Since by trade I am a baker, often I write my recipes in weight and not in cups. For many other reasons then to be able to make this recipe yourself, I think having a small scale on hand in your kitchen is a great tool to have.
Rich, individual dark chocolate cakes bursting with an oozing, fudgy center and plump seasonal blueberries.
9oz soft silken tofu
5.5 oz organic sugar
9 oz earth balance vegan butter
9 oz dark chocolate (preferably 65%)
(not chips!) plus more for the center
5.5 oz all purpose flour,sifted
Preheat oven to 425 degrees.
Grease individual ramekins and dust sides with some sugar.
In a blender, whip tofu and sugar together until smooth.
In a microwave safe bowl, melt chocolate and butter together, 1 minute at a time until completely smooth.
Combine the tofu and chocolate and fold in the flour. Scoop some batter in the bottom of each ramekin, place 3 blueberries and 3 small chunks of chocolate in the center. Scoop remaining batter on top.
Bake for 8 minutes until sides are set but center still jiggles. Let cool slightly and top with blueberries and enjoy warm.
*If blueberries aren't your thing, try something else! Raspberries and strawberries are delicious in the center, chopped almonds would add a delicious crunch, or even chopped up chocolate covered espresso beans. The options are limitless. Feel free to also just fill the center with chocolate and leave out any other flavor.