Eggless chocolate lava cake is a rich chocolaty muffin size cake with melting chocolate inside. This molten chocolate cake, made with whole wheat flour is very easy to prepare and healthier than the domino’s molten lava cake.
This eggless lava cake requires less than 10 ingredients and needs very little baking time than the regular muffin recipes. The good thing is no need to wait for them to cool. Take out from the oven and serve immediately.
About Chocolate lava cake
Traditionally, Chocolate lava cake is made with five ingredients egg, butter, sugar and chocolate and all-purpose flour. They are baked in a special bowl called ramekins. It is a world-famous dessert that is part of a high-end dessert menu originate in America and France. Lava cake is popular with different names around the world chocolate fondant, chocolate souffle, molten lava cake and flourless chocolate cake.
How to make molten lava cake at home
I always try to use healthy and wholesome ingredients for my recipes, so I choose to bake this cake with whole wheat flour, less sugar, and fat content. It came out very moist, spongy and gooey in texture. You can also try my other egg less recipe Breakfast Oats Cookies ,Carrot orange cake ,Japanese milk bread (with whole wheat flour), Christmas Fruit Cake , Nutrient Rich Ragi and Almond Meal Cookies
Ingredients required
To make this healthy eggless chocolate rich lava cake we need,
- Wheat flour
- Cocoa powder
- Milk powder
- Sugar
- Oil
- Butter
- Baking powder
- Baking soda
- Salt
- Cooking chocolate
- Vanilla essence
- Hot water
All these ingredients are easily available in the market. Here, I have used dark cooking chocolate with 50% cocoa powder. You can also use chocolate more than 50% of the cocoa percentage for this recipe. Make sure that cocoa powder and chocolate both are of good quality. I used both cocoa powder and dark chocolate of Morde brand. Do not use chocolate with high amount of sugar like the ready to eat chocolate in the market. Because the sugar present in the chocolate become caramalized and not melt on high temperature.
The wheat flour I have used is readymade chakki fresh whole wheat flour.
I have used both oil and butter in this recipe as oil gives moisture and softness to the cake while butter gives a nice flavour. Use oil without any strong smell. I recommend to use unsalted butter but if you are using salted butter then skip salt from the recipe.
This chocolate or molten lava cake is typically baked in ramekins or brioche moulds. But if ramekins are not handy, use aluminium foil cups or a muffin tray. I used stone made, oven-safe small size serving bowl to bake these chocolate lava cake. For a more fancy look, bake this cake in a teacup or coffee mug using a microwave instead of the oven.You can also check my other eggless baked recipe.
This recipe yield a standard muffin size 5 lava cakes. You can easily double or triple the recipe according to your requirement. They are made for a single serving.
FAQs
What is dark chocolate?
Dark chocolate has a higher content of cocoa beans than other chocolates do. Eating dark chocolate is good for health as it contains antioxidants.
Can we refrigerate or freeze chocolate lava cake and eat it later?
Chocolate lave is making to serve warm with oozing out of molten lava. But Yes, we can refrigerate them for up to 3 days and freeze them up to 2-3 months. To freeze them first, let them cool completely and then put them in the freezer for few minutes. After that, wrap them with plastic wrap individually and put them back in the freezer till needed. When you ready to eat, defrost them in the refrigerator for few hours then simply, microwave them for 30-40 seconds and enjoy your hot molten lava cake.
Step by step preparation Chocolate lava cake
1. Take 5 ramekins or small oven safe bowls, grease them with butter and dust with cocoa powder. Put them aside.
2. Preheat oven at 200 degrees Celsius for about 10-15 minutes.
3. Chopped chocolate into big chunks and put it aside.
4. In a bowl, add oil, butter, sugar, and vanilla essence. Beat well for 2- 3 minutes till they become light and fluffy. Now put a sieve on the bowl and sift wheat flour, cocoa powder, milk powder, baking powder, baking soda and salt.
5. Mix it with the cut and fold method.
6. Add hot water gradually to make a medium-thin batter.
7. Finally, add vinegar, mix well. Immediately pour batter into the greased bowls. Add chocolate chunks and push them inside in the batter so they will immerse in it.
8. Tap them a few times to remove air bubbles. Place on a baking tray and put in the preheated oven.
9. Bake them for 10-11 minutes and then take them out from the oven.
10. Immediately, de-mould the cake and transfer to a plate. Do it carefully as the bowl is very hot. Cut the cake from the center you will see the lava coming out. Enjoy them warm.
Serving suggestion
To give lava cake a more royal look and taste, serve this with a scoop of vanilla ice cream, with caramelized fruits, chocolate sauce or dust with icing sugar.
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Tips and tricks
- Do not chop the chocolate into fine pieces. Cut it into big chunks.
- Always preheat the oven for at least 10-15 minutes.
- Do not over mix the batter.
- After the batter is ready, pour them immediately into the ramekins bowl and place them in the oven.
- Bake the cake only for 10-11 minutes. Overbaking makes the chocolate hard and you will not see hot melted lava coming out.
- De-mould the choco lava cake carefully as they are very hot.
- Always use fresh ingredients to the get best results.
- Do not use ready to eat chocolate or choco chips for this recipe as they contain high sugar content that becomes caramelized on high heat and do not melt easily while baking.
Recipe card for Eggless chocolate lava cake / Easy molten chocolate cake
Eggless Chocolate Lava Cake / Easy Molten Chocolate Cake
Ingredients
- 60 gm whole wheat flour
- 40 gm sugar
- 3 tbsp cocoa powder
- 1 tbsp milk powder
- 15 ml oil
- 20 gm butter (unsalted)
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1 pinch salt
- ½ tbsp vinegar
- ½ tsp vanilla
- ½ cup + 1 tbsp hot water (140 ml)
- 100 gm dark chocolate
Instructions
- Take 5 ramekins, grease them with butter and dust with cocoa powder. Put them aside.
- Preheat oven at 200 degrees Celsius for about 10-15 minutes.
- Chopped chocolate into big chunks.
- In a bowl, add oil, butter, sugar, and vanilla essence. Beat well for 2- 3 minutes till they become light and fluffy.
- Now put a sieve on the bowl and sift wheat flour, cocoa powder, milk powder, baking powder, baking soda and salt.
- Mix it with the cut and fold method.
- Add hot water gradually to make a medium-thin batter.
- Finally, add vinegar, mix well.
- Immediately pour batter into ramekin bowls. Add chocolate chunks and push them inside in the batter so they will immerse in it.
- Tap them a few times to remove air bubbles.
- Place on a baking tray and put in the preheated oven.
- Bake them for 10-11 minutes and then take them out from the oven.
- Immediately, de-mould the cake and transfer to a plate. Do it carefully as the bowl is very hot. Cut the cake from the centre you will see the lava coming out.
- Enjoy them warm.
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