Lava Cake | Eggless Chocolate Lava Cake
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3 lava cakes
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Calories
400 kcal
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Course
Dessert
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Cuisine
International
Lava Cake | Eggless Chocolate Lava Cake
Description
The Lava Cake | Eggless Chocolate Lava Cake recipe starts with sifting together whole wheat flour, cocoa powder, baking soda, and salt, forming a dry base. A wet mixture of sugar dissolved in cold water, combined with oil, lemon juice, and vanilla extract, is then carefully folded into the dry ingredients to avoid overmixing. The batter is poured into greased ramekins or muffin cups, into which semi-sweet chocolate squares are gently pressed, ensuring a molten center after baking. Baking at 200 degrees Celsius for 30 to 35 minutes produces a cake with a tender crumb and a liquid chocolate core. Cooling slightly enhances the texture before serving. Variations can use different types of chocolate or substitute flours, and the method is adaptable to different sized molds. Attention to oven temperature and bake time is important to achieve the lava effect.
Ingredients
dry ingredients
- ½ cup whole wheat flour 60 to 65 grams, atta
- 3 tablespoons cocoa powder
- 1 pinch salt
- ¼ teaspoon baking soda
wet ingredients
- ⅓ cup sugar 75 grams, about 5 to 5.5 tablespoons sugar
- ½ cup water cold
- 2 tablespoons cooking oil sunflower or olive oil
- ½ tablespoon lemon juice or vinegar
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
to be added later
- 90 to 100 grams semi sweet chocolate or bitter sweet or sweet chocolate
Instructions
sifting dry ingredients for cake
- Take a bowl and place a sieve on it. Add whole wheat flour, salt, cocoa powder and baking soda.
- Sift directly in the bowl. Keep aside.
preparing wet ingredients solution
- In another bowl take sugar and cold water.
- Stir till all the sugar is dissolved.
- Then add oil and stir very well.
- Next add vanilla extract and lemon juice. Again mix.
making chocolate lava cake batter
- Now add the wet ingredients in the dry ingredients.
- Mix very well with a wired whisk. However, do not over do the mixing.
- Pour the batter in greased ramekins or muffin cups.
- Then place chocolate squares in the batter. Gently press the chocolate squares, so that they get immersed in the batter.
baking choco lava cake
- Place the ramekins in a preheated oven and bake for 200 degrees celsius for 30 to 35 minutes. Preheat oven for 15 to 20 minutes at 200 degrees celsius before you start baking.
- Once done, remove the ramekins from the oven. Let the cake cool for 2 to 3 minutes.
- Then gently invert the ramekins on a serving plate or tray. Be careful as the ramekins will be hot.
- Tap the base of the ramekins and let the lava cake slid through and fall on the plate.
- Using a small sieve, dust some cocoa powder or powdered sugar on the choco lava cakes.
- Serve choco lava cake immediately.
Notes
- The recipe can be doubled to make more lava cakes.
- Muffin cups or liners are suitable alternatives to ramekins; the cake quantity will vary with size.
- Use high-quality semi-sweet, bittersweet, or sweet chocolate; couverture chocolate is preferred over compound chocolate.
- Whole wheat flour can be substituted with all-purpose flour if desired.
- Vanilla essence may replace vanilla extract, using half the amount.
- Oven temperatures vary, so monitor baking closely, especially in the last 10 minutes to ensure molten centers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3lava cakes
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Sodium | 115mg | 5% |
| Potassium | 397mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 22g | 44% |
| Vitamin C | 1mg | 1% |
| Calcium | 44mg | 4% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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