Melt the dark chocolate in a double boiler or microwave in short intervals. Stir in both sugars until smooth, then set aside to cool slightly.

In a large bowl, whisk the soy milk, oil, flour, cocoa powder, baking powder, and salt until smooth and fully combined.

Stir in the melted chocolate until the batter is thick, glossy, and uniform.

In a small bowl, mix the milk spread with the chopped Oreos and transfer to a piping bag.

Fill each ring mold one-third full with batter. Pipe a spoonful of the Oreo filling into the center, then top with more batter until three-quarters full.

Bake for 10 minutes, until the edges are set and the centers remain soft and jiggly. Serve immediately.