Molten Chocolate Cake
- 1 cup canola oil 250 mL
- 11 oz dark chocolate (64% cacao) 325 g
- 7 eggs
- 6 egg yolks
- 2/3 cup granulated sugar 150 mL
- 2 Tbsp light brown sugar 30 mL
- 1/2 cup all-purpose flour 125 mL
- 1/2 cup almond flour 125 mL
- 1/4 cup cacao nibs, finely chopped or mini chocolate chips 60 mL
- 1. In double boiler, add water to bottom pot and add canola oil and chocolate to top pot. Bring water in bottom pot to a boil. Turn heat to low and stir oil-chocolate mixture until chocolate is melted and mixture is smooth, about 4 minutes. Make sure water does not boil again.
- 2. In bowl, whisk whole eggs, egg yolks and sugars together until well blended. Whisk chocolate mixture into egg mixture until thoroughly incorporated.
- 3. Add all-purpose flour and almond flour into chocolate mixture and whisk until just combined. Fold in cacao nibs.
- 4. Brush 10 small ramekins with canola oil and scoop about 6 Tbsp (90 mL) cake batter into each ramekin. You may place filled ramekins in refrigerator or freezer for later baking but bring to room temperature before proceeding with next step.
- 5. Preheat oven to 350 °F (180 °C). Bake for 10 minutes. Remove from oven and unmold ramekins directly onto plate. Serve warm with fresh berries and Star Anise- and Orange-Infused Canola Ice Cream (see separate recipe) if desired.
|Total Fat||46 g|
|Saturated Fat||13 g|
Chocolate War Cake
War cake, popularized in the U.S. during World War II, is made without eggs or milk, which were hard to get at the time. The recipe has stuck around all these years because it is moist, chocolaty and a cinch to make. It just happens to be vegan as well, so it is ideal for those with dietary restrictions. Making war cake with canola oil and half whole-grain pastry flour makes it better for you with a taste worth fighting for.
A great special occasion cake for company, birthday parties or Sunday tea! Canola oil blends easily with other ingredients to create a moist, soft textured cake.