Elena Kalmykova is a talented pastry chef from Paris who also happens to be a customer of ours (her parents live in NZ). Elena has kindly created this delicious recipe for our blog - a vegan chocolate lave cake made with Foundry Chocolate's Colombia 70%.
If you haven't yet discovered the joys of baking with craft chocolate, this could be a great place to start...
45g apple purée (to make it at home, bake apples in the oven until tender)
60g unsweetened almond milk
½ tsp vinegar or lemon juice
30g organic cane sugar
15g melted coconut oil
¼ tsp vanilla extract
⅓ tsp baking powder
Pinch sea salt
15g unsweetened cocoa powder
35g wholegrain flour (or gluten-free flour mix)
15g Foundry Colombia 70% + 4 extra pieces for the middle
Coconut cream to serve
1. Grease two standard size muffin tins/silicone moulds with coconut oil and coat with cocoa powder, shake out excess. Preheat oven to 190 °C (375 °F).
2. Melt the chocolate on a water bath/in the microwave.
3. Pour the almond milk and vinegar in a small mixing bowl and mix. Let set for a few minutes to activate.
3. Add the sugar, oil, vanilla, and apple puree to the bowl. Then add the cocoa powder, flour, baking powder, salt and melted chocolate. Mix until no large lumps remain.
4. Divide the batter evenly between the two muffin tins - it should come up to about 4/5 of the tin. Put 2 squares of the dark chocolate in the middle of each cake. Bake for 13 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It should feel a little fudgy in the middle.
5. Let rest in the pan for a few minutes before removing. Then gently loosen the edges with a butter knife, top with a cutting board or plate and carefully flip it over. Gently transfer to serving plates.
6. Immediately top each cake with another square of dark chocolate. Serve with whipped coconut cream and a sprinkling of icing sugar.
Thanks so much to Elena for creating this amazing recipe for us. Be sure to give her a follow on Instagram - @elena__kalmykova