Sultry Chocolate Molten Lava Cake

May 5, 2015

Everyone needs a good chocolate molten lava cake  recipe in their life.  This one packs a punch, a punch of protein that is.  Tofu creates the bulk of the dough so you can limit the amount of eggs and flour.  Since it is Cinco de Mayo, I like to add a 1/2 teaspoon each of cinnamon and chile powder to give these cakes a Mexican twist.

Chocolate Molten Lava Cake
Courtesy of House Foods
Serves 5


4 tbsp unsalted butter, plus extra for the molds at room temperature
Unsweetened cocoa powder, as needed (for the molds)
1 heaping cup semisweet, or bittersweet chocolate
1/2 package House Foods Premium or Organic Tofu Medium Firm, pressed dry
2 large egg yolks
1/4 cup sugar
1/4 tsp salt
2 tbsp all purpose flour, sifted
Powdered sugar for serving
Optional: Whipped cream, ice cream, or fruit compote for serving


Step 1: Preheat your oven to 450 F, and position a rack in the center of the oven. Lightly butter your ramekins and line with cocoa powder. Tap out the excess cocoa powder, and set the ramekins aside.

Step 2: Fill a medium pot with about 2 inches of water and place over medium heat and bring to a simmer. Place a heatproof bowl over the simmering water, making sure that the bottom of the bowl doesn’t touch the water. Add in the chocolate and butter, and melt, stirring often with a spatula. Set aside to cool once melted. Blend together the tofu, egg yolks, and sugar in a blender until smooth, making sure to scrape down the sides of the blender a couple times.

Step 3: Fold the tofu mixture into the chocolate and butter mixture. Add in the flour and salt, and fold until combined well. Divide evenly into the ramekins, filling them about ¾ of the way to the top. Place on a baking tray and place in the oven. Bake for about 14-16 minutes, or until the cakes are browned on the sides and top, and the center still a bit wobbly, but not raw. The cakes should be runny in the center, and set on the outside. Immediately turn out onto your plate and sift over some powdered sugar over the top. Garnish with toppings of your choice. (Unmolding the cakes is an optional step, you may serve in the ramekins with caution, as they will be hot.) 

Editorial Disclosure: Foodista was not paid for this post.

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