Chocolate Fondant Lava Cake -Gluten-Free OR Vegan-
17/03/2020
There are usually two types of Chocolate Lava Cake recipes.
One is making a chocolate batter and not baking it completely (the center is still raw), the other one is making a chocolate batter and putting chocolate sauce in it, then baking it.
For the first one, the batter is easy to make. You can make it with only one-bowl but baking is more difficult because you need to find the best timing to take it out from the oven and you have to eat it as soon as possible once the cake is ready.
Therefore, when we bake this cake for shops or restaurants, we use the other way. We prepare the chocolate sauce beforehand and make the cake batter then, we fill the batter with the sauce and bake it. The under-baked method is easier, but making the sauce and batter separately is more delicious!
In addition, I have also created the recipe in a vegan version! It’s egg-free, dairy-free and nut free!
It was not easy for me to create this recipe, because I wanted to share not only “vegan”/”plant based”, but also “delicious”. I’ve eaten TOO MUCH Chocolate cake while trying to create the ideal recipe which resulted in a little stomach ache, but I found an exquisite one, so I’m very happy to share this with you!
I hope you enjoy either one, or both, as you like!:)
Recipes
Fondant Lava Chocolate Cake -Gluten Free-
Ingredients
Chocolate sauce
- 50 g (1/3 cup) dark chocolate chips - I use 67%
- 60 ml (4 tbsp) whipping cream
Chocolate cake batter
- 150 g (1 cup) dark chocolate - I use 67%
- 25 g (2 tbsp) unsalted butter
- 3 egg yolks
- 15 g (1.5 tbsp) rice flour or gluten-free flour
- 3 egg whites
- 40 g (3.5 tbsp) sugar
Instructions
Chocolate sauce
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Heat whipping cream until it is simmering, and pour it over the chocolate. Mix it gently from the center until it’s well combined.
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Pour into any container lined with plastic film, and let cool in the fridge. Once it gets solid, cut it into 6 pieces.
Chocolate cake batter
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Put dark chocolate and butter into a bowl, place onto the double-boiler.
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Once completely melted, remove from the pot. Add egg yolks, and mix until combined.
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Add gluten-free flour and mix in.
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In a separate bowl add sugar into egg whites, and start whipping. Beat until whites make meringue with soft peaks.
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Add half of the meringue to the chocolate mixture and stir them well. Then add the rest of the meringue and mix by folding them gently from bottom to top.
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Fill half of each cup with batter, then press and shape the hardened chocolate sauce into a small little flat ball then push gently into the batter.
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Cover completely with chocolate batter. Bake at 180°C/360℉ for 10 min.
Fondant Lava Chocolate Cake -Vegan-
Ingredients
Chocolate sauce
- 50 g (1/3 cup) dairy-free dark chocolate
- 60 ml (4 tbsp) coconut milk
Chocolate cake batter
- 100 g (2/3 cup) dairy-free dark chocolate
- 40 g (3 tbsp) coconut oil
- 60 g (1/3 cup) sugar - I use unrefined organic cane sugar
- 60 g (1/2 cup) flour
- 20 g (3 tbsp) unsweetened cacao powder
- 2 g (1 tsp) baking powder
- 80 ml (1/3 cup) soy milk
Instructions
Chocolate sauce
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Heat coconut cream until it is simmering, and pour it over the chocolate. Mix it gently from the center until it’s well combined.
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Pour into any container lined with plastic film, and let cool in the fridge. Once it gets solid, cut it into 6 pieces.
Chocolate cake batter
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Put dairy-free dark chocolate and coconut oil into a bowl, place over the double-boiler and melt completely.
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Add sugar and mix just until incorporated.
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Mix flour, unsweetened cacao powder and baking powder a bit, then sift into the bowl. Mix gently but don’t over mix.
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Add soy milk and mix in.
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Fill half of each cup with batter, then press and shape the hardened chocolate sauce into a small little flat ball then push gently into the batter.
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Cover completely with chocolate batter. Bake at 180°C/360℉ for 12 min.
Helpful Tips
Both of these recipes can be baked beforehand and stored before serving. Just warm the cake up in the microwave or oven until the cake is hot.