Air Fryer Gochujang Dark Chocolate Lava Cakes
A daring fusion where the earthy, fermented heat of Korean gochujang meets rich, molten dark chocolate. This vegan dessert is surprisingly complex, hitting notes of umami, spice, and deep sweetness. Using your air fryer ensures a perfectly crisp exterior with a signature gooey center.
Ingredients
Contains Gluten and Soy
Directions
- Mark step 1 done
Grease two small ramekins with a little bit of coconut oil.
- Mark step 2 done
In a heatproof bowl, melt the vegan dark chocolate (100g) and the remaining coconut oil until smooth.
- Mark step 3 done
Whisk in the granulated sugar (50g), gochujang (15g), and vanilla extract (5g) until the mixture is glossy and the chili paste is fully incorporated.
- Mark step 4 done
Stir in the soy milk (60ml) and sea salt (1g).
- Mark step 5 done
Gently fold in the all-purpose flour (60g) until no dry streaks remain. do not overmix.
- Mark step 6 done
Divide the batter evenly between the two ramekins.
- Mark step 7 done
Place the ramekins in the air fryer basket and cook at 180°C for 10 min. The edges should be set, but the center should still have a slight jiggle.
- Mark step 8 done
Remove from the air fryer and let them rest for 5 min before carefully inverting them onto plates.
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