(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 425 degrees F.
Using Country Crock® Plant Butter, grease four glass ramekins, then dust each with cocoa powder. Place them on a baking sheet and set aside.
In a microwave safe bowl, combine the chopped chocolate and ½ cup of plant butter. Heat in the microwave for about 1-2 minutes, stopping and stirring every 30 seconds until the butter and chocolate are almost melted. Continue to stir until the mixture is well combined and smooth. If needed, return the bowl to the microwave for a few more seconds, to completely melt the chocolate.
Add the powdered sugar and whisk until fully combined.
Add in the eggs and egg yolks and whisk until combined.
Add in the flour and whisk until smooth.
Divide the batter evenly among the 4 buttered ramekins, leaving less than a quarter the amount of batter reserved in the bowl. Use an ice cream scoop to evenly divide the batter.
Next, make the Caramel filling. In a medium size saucepan, bring the sugar to a simmer over medium-high heat, swirling the pan to dissolve the sugar (try to avoid whisking).
Allow the mixture to gently come to a boil, swirling the saucepan occasionally until it reaches a golden amber color.
Remove the saucepan from the heat and whisk in the plant butter until it’s melted. Then very carefully pour in the Country Crock® Plant Cream; it will bubble vigorously, gently whisk until completely combined.
Return the saucepan to the heat and continue to whisk the mixture until it’s smooth and any hard lumps have dissolved. Pour the caramel into a bowl to cool for a few minutes.
Add 2 1/2 tsp of the caramel filling to the center of the batter in each ramekin, making sure the filling doesn't touch the sides and remains centered.
Pour the remaining batter evenly on top of each filling so it’s completely covered and no longer visible.
Place the baking sheet into the oven and bake for 15 minutes, until the edges are firm and it springs to touch but the center is still soft (this may take a couple of tries so don’t fret if your first one doesn’t work)! Every oven is different but you’ll find the perfect timing. Make sure to NOT overbake or you'll lose the lava center.
While you're waiting for the cakes to bake, prepare your whipped plant cream topping. Add 1 cup of plant cream and 1 teaspoon of vanilla extract to a chilled bowl and beat with a hand mixer until stiff peaks form. Place the bowl into the fridge to chill until you’re ready to serve.
Remove the cakes from the oven and let them cool for 2-3 minutes. Gently run a knife around the inside edges of the ramekin to loosen the cakes.
Invert each cake onto individual serving plates and garnish each cake with a dollop of Plant Cream. You can also add fresh berries if desired.
How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review
Thanks for rating this recipe!
Tell us what you think below
Please enter your feedback before submitYou have already submitted your review, please change something to update.Please enter your feedback below 500 charactersError in submitting your feedback, please try later.