I absolutely love Chef Chloe Coscarelli. She’s so sweet and perky and adorable. And I absolutely adore her cookbook, Chloe’s Kitchen! It’s so full of great, quick, and easy recipes. She doesn’t use any weird or hard-to-find specialized vegan ingredients. You can find everything you need for her recipes at any grocery store. Buy this book! You will love it.
This is one of my favorite dessert recipes from her book. Before I became a vegan, I used to make molten cakes and was really bummed because I thought I wouldn’t be able to make them without the eggs. I don’t know how Chloe came up with these but they are fantastic. They rise up perfectly. Whenever I serve them to guests, everyone gets really quiet, and then is like, mmmmmmm.
Don’t forget to put the parchment paper on the bottom of the ramekins. I forgot the first time, and they came out as a big pile of chocolate mush. Delicious mush, but mush, nonetheless. When you do it right, they come out looking so pretty! And my favorite thing about these is that you can make them in advance, and freeze them to serve guests when they come over, with no prep at all. They’ll freeze for up to a month!
Chef Chloe’s Molten Chocolate Cakes with Raspberry Sauce
Ingredients for the raspberry sauce:
|1 12-oz bag of frozen raspberries or 2 cups fresh
2 tbsp water
1/3 cup sugar
|1 tsp lemon juice
1/8 tsp salt
Ingredients for the molten cakes:
|1-1/2 cups unbleached, all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup canola oil
|1 cup non-dairy milk of your choice (I prefer almond)
2 tbsp apple cider vinegar
1 tbsp pure vanilla extract
6 tbsp vegan chocolate chips
powdered sugar for dusting
To make the raspberry sauce, combine all of the ingredients in a saucepan, and simmer for 15 minutes, stirring frequently. You can use a wooden spoon to break up the raspberries. Once reduced, remove from heat and let cool. Strain the sauce through a fine mesh sieve to extract the seeds. Place in a glass container and chill in the fridge.
For the cakes, preheat the oven to 400. Grease six 6-ounce ramekins and line the bottom of each one with a small parchment paper circle.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. In another bowl, combine the milk, oil, vinegar and vanilla. Pour the wet into the dry and whisk until just combined. Be careful to not overmix.
Next, fill each ramekin one-quarter way full. Place 1 heaping tablespoon of chocolate chips on top of the batter in the center of each ramekin. Use the rest of the batter to fill the ramekins evenly. Place the ramekins onto a baking sheet and bake for 15 minutes.
When finished, remove and let sit for 3 minutes. Run a sharp knife around the edges of each. Place each ramekin upside-down on a separate plate, and gently shake the ramekin until the cake falls out. Remove the parchment circle.
Sift powdered sugar over each cake and then drizzle with raspberry sauce. Serve immediately while the cakes are still warm.
Note: The cakes can be frozen for up to 1 month. I recommend covering them with foil and placing in a ziploc bag. When you’re ready to make them again, bake straight from the freezer, but for 20-23 minutes instead of 15.