garnish with fresh raspberries and vegan whipped cream if desired.
  • You can half this recipe also.
  • Bon Appetit!
  • Variation: Omit the molten center and gently stir 2/3 cup chocolate chips to the batter before filling the pan. Maybe be baked as cupcakes.

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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