Cappellini and Lava Cake

Ever since I saw the post at VeganYumYum for Cappellini in Fresh Tomato Cream Sauce I have been dieing to try it. It sounds so fresh tasting. Tonight I made it for dinner. It was incredibly quick to put together. The whole sauce is blended together in the blender and then heated on the stove. The pasta is an angel hair and, once the water is boiling, cooks in about 5 minutes. I just love the ease of everything.
http://veganyumyum.com/2007/08/cappellini-in-fresh-tomato-cream-sauce/

The flavor was just like I thought it would be, fresh. I swear you can literally taste summer when you eat this. Next time I think I will throw some red chili pepper flakes in the blender and a touch more spices but I will definitely make this again.

Recently I had a hankering for some lava cake. I did an online search but couldn't come up with a veganized version of the recipe. So, I decided to take up the challenge and adapt an existing recipe.

For the cake part I used the chocolate cupcake recipe from Vegan Cupcakes Take Over the World. The cakes themselves were baked in ramekins that were greased with Earth Balance and then dusted with cocoa powder. I baked them at 375' for 15 minutes. NO LONGER or the inside won't be like lava.

For the lava center I created a ganache using
2 ounces of semi-sweet chocolate
1.5 ounces of soy creamer
and 1 tsp. of Earth Balance.

Heat the cream in a saucepan and add in the chocolate. As soon as the chocolate is half way melted turn off the heat and keep stirring until completely melted. Add in the margarine and stir until melted.

Place the mixture in the fridge to cool. Every 4-5 minutes whisk the mixture until it's about the consistency of frosting. Fill a pastry bag with the ganache and pipe-out mounds a little larger then a cherry on a plate lined with parchment paper. Place the mounds into the freezer until firm.

When the ganache mounds are firm, fill the ramekins 3/4 full with cake batter and push a ball of ganache into the middle. Make sure the ball is covered with batter. After the cakes are baked let them cool in their ramekins for 5 minutes before turning them over to remove and cool.

This recipe yields about 6 lava cakes. They should be served warm, 20 seconds in the microwave is enough to rewarm a cold lava cake.

These really did turn out great. I only had 5 ramekins so I ended up making 6 mini lava cakes in my mini muffin pan. Each had a tiny lava center. Yum.