Vegan Chocolate Lava Cakes

  

Vegan Chocolate Lave Cakes

Note On Baking Vessels:  Use ramekins, bowls, little soufflé dishes, giant muffin tins, ceramic coffee cups-- anything that holds about 1 cup (8 oz.).  I prefer bowls with a rounded bottom, but have used a variety of vessels successfully.  They should be generously greased with vegan margarine and placed on two cookie sheets.

Ingredients:
Filling:
1/4 cup Earth Balance, or other good-tasting vegan margarine
7/8 cup hazelnuts or pecans, toasted and chopped
3/4 cup brown sugar
3 Tbs soy creamer, such as Silk brand, or nut creme
2 Tbs. vegan white sugar
Cakes:
Wet Mix:
1 cup (8 ounces) firm SILKEN tofu OR medium-firm regular tofu
2 cups brown sugar
1 1/4 cups strong liquid coffee or espresso
2 Tbs. oil
4 tsp Ener-G or Orgran Egg Replacer powder
1 Tbs. vinegar
1 Tbs. vanilla OR chocolate, coffee or hazelnut liqueur
Dry Mix:
1 1/4 cups pastry flour (you can even use whole wheat pastry flour with the rough bran sifted out)
1 cup organic unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Filling:
1/4 cup Earth Balance, or other good-tasting vegan margarine
7/8 cup hazelnuts or pecans, toasted and chopped
3/4 cup brown sugar
3 Tbs soy creamer, such as Silk brand, or nut creme
2 Tbs vegan white sugar
Directions:
To Make The Filling:
Place the Earth Balance in a medium microwave-safe bowl or pitcher and microwave until melted, about 2 minutes. (Or melt in a medium saucepan over medium heart on the stovetop.) 

Add the remaining ingredients and microwave on full power (or boil n the stovetop) for 3 minutes.

Pour the mixture into a flat baking pan lined with parchment and place in the freezer to cool until you can handle it like candy. Divide into 8 equal portions and roll each portion into a ball. Place, not touching, on the parchment and place in the freezer while you make the cake batter.

To Make The Cakes:
Preheat the oven to 350 ° F.  Have the 8 cups or ramekins for the cakes prepared as above under NOTE.

Mix the Wet mix ingredients in a food processor or blender until smooth. 
Whisk together the Dry Mix ingredients in a medium bowl.

Pour the liquid ingredients into the dry ingredients and whisk briefly to make a smooth batter.

Divide the half of the batter evenly into the prepared cups or ramekins. 

Gently place one of the hazelnut praline balls in the center of each and gently press down a tiny bit, and then top evenly with the remaining batter. Place the filled cups (or whatever you are using) in a large baking pan or on a cookie sheet with a rim.

Bake in the center of the oven until the cakes are puffy and set, about 35 minutes. Test on the side of one of the cakes with a cake tester or toothpick. 

Let cool in the pan 10 minutes, then loosen carefully and invert onto parchment-lined plates or pans.

To Serve:
Cut each cake in half. Serve each half on a small dessert plate, still warm, with a scoop of vegan vanilla "ice cream", such as Soy Delicious, Soy Dream, or Tofutti.

Note: Leftovers can be refrigerated, wrapped in plastic wrap, and then reheated, uncovered in the microwave for a minute, or in a 350°F oven, covered loosely with foil, for about 10 minutes.