Yields2 ServingsPrep Time8 minsCook Time12 minsTotal Time20 mins
Choco 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!
¼cupFlour/ Maida
2tbspDark Cocoa Powder
2tbspPowdered Sugar
⅛tspBaking Powder
½cupDark Chocolate
2tbspButter
¼cupMilk
2Chocolate Pieces (Small)
2Oven 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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