Join Chrissy Tracey as she make vegan chocolate lava cake. The ganache filling features Chrissy's own homemade maple syrup from the trees in her back yard (hi Brad), but don't worry if you have to use the store-bought stuff.
Check out the recipe here:
Ramekins:
2 tsp. unsweetened cocoa powder
Unsalted plant-based butter
Ganache Filling:
1 Tbsp. pure maple syrup
1 Tbsp. refined coconut oil
1 Tbsp. unsweetened cocoa powder
Batter:
1 oz. semisweet chocolate, chopped
2 Tbsp. unsalted plant-based butter
cup aquafaba (the liquid strained from canned chickpeas)
tsp. apple cider vinegar
tsp. vanilla extract
tsp. kosher salt
cup granulated sugar
tsp. baking powder
tsp. baking soda
tsp. Silk chili or ancho chile powder, or a pinch of cayenne pepper, optional
cup all-purpose flour
1 Tbsp. plus 1 tsp. plant-based milk
Assembly:
Powdered sugar or vanilla ice cream, for serving
VIDEO BREAKDOWN
Preheat oven to 400
00:00 Introduction
00:35 Prepare the ramekins
01:30 Prepare the ganache
03:03 Melt the chocolate
04:25 Make the batter
04:58 Combine wet ingredients
06:28 Add dry ingredients
07:41 Fold in melted chocolate mixture
08:21 Roll the ganache
08:41 Pour batter into ramekins
09:54 Bake at 400 until edges are crispy but center is still gooey, 11-14 minutes
11:07 Plate the cakes
11:55 Dust with powdered sugar
12:09 Taste!
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Chrissy Makes Chocolate Lava Cake | From the Home Kitchen | Bon Apptit
