A chocolate molten cake is first and foremost a story of contrast: a stable crust with a runny center. Here, we lighten it without losing the pleasure. 70% chocolate, almond milk, white almond butter instead of butter. Fifteen minutes of baking, then straight into the fridge. The soy milk custard completes the picture, creamy yet light.

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Ingredients

  • 3.5 oz (100 g) of 70% dark chocolate
  • 0.3 cup (80 ml) of almond milk
  • 2 eggs
  • 1 heaping tablespoon of white almond butter
  • 1 level tablespoon of T80 flour
  • 3 teaspoons of refined blond sugar

For the custard:

  • 2.1 cups (500 ml) of soy milk
  • 2 eggs
  • 1 tablespoon of arrowroot
  • 2 tablespoons of whole cane sugar
  • 1 vanilla pod