Saturday, May 21, 2011

Salted Caramel Molted Choco-cake

So I made some vegan caramels (let me tell u now, easy ingredients list but it took me two times to get the batches right! But at least I could use the first batch for Caramel Powder (Thanks Mattie!)

Salted Caramel-Filled Molten Choco Cakes

4 oz vegan dark chocolate, chopped (those dark choco candy making wafers work great, as do dark chocolate chips)
3 tbsp unsalted vegan baking "butter"
1 flax egg (1 tbsp flax meal and 2 tablespoons hot water)
1 tsp guar gum (plus 2 tsp hot water)
1/4 cup turbinado sugar
1 tsp vanilla extract
1/8 tsp salt
1 tbsp all purpose flour/Garam flour (garbanzo bean flour for gluten intolerant)
1 teaspoon baking soda
1/2 teaspoon baking powder
6 chewy salted caramels
or 6 caramels + pinch of sea salt for each

Preheat oven to 400F. Grease and flour a 6-cup muffin tin.

In a small bowl, melt together 4-oz dark chocolate and the vegan butter.

Set aside to cool for about 5 minutes until mixture is close to room temperature.

In a large bowl, combine the flax egg, guar gum and water, sugar, vanilla and salt.

Mix with spatula until is just moist (about 2-5 minutes)DO NOT OVER MIX or your cakes will be flat and crumbly.

Sift flour over egg mixture and fold in. Add cooled chocolate/butter mixture and fold with spatula in until batter is uniform and no streaks of chocolate remain.

Divide evenly into prepared muffin tins.

Gently push one caramel into each of the muffin cups (or one caramel and a generous pinch of sea salt) and cover with batter.

Bake at 400F for 9-11 minutes,OR until the tops are just set. Let cakes cool in pan for 5 minutes. Run a knife around the edges of each pan and turn cakes out onto a large plate or cutting board. Use a spatula to transfer cakes to individual serving plates.

Cakes can be served right side up or still inverted.

Note: if you over stir the cakes will be a bit crumbly. So try to stir gently and I recommend NOT using a mixer but plain old arm work.

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