Molten Chocolate Cake. A dangerous name. Perilous as the high seas where I took my first bite. In the ship’s grand dining room where they bring dish after dish until you bloom round as a rescue ring. On the first evening, Mama ordered one for its dangerous name. On the second evening, we each ordered one. Then we ordered seconds. On the third evening…only the waiter’s scribbles will tell, and, praise Poseidon, those pages were swallowed by the sea.
Dangerous. Chocolate so pure that my throat burns, not a thermal burn, but a chemical burn, tracing the acidic effusion of magmatic chocolate down my esophagus.
Dangerous. A double serving of lava simmering in my stomach, sea-tossed and storm-wrenched.
Delicious. Delectable. Deliquescent. Deliriant. Do it.
At sea everything is grander in scale. The waves. The wind. The sky. The ship. The sweets.
Acquiesce. A volcano is indomitable. Be swept away on a tide of chocolate rapture.
Molten Chocolate Cake
Adapted from The Real Meal
- 1 ½ tablespoons vegan butter
- 3 ounces bittersweet chocolate (I use 70%)
- 2 tablespoons silken tofu
- ¼ cup nondairy milk
- 1 teaspoon vanilla
- ¼ cup powdered sugar
- 3 tablespoons flour
- ½ tablespoon cornstarch
Preheat oven to 425° F. Lightly butter an 8 ounce ramekin.
Melt the butter and chocolate, being careful not to let them burn. Stir until smooth.
Blitz the tofu, milk, and vanilla in a food processor or blender until smooth. Stir the tofu mixture into the chocolate.
Whisk together the sugar, flour, and cornstarch. Mix the wet ingredients into the dry, whisking with a fork until well combined.
Pour the batter into the prepared ramekin and bake for 12-15 minutes. Remove from the oven when the edges are barely set and beginning to crack like the top of a traditional cake. The center will be quite jiggly.
Let the ramekin sit on a cooling rack for a few minutes, then run a knife around the edge and invert onto a plate. Sprinkle with powdered sugar or cocoa powder and serve.