Check out the easy recipe for preparing yummy eggless choco lava cake made of cocoa powder, chocolate, and whole wheat flour.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
1. Dry Ingredients:
a) 1 pinch salt
b) 2 tsp cocoa powder
c) 1/4 tsp baking soda
d) 1/2 cup whole wheat flour (60 to 65 grams)
2. Wet Ingredients:
a) 1/2 cup cold water
b) 1/2 tbsp vinegar or lemon juice
c) 1/3 cup sugar (75 grams or 5 to 5.5 tbsp)
d) 1/2 tsp vanilla extract or 1/4 tsp vanilla essence
e) 2 tbsp sunflower or olive oil
To Be Added Later On:
About 90 to 100 grams semisweet or sweet chocolate
How To Make Recipe?
1. Sifting dry ingredients for the cake:
a) Take one bowl and place a sieve on it. Now add salt, wheat flour, baking soda, and cocoa powder to it.
b) Then, sift directly into the bowl and keep to one side.
2. Prepare wet ingredients solution:
a) Take cold water and sugar in another bowl
b) Stir until the sugar gets fully dissolved.
c) Now, add the oil and stir it well.
d) Add lemon juice and vanilla extract and mix them well.
3. Make choco lava cake batter:
a) Add the wet ingredients it the dry ones
b) Now, mix them well with a wire whisk.
Note: Avoid overdoing the mixing.
c) Transfer the blend in a greased muffin cups or ramekins.
d) Finally, put chocolate squares in the mixture, now press the chocolate squares so that they get dissolved well.
4. Bake chocolate lava cake:
a) Put the ramekins in a pre-heated oven and bake it for about 200 degrees Celsius for 30 to 35 minutes. Preheat the oven to 15 to 20 minutes at 200 degrees Celsius before you begin cooking.
b) Now, eliminate the ramekins from the oven and leave the cake to cool down for about 2 to 3 minutes.
c) Gently invert the ramekins onto a serving tray or plate.
d) Tap the ramekins base and allow the lava cake slid to fall on the plate.
e) Pour dust powdered sugar and little cocoa powder on the choco lava cakes with a small sieve.
f) Serve the choco lava cake instantly.
a) The recipe can be doubled.
b) Rather than ramekins, you can also use liner or muffin cups.
c) You will get less or more quality of lava cakes depending on the size of a muffin.
d) You can use any chocolate such as semi-sweet, bittersweet, milk or sweet chocolate.
e) Just use couverture chocolate rather than compound chocolate.
f) Use premium quality of the cocoa powder.
g) Keep checking the baking mainly during the final 10 minutes as the oven temperature differs.
h) You can also use all-purpose flour rather than whole wheat flour.
i) You can use vanilla essence rather than vanilla extract and in that case, add about 1/4 teaspoon of vanilla essence.
How To Make Eggless Choco Lava Cake?
a) Grease three medium, ramekins with oil and keep it to one side and simultaneously heat the oven to 200 deg Celsius F for 15 to 20 minutes.
Heat only the bottom of the oven. In the microwave oven, use the convection mode and preheat it to about 15 minutes at 180-degree Celsius.
b) Take a bowl and put the sieve on it and add 3 tbsp cocoa powder and salt to it.
c) Add 1/4 tsp baking soda and since baking soda is the only leavening ingredient use in the recipe. To check the freshness, mix the baking soda and combine a little baking soda in the solution of water plus vinegar. It must bubble instantly.
d) Sift the dry ingredients direct to the bowl.
e) Now, keep the sifted dry ingredients to one side.
f) Take about 1/3 cup sugar in another bowl.
g) Add 1/2 cup cold water and with a spoon whisk mix it very well until all sugar gets dissolved.
h) Add two tbsp oil (olive or sunflower oil)
i) With a wire whisk, combine the oil properly with water plus sugar solution.
j) Add about 1/2 tsp vanilla extract and if you are using vanilla essence, then add 1.4 tsp of it.
k) Then, add 1/2 tbsp lemon juice and rather than lemon juice, you can also use apple cider or white vinegar.
l) Mix it very well and add the wet ingredients to the sifted dry ingredients.
m) With a wire whisk, stir and combine the well.
n) Make a smooth mixture and transfer it to the grease ramekins until 2/3 rd of their volume.
o) Put the chocolate squares in the blend. Use chocolate that is hard and firm and avoid ready to eat chocolate such as dairy milk.
p) Using a spoon or wired whisk slightly press them so that they get dissolved in the mixture.
q) Put the ramekins on the center rack of the oven and bake it at 200 deg Celsius for about 30 to 40 minutes. Keep a check for the last 10 minutes. And open the oven door only after the 3/4 of cake gets baked. If you begin early, it can fall flat.
r) The baking time differs with many oven makers; it usually takes half an hour or more than 35 minutes.
s) Cool down the cake for about 2 or 3 minutes. Then, use butter knife gently to loosen the edges from the top.
t) Invert the ramekin on a serving plate and tap the base.
u) Eliminate the ramekin lightly, and the cake gets unmolded easily. Sift cocoa powder and sugar powder with ice creams such as mango ice cream, chocolate ice cream, fruits or few berries by the side.
v) Serve it hot or cold.