To make the raspberry sauce:
- In a medium saucepan, cook raspberries, water, and sugar over medium heat for about 15 minutes, or until thick and saucy. Remove from heat and stir in lemon juice and salt. For a smoother sauce, press through a fine-mesh strainer to remove the seeds. Let cool, then store in refrigerator
To make the molten lava cakes:
- Preheat the oven to 400 degrees. Lightly grease six 6-ounce ramekins and line the bottom of each ramekin with a small parchment paper circle for easy unmolding. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix
- Fill each prepared ramekin one-quarter way full. Place 1 heaping tablespoon of chocolate chips on top of the batter in the centre. Fill the ramekins with more batter
- Place the ramekins on a rimmed baking sheet and bake for 15 minutes. Remove from oven and let sit for 3 minutes. Run a sharp knife around the edges of each cake and then gently unmold
- To serve: Sift powdered sugar over the top and drizzle with the Raspberry Sauce. Serve immediately while warm.
Taken from Chloe's Kitchen (Simon & Schuster; £12.99)
Ingredients
For the raspberry sauce:
- 1 12-ounce bag frozen raspberries or 2 cups fresh
- 2 tablespoons water
- ½ cup sugar
- 1 teaspoon lemon juice
- ⅛teaspoon salt
For the molten lava cakes:
- 1½ cups self-raising flour
- 1 cup sugar
- ⅓cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup soy, almond, or rice milk
- ½ cup canola oil
- 2 tablespoons white or apple cider vinegar
- 1 tablespoon pure vanilla extract
- 6 tablespoons semisweet chocolate chips (dairy-free)
- Icing sugar for dusting
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