Egg-less Chocolate Cake v 2.0

This has gotten closer to becoming an egg-less lava cake, and tasted even better than the original. Moist and slightly gooey center with the reduced baking time. Best served fresh out of the oven, and no need to worry about it being fully baked through due to there not being any eggs.

Egg-less Chocolate Cake v. 2.0

Yield: 8 cupcake sized cakes

Ingredients:

1 cup all purpose flour
1 tsp baking soda
1/4 tsp baking powder
6 tbsp cocoa powder
1/2 cup dark chocolate, melted
1/2 cup butter, softened
3/4 cup greek yogurt
3/4 cup coconut sugar
1 1/4 cup milk
8 Lindt Lindor Dark Chocolate

Instructions:

Preheat oven to 350 degrees F.

Cream together butter and coconut sugar, add greek yogurt and melted chocolate. Combine dry ingredients in a separate bowl. Alternate adding milk and dry ingredients to butter mixture, be careful not to over mix!

Fill muffin pan sections 1/2 way, add 1 Lindt Lindor chocolate into each cake, and top with remaining mixture. Prepare the muffin pans by using butter and flour to prevent the cakes from sticking. Bake 18-20 minutes.

Very carefully remove the cakes from the pans. Use a butter knife to run along the edges to make sure they are not stuck, then place a cutting board on top and very gently, but quickly, flip the muffin pans over and remove the pan.

The fruit was simply a mixture of 1 1/2 cup thawed frozen raspberries, and 1 cup thawed, frozen mangoes cooked over medium-low heat until soft and starts to thicken. Using a potato masher, mash the fruit to break down the chunks of mango. Serve with the cake.