Rich, deeply chocolatey batter comes together fast, thanks to a smooth base of melted vegan chocolate and vegan butter whisked with vanilla and a flax egg for structure. A quick fold of flour, cocoa powder, and salt keeps the texture soft without overworking the batter, and a hot oven does the rest of the work in just over ten minutes. The result is a cake with set, tender edges and a warm, molten center that spills out the moment you invert it onto the plate. Fresh berries on the side add a bright, juicy contrast to all that dark chocolate intensity. It's an individual, restaurant-style dessert you can pull off on a weeknight, and it slots easily into an added sugar–conscious kitchen. Serve it straight from the ramekin while the center is still glossy and soft for the best payoff.
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Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
Preheat the oven to 425°F (220°C). Brush the insides of four 6-oz ramekins generously with vegan butter, then dust each with cocoa powder, tapping out any excess, so the entire interior is coated.
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