Monday, February 2, 2009

Vegan Molten Chocolate Lava Cakes

Tonight, instead of creating some new concoction for dinner, I decided to try out a new recipe for dessert~ Vegan Molten Chocolate Lava Cakes! Doesn't that just sound, I don't know, sexy? (Well, maybe minus the Vegan part, right?) This recipe caught my eye on a link from a blog I like to follow called the Fatfree Vegan Kitchen, and after seeing the picture, and then the healthy ingredients, I just had to try it. I actually had every ingredient in the recipe, with the exception of spelt flour (no wheat allergies in my house, thankfully!), which I substituted for regular bread flour. As they were baking, my house smelled like chocolate heaven, and they were so beautiful when I pulled them out of the oven:

By looking at them, you'd never know there was fresh pureed spinach and zucchini instead of a ton of oil and butter as a moistener! The part that sold me, however, was the picture with the gooey chocolate center (and the chance to use my new ramekins I got for Christmas).

When I cut open the first cake, I was a little disappointed. I don't think I put in NEARLY enough chocolate to have the nice lava-y center like the picture accompanying the recipe. Mine have a little dark chocolate spot, but that was it. It was almost as if most of the filling was absorbed into the rest of the cake.

Oh well! Sean and Ashton sure gobbled theirs down without a clue to the healthfulness of the cake they were eating, although the bit of frosting I spread on top helped. I don't know if I'll fool Kevin when he gets back from class tonight, but I definitely enjoyed mine, even if it wasn't a drippy chocolaty mess. (Side note: Ashton still managed to make a chocolaty mess- it was all over his face, and even in his ear when he was done!)

5 comments:

Turi said...

Hey, nice first try on those. They take some tweaking to get exactly right - depending on your stove, altitude, whatever. Looks yummy, though...

Peter Lubbers said...

Looks great! Well worth the effort, it seems.

Ricki said...

Thanks so much for giving the recipe a try! Glad you (sort of!) liked them. It did take a few tries for them to come out that lava-y at my house, too.

I also think the change in flour would have made a difference, as spelt is lighter than wheat, which means you would use less wheat flour to sub for spelt (and more flour--as in your case--means a dryer final product). Because they're a bit inconsistent that way, I now only make them as the cupcake option with the chocolate chips sprinkled throughout. Easier, and more reliable! :)

SnowLeopard said...

Wow! A response from the recipe owner- thanks for the tip! :) Anything tastes good with chocolate chips in them. I'll definitely have to try that, and play with the flours/amounts.

Annerszz101 said...

Wow, I saw this and now I'm starving.
Make me some, haha.