80gcoconut oilmelted (plus a little more for the molds)
90mlmaple syrupgrade A
4tbspapplesauceunsweetened
70mlhot espressoapprox. 1 full espresso cup
Instructions
For the liquid chocolate core, melt the coconut oil in a small saucepan and mix with cocoa powder, maple syrup and salt. Fill 4 hollows of the ice cube tray with it and place in the freezer for 30 minutes until the chocolate has set.
Preheat the oven to 180°C.
Grease 4 small oven molds with coconut oil. Cut four strips of baking paper approx. 4 cm wide and 20 cm long and place them in the center of each shape so that the ends protrude over the edge. This will help you remove the cakes from the mold later.
For the dough, mix the flour, cocoa powder, tartar baking powder and salt in a bowl.
Mix the melted coconut oil with the maple syrup and applesauce in another bowl. Stir into the flour mixture. Finally, briefly mix in the hot espresso and immediately pour the dough into the oven molds.
Fill each mold 3/4 full with dough. Put a piece of chocolate from the ice cube mold in the middle and gently press down until it is completely covered with dough.
Bake the cakes for 15–18 minutes. Stick a toothpick into the dough on the outer edge of the cake (where the liquid chocolate core is NOT). When it comes out clean, the cakes are done.
Take the molds out of the oven and let them cool for 5 minutes (this is very important as the cakes will fall apart if you remove them from the mold too early). Separate the cake from the edge of the mold with a sharp knife, turn it out onto a cake plate and remove it from the mold with the help of the baking paper. Serve immediately (otherwise the liquid core will solidify again). Vanilla ice cream goes well with it.