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Eggless Choco Lava Cake
AuthorMeg's KitchenChoco lava cake is definitely the most favourite, indulgent and satisfying dessert for a chocolate lover! And what’s not to love about this cake? Its warm, its dark chocolate, crispy edges, gooey centre and just absolutely amazing!! I was extremely confused about the next recipe I wanted to share with you all, when this idea of doing Choco Lava Cake came to me. It’s the simplest possible recipe for a Choco Lava Cake you’ll ever make. I don’t want to make you drool any further so let’s begin!
¼ cup Flour/ Maida
2 tbsp Dark Cocoa Powder
2 tbsp Powdered Sugar
⅛ tsp Baking Powder
½ cup Dark Chocolate
2 tbsp Butter
¼ cup Milk
2 Chocolate Pieces (Small)
2 Oven Proof Baking Ramekin
OilFor lining the ramekin
Cocoa PowderTo dust the ramekin
1
- Pre-heat the oven to 180 degrees Celsius.
- Line 2 ramekins with oil and dust with cocoa powder.
- Sift together in a bowl, flour, cocoa powder, sugar and baking powder.
- Melt together in another bowl, the chocolate ad butter. Mx well and then add milk to it. Whisk till combined.
- Combine the contents of both the bowls and mix gently till no lumps remain.
- Transfer the mixture into the ramekin, filling 3/4 of each of the ramekin.
- Insert a piece of chocolate into the centre if you wish!
- Bake for 10-12 minutes or till you can see the top of the cake set.
- DO NOT bake any further or you will loose the gooey centre.
- Remove, let it sit for 3-4 minutes and enjoy warm!!
NOTES
2
- The pressure points of this cake are, getting the measurements accurate.
- Understanding your oven temperature.
- Baking the cake for just enough time. DO NOT over bake.
- You can add a frozen ball of ganache in the centre.
- You can add frozen ball of Nutella in the centre.
- You can use any essence of your choice.
- You can make this in whole wheat with a slight textural difference.
- I prefer using butter, but you can use oil.
- Best served warm but can be stored outside itself and warmed before serving for 2 minutes in a
pre-heated over (Covered with a foil).
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Ingredients
¼ cup Flour/ Maida
2 tbsp Dark Cocoa Powder
2 tbsp Powdered Sugar
⅛ tsp Baking Powder
½ cup Dark Chocolate
2 tbsp Butter
¼ cup Milk
2 Chocolate Pieces (Small)
2 Oven Proof Baking Ramekin
OilFor lining the ramekin
Cocoa PowderTo dust the ramekin
Directions
1
- Pre-heat the oven to 180 degrees Celsius.
- Line 2 ramekins with oil and dust with cocoa powder.
- Sift together in a bowl, flour, cocoa powder, sugar and baking powder.
- Melt together in another bowl, the chocolate ad butter. Mx well and then add milk to it. Whisk till combined.
- Combine the contents of both the bowls and mix gently till no lumps remain.
- Transfer the mixture into the ramekin, filling 3/4 of each of the ramekin.
- Insert a piece of chocolate into the centre if you wish!
- Bake for 10-12 minutes or till you can see the top of the cake set.
- DO NOT bake any further or you will loose the gooey centre.
- Remove, let it sit for 3-4 minutes and enjoy warm!!
NOTES
2
- The pressure points of this cake are, getting the measurements accurate.
- Understanding your oven temperature.
- Baking the cake for just enough time. DO NOT over bake.
- You can add a frozen ball of ganache in the centre.
- You can add frozen ball of Nutella in the centre.
- You can use any essence of your choice.
- You can make this in whole wheat with a slight textural difference.
- I prefer using butter, but you can use oil.
- Best served warm but can be stored outside itself and warmed before serving for 2 minutes in a
pre-heated over (Covered with a foil).
Notes
