Baking

Molten Chocolate Lotus Puddings!!

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Do I ever need to bake anything again? LOOK AT IT!

This was a remake of the technical challenge on this week’s bake-off, and I think I smashed it. The inside is lotus biscuit spread, and the cake is a rich sticky chocolate.

The outside is a bit gross looking because I lined the ramekins with flour, cacoa powder and icing sugar, next time I’ll just use cacoa powder to make it prettier.

ALSO! I’ve started up a YouTube channel so you can see exactly how I make my recipes, feel free to subscribe and have a look on how to make these Molton beauties.

INGREDIENTS:

180g Dark Chocolate

90g (1/2 cup) Vegan Butter

1/4 cup Non-Dairy Milk

1 Cup + 1 tsp Plain Flour

1 tsp Baking Powder

1/2 cup Icing Sugar

1tbsp cacao

METHOD:

  1. Pre-Heat your oven to 180C.
  2. Mix 1 tbsp of cacoa or cocoa powder with 1 tsp of plain flour. Grease 4 ramekins, then pour in some of the mixture and tilt the ramekin and use your fingers to cover it.
  3. Melt the chocolate and butter whatever way you prefer (I used a bowl over boiling water).
  4. Combine the flour, baking powder and icing sugar together in a separate bowl.
  5. Wait for the chocolate mixture to cool slightly, then add the dry ingredients into the bowl with the non-dairy milk and mix until smooth.
  6. Spoon about 2 tbsps of mixture into each ramekin, then spoon 1 tbsp of lotus biscuit spread, then cover the lotus spread with the remaining mixture.
  7. Bake for 13 minutes.
  8. Once the top of the cake is firmish, run a knife around the edge and turn out onto a plate.

VIDEO TUTORIAL!

 

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