Yum! My sister and I decided to try a new recipe for chocolate molten lava cake! My sister had already tried this recipe; the original & dairy way and her guests loved it. Since it is such a simple recipe, we decided to try to make it dairy free and it was pretty darn good! The original recipe calls for butter which we substituted with Mothers margarine which is a great dairy free baking margarine. The chocolate chips we used were Presidents Choice Semi Sweet Chocolate Chips and the dark chocolate was Lindt 85% dark chocolate.
10 tablespoons (1¼ stick) dairy free margarine
8 oz (1 cup) chocolate chips (any type of chocolate chips will work but I recommend semi-sweet or a combination of bitter and semi-sweet)
½ cup all-purpose flour
1½ cups confectioners’ (powdered) sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
Preheat oven to 425 degrees F. Spray 6 -6 ounce custard (ramekin) cups or cupcake tin. Over medium heat, melt chocolate chips and margarine until smooth. Take off heat. Add flour and sugar to chocolate sauce. Stir in the eggs and yolks until smooth. Add vanilla (we used vanilla beans) and mix everything until combined. Divide the batter evenly among the each cups. (We found that the batter made 8 ramekins) Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates or you can serve each molten lava cake still in the cup. (With dairy free ice cream!! – I added Toffuti vanilla ice cream)
The only change I would make next time is to use 3/4 cup of sugar rather than the 1 1/4 cups of sugar as the recipe calls for as most of us found it to be a bit too sweet!