By Joanna O'Boyle
Nothing says “I love you” quite like a personal, freshly baked, THC-infused chocolate cake.
Made with sustainably sourced cacao so you can feel good about where your chocolate is coming from (trust me, you want to pay attention to who you buy chocolate from. It matters.), this is the romantic, fudgy classic with no dairy, no eggs, and perfectly dosed with fast-acting Satori Singles chocolate bars. Everything you could want in a sexy, easy-to-throw-together Valentine’s Day dessert that looks impressive and tasty oh-so-ooey-gooey delicious.
Makes: two 6” personal molten lava cakes (make in 6” ramekins), or four smaller cakes if using a muffin tin
Dosage: 10mg THC per serving (2 servings)
1. Preheat the oven to 375 degrees F.
2. Grease the insides of two 6” ramekins or 4 muffin tins with dairy-free butter or baking spray. Dust generously with cocoa powder (to make the warm cake easier to remove), shaking out the excess.
3. Add the almond milk and vinegar to a bowl. Whisk together thoroughly. Set aside.
4. Add sugar, vanilla, and applesauce in a large mixing bowl and beat on low. Add the melted oil a little at a time (if the oil starts to cool and gets clumpy, warm the ingredients by placing the mixing bowl on top of the pre-heating stove as you mix) until evenly mixed.
5. Whisk the cocoa powder, flour, baking powder, beet powder (optional), and salt into the wet ingredients. Mix just until no large lumps remain, taking care not to over-beat the batter.
6. Melt the vegan mini chocolate chips in a small, heat-proof bowl nested on a pot with a few inches of simmering water, using the steam to carefully melt the chocolate. When it’s melted, use a towel to handle the hot bowl and fold the warm chocolate into the cake batter.
7. Pour the mixture evenly into the two prepared 6’’ ramekins (about 2⁄3 full) or four muffin cups (full).
8. Break up the Satori chocolate bar, and then press the triangles into the center of each cake.
9. Using a spoon, ladle batter over the exposed tops of the chocolate pieces.
10. Bake for 18-20 minutes. The cakes are ready when they puff away from the sides, and a toothpick inserted into the cakey side (not the center!) comes out with just a few crumbs.
11. Let cakes cool for 5 minutes before running a butter knife around the edges of the baking dish (to un-stick any melted chocolate).
12. Place a serving plate over the top of the cake while it is still in the ramekin or muffin tin. Holding the plate in place with one hand and using an oven mitt or a towel to protect your other hand, carefully flip the ramekin (or muffin tin) over, letting the cake drop out onto the plate.
13. Let cool for about 5 minutes before topping with whipped cream, ice cream, or berries. The tartness of raspberries perfectly cut the richness of the velvety chocolate cake and melty cocoa center. Add a weed-leaf garnish, if you have one handy, along with a dusting of powdered sugar. Serve warm.