Vegan Volcano chocolate cakes became famous because they are fluffy on the outside with a delicious center of warm dark chocolate. It may seem like magic the first time you try one, but this recipe is super easy to make and only takes 35 minutes.
Cut the chocolate into pieces, place it in a bowl, and add the coconut cream.
Melt. Set into a double boiler (bain-marie). Melt it completely. (Alternatively, you can use the microwave-safe bowl for 60-90 seconds).
Remove from heat and let cool down or leave in the refrigerator. Reserve.
Cake.
Place the cocoa powder- and chickpea flour in another bowl with the cornstarch, sugar, and baking powder.
After mixing it up, make a hole in the center. Add the olive oil and half of the water.
Mix well and then add the remaining water to form a homogeneous batter without lumps.
Oil three ramekins with olive oil. Spoon half the batter into them.
Take the reserved chilled chocolate, add a teaspoon to each ramekin, and then cover them with the remaining batter. You can take them to the oven or store them in the freezer.
Bake
Preheat the oven for 10 minutes at 350°F (177 °C).
Bake the cakes. If the volcano is not frozen, bake it for 8 minutes or until the sides of the volcano cakes are firm but the centers are soft.If it is frozen, cooking will take 12-15 minutes. The lava cake is ready with a belly at the top.
Remove from the oven and unmold using a knife on the edges. Let the choco cakes cool in the ramekins for a minute, and then cover each with an inverted dessert plate. Carefully turn each ramekin over, allow them to stand for 10 seconds, and then unmold. Serve immediately.