John Myers
Ingredients for 10 servings:
- 200 g chocolate, with 70% cocoa content, vegan
- 75 ml rapeseed oil
- 270 ml oat milk (oat drink)
- 1 vanilla pod(s), including the pulp
- 170 g flour
- 85 g raw cane sugar
- 1 ½ tbsp, heaped cocoa powder
- 1 pinch of salt
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
Break off ten pieces of chocolate and set aside. Finely chop the chocolate and melt it in a small bowl over a pan of warm water. Mix the rapeseed oil, oat milk, and vanilla seeds, then add to the melted chocolate and stir well. Sift the flour and mix with the raw cane sugar, cocoa powder, and salt. Add a tablespoon at a time to the wet ingredients and stir until a smooth batter forms. Brush the holes in a muffin tin with rapeseed oil or line the muffin tins with paper baking cups. Preheat the oven to 200°C (fan). Place a tablespoon of batter into each of the ten holes, place a piece of chocolate in each, and cover all ten molds evenly with the remaining batter. Bake the lava cakes on the middle rack of the preheated oven for about 10 minutes. Then carefully remove them from the tin.
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