We are very excited to have teamed up with Pana Organic to create the new, delightfully sweet and ever so salty, Tasman Sea Salt Mylk chocolate. Pana Organic is proudly certified vegan and organic, and passionate about creating delicious plant-based food, while minimising their impact on the planet. It is fantastic to collaborate with a business whose 'Love the earth' ethos aligns so well with our own.
This delicious recipe for Tasman Sea Salt Mylk lava cakes is courtesy of Pana Organic.
INGREDIENTS
125g plain flour (substitute gluten free flour)
110g raw caster sugar
30g Pana Organic 100% Cacao Powder, plus extra to dust
2 tsp instant coffee
½ tsp baking powder
½ tsp bicarbonate of soda
1 ripe banana (small), mashed
125ml unsweetened almond milk
½ tbsp white vinegar
1 tsp vanilla bean paste
80g Pana Organic Tasman Sea Salt Mylk
METHOD
Preheat a fan forced oven to 180ºC.
Combine all dry ingredients, except the chocolate, in a bowl and whisk until well mixed.
In another bowl whisk together banana, almond milk, vinegar and vanilla. Pour into the dry ingredients and stir together until just combined.
Divide half of the batter between the ramekins. Place three pieces of Pana Organic Tasman Sea Salt Mylk Chocolate into each ramekin on top of the batter, then cover with remaining batter. Bake for 20-25 mins until the cake is cooked through but still molten in the centre.
Dust with extra cacao powder and a sprinkle of Tasman Sea Salt, then serve with extra Pana Organic Tasman Sea Salt Mylk and a generous scoop of Pana Organic Hazelnut Ripple Frozen Dessert.
