Choco Lava Cake
Choco Lava Cake
Ingredients
- 100 grams dark chocolate
- 50 grams butter
- 2 tablespoons sugar
- 2 tablespoons maida, (all-purpose flour)
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/2 teaspoon vanilla essence
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
In a heatproof bowl, melt the dark chocolate and butter together. This can be done over a double boiler or carefully in a microwave, stirring every 30 seconds until smooth.
⏱️ 3 min
- 3
Once melted and smooth, transfer the chocolate and butter mixture to a mixing bowl.
⏱️ 1 min
- 4
Add 2 tablespoons of sugar to the chocolate mixture and stir until well combined.
⏱️ 1 min
- 5
Sift in 2 tablespoons of maida (all-purpose flour) and 1 tablespoon of cocoa powder into the bowl.
⏱️ 1 min
- 6
Add 1/2 teaspoon of baking powder to the dry ingredients.
⏱️ 1 min
- 7
Pour in 1/4 cup of milk and 1/2 teaspoon of vanilla essence.
⏱️ 1 min
- 8
Mix all the ingredients well with a whisk or spatula until a smooth, lump-free batter is formed. Be careful not to overmix.
⏱️ 2 min
- 9
Generously grease four ramekins or oven-safe molds with butter or cooking spray.
⏱️ 1 min
- 10
Divide the batter evenly among the greased ramekins.
⏱️ 1 min
- 11
Bake in the preheated oven at 180°C for 15 minutes. The edges should be set, but the center should still be slightly wobbly for that molten lava effect.
⏱️ 15 min•🌡️ 180
- 12
Carefully remove the lava cakes from the oven. Let them cool for a minute or two before inverting them onto serving plates, if desired, or serve directly from the ramekins.
⏱️ 1 min
- 13
Serve hot, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.
Kitchen Tools
Nutrition Facts (per serving)
Choco Lava Cake
- 100 grams dark chocolate
- 50 grams butter
- 2 tablespoons sugar
- 2 tablespoons maida, (all-purpose flour)
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1/2 teaspoon vanilla essence
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
In a heatproof bowl, melt the dark chocolate and butter together. This can be done over a double boiler or carefully in a microwave, stirring every 30 seconds until smooth.
⏱️ 3 min - 3
Once melted and smooth, transfer the chocolate and butter mixture to a mixing bowl.
⏱️ 1 min - 4
Add 2 tablespoons of sugar to the chocolate mixture and stir until well combined.
⏱️ 1 min - 5
Sift in 2 tablespoons of maida (all-purpose flour) and 1 tablespoon of cocoa powder into the bowl.
⏱️ 1 min - 6
Add 1/2 teaspoon of baking powder to the dry ingredients.
⏱️ 1 min - 7
Pour in 1/4 cup of milk and 1/2 teaspoon of vanilla essence.
⏱️ 1 min - 8
Mix all the ingredients well with a whisk or spatula until a smooth, lump-free batter is formed. Be careful not to overmix.
⏱️ 2 min - 9
Generously grease four ramekins or oven-safe molds with butter or cooking spray.
⏱️ 1 min - 10
Divide the batter evenly among the greased ramekins.
⏱️ 1 min - 11
Bake in the preheated oven at 180°C for 15 minutes. The edges should be set, but the center should still be slightly wobbly for that molten lava effect.
⏱️ 15 min•🌡️ 180 - 12
Carefully remove the lava cakes from the oven. Let them cool for a minute or two before inverting them onto serving plates, if desired, or serve directly from the ramekins.
⏱️ 1 min - 13
Serve hot, optionally with a scoop of vanilla ice cream or a dusting of powdered sugar.