Dairy free chocolate molten lava cake

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

Instructions
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!

 

Not so cheesy cheesecake

Here’s a great not so cheesy cheesecake recipe that I tried this weekend! This is one of the best dairy-free cheesecake recipes I have tried. It is easy and quick and can be modified just by changing the topping! I added a strawberry compote, but would love to try a dark chocolate topping next!

Ingredients

1-14 oz package firm silken tofu
1-8 oz package dairy-free cream cheese alternative (I used Tofutti Better than Cream Cheese)
2/3 cup sugar
1/4 cup lemon juice
1/2 teaspoon almond extract
2 tablespoons cornstarch
1-9 inch pie crust (use a gluten-free crust for gluten-free – I used a pie crust from Longos)

Instructions

Preheat oven to 350ºF.
Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.
In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and process until very smooth. Pour into prepared crust and bake for 45 minutes.
Allow to cool at room temperature for 2 hours, then refrigerate overnight.

I also added a strawberry compote on top, where I heated strawberries with water and sugar (to taste) on low heat. Then removed the strawberries, added cornstarch. Whisk the cornstarch in quickly to ensure it does not get too thick and clumpy. Once this has cooled, I added fresh strawberries. A good addition to this recipe would be a dairy-free whipped cream topping. Next time I will try this and let you know!

I have tried a few dairy-free cheesecakes and this is by far, the best one I’ve had! My parents were also very impressed and said they couldn’t even tell that it was dairy-free.

Dairy-free Soufflé

For a few months now, my sister and I have been dying to try the recipe for both a dairy-free soufflé and a dairy-free chocolate molten lava cake! I have attached the recipe for the soufflé below. The soufflé was quite delicious!

http://www.joyofkosher.com/recipes/very-best-chocolate-souffle/

We made a few modifications. The dark chocolate which we used was Lindt 70%, which is very good dark chocolate. We also used vanilla almond milk instead of regular almond milk and didn’t add any extra vanilla because that was the only almond milk we had at home. We served it with the delicious Toffuti soy vanilla ice cream but it tasted just as delicious without ice cream!

We noticed that there was extra batter so we did 6 ramekins, instead of 4. This may have been because we did not use all 4 same size ramekins as the recipe calls for.

I hope you try out this yummy recipe or share any of the recipes you have tried below!