2 Flaxseed eggs (100ml water & 4tsp ground flax seed)
4tbp Maple syrup
1/4 cup Vegan butter/spread
1tsp Vanilla extract
1cup Dark chocolate
1/2cup Almond flour
1/2cup Gluten free flour
1tbp Cocoa powder
1tsp Baking powder
1/4cup Plant based milk
LET'S GET STARTED:
In a mixing bowl, start mixing the flaxseed eggs with the maple syrup and the vanilla extract.
Melt the dark chocolate, I prefer to do it in the microwave, 30 seconds at a time, and once it is melted, add the butter and stir in until it melts.
Slowly add the chocolate mix into the bowl while mixing at all time, and then add the flours, the baking powder and the cocoa powder.
Add the plant based milk depending how dry your mixture is (you can add more or less depending on that).
To get the melted inside, the dough needs to be baked from frozen, and for that what I do is put the dough mix into a cupcake mold and freeze it. Then I take out the frozen cupcakes and cook the ones I want, and keep the rest in the freezer.
Cook for 10-12 min at 200º. It doesn't need to cook fully as the runny inside is the key to this dessert. And ready, enjoy!