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.
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
- Pre-Heat your oven to 180C.
- 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.
- Melt the chocolate and butter whatever way you prefer (I used a bowl over boiling water).
- Combine the flour, baking powder and icing sugar together in a separate bowl.
- 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.
- 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.
- Bake for 13 minutes.
- Once the top of the cake is firmish, run a knife around the edge and turn out onto a plate.