Preheat the oven to 180ºc/355ºf (fan). Grease 4 individual pudding tins, dariole moulds or ramekins with vegan butter. Dust the inside of the moulds with cocoa powder until completely covered then gently tap on the counter to remove any excess. Set aside all 4 moulds on a baking tray.

In a medium bowl, sieve together the plain white flour, cocoa powder, baking powder, and fine sea salt. Set aside.

In the cup of a blender, combine the silken tofu, soy milk, rapeseed oil, caster sugar, vanilla extract and espresso powder. Blend until completely smooth then set aside.

In a small saucepan, place the vegan butter and dark chocolate. Place over low heat. Stirring constantly, melt the two together and turn off the heat as soon as they’re fully combined. Pour in the blended tofu mixture in a slow, steady stream, whisking constantly until completely combined.

Add half of the chocolate/silken tofu mixture to the flour mixture and stir until smooth. Add the remaining half and stir again until just combined with no lumps.

Place a spoonful of the batter in the bottom of each mould. Top with a teaspoon of the chocolate chips then divide the remaining batter between the moulds, making sure the chocolate chips are covered and remain roughly in the centre of the mould.

Place the moulds back on the baking tray and then place in the oven to bake. Set an alarm for 9 minutes and remove the cakes from the oven as soon as it sounds.

Working with one cake at a time, place your serving plate or bowl on top of the mould then invent and tap gently on a counter. The cake should easily come free from the mould. Repeat with the remaining cakes then dust with cocoa powder and serve.