for 6 pieces

Salted caramel filling

100 g	sugar
50 g	vegan butter substitute
¼ tsp	salt
¾ dl	coconut milk

Chocolate

40 g	white chocolate, finely chopped

Batter

140 g	white flour
80 g	sugar
¼ tsp	salt
½ tsp	baking powder
1 dl	soya drink
½ dl	rapeseed oil
6 piece	white chocolate

To bake

a little

icing sugar, to dust

How it's done

Salted caramel filling

Boil the sugar in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter substitute and salt, melt, then mix. Pour in the coconut milk, simmer over a low heat, stirring until the caramel has dissolved, reduce for approx. 5 mins. to form a thick liquid.

Chocolate

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate, stir until smooth.

Batter

Place the flour and all other ingredients up to and including the oil in a bowl, mix to form a smooth batter, mix in the melted chocolate. Place the cake mixturein the prepared moulds. Place 1 tsp of salted caramel filling and a piece of chocolate in the middle of each.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. The cakes should still be a little runny inside. Remove from the oven, tip out onto plates while still hot. Dust the lava cakes with icing sugar and serve immediately.

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