Another delicious Lesley Elizabeth recipe!
EGGLESS CHOCOLATE LAVA CAKE Avocado Oil
Makes 3
Dry Ingredients:
½ cup whole wheat or all-purpose flour
3 tablespoons cocoa powder
1 pinch salt
¼ teaspoon baking soda
Wet Ingredients:
⅓ cup sugar
½ cup cold water
2 tablespoons Avocado Oil
½ tablespoon vinegar
½ teaspoon vanilla extract
90 to 100 grams (3.5 ounces) semi sweet, bitter sweet or sweet chocolate
- Place a sieve on to a bowl and add dry ingredients, sift directly into the bowl. Set aside.
- In another bowl, add sugar and cold water, stir until all the sugar is dissolved. Add Avocado Oil and stir well. Add vanilla extract and vinegar, mix again.
- Using a wire whisk, add the wet ingredients to the dry ingredients and mix until well incorporated.
- Pour batter into three greased ramekins or muffin cups. Place chocolate squares into the batter gently pressing the chocolate squares so that they get immersed in the batter.
- Preheat oven for 15 to 20 minutes at 400⁰ F before you start baking. Place ramekins in preheated oven and bake for 30 to 35 minutes.
- Once done, let the cakes cool for 2 to 3 minutes then gently invert on a serving plate, ramekins will still be hot. Serve cake immediately.