Chocolate Mochi Lava Cake
Chocolate Mochi Lava Cake
Ingredients
- 1 egg
- 70 g granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise, seeds scraped
- 270 g milk
- 50 g rice bran oil
- 220 g glutinous rice flour
- 45 g cocoa powder
- 8 g baking powder
- 4 pieces milk chocolate, for filling, about 15-20g each
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease and flour individual baking molds, such as a muffin tin or ramekins.
⏱️ 5 min•🌡️ 180
- 2
In a large mixing bowl, combine the egg, granulated sugar, and salt. Whisk until well combined.
⏱️ 2 min
- 3
Scrape the seeds from the vanilla bean into the egg mixture. Add the milk and rice bran oil. Whisk all wet ingredients together until thoroughly combined.
⏱️ 3 min
- 4
In a separate medium bowl, sift together the glutinous rice flour, cocoa powder, and baking powder. Whisk the dry ingredients briefly to ensure they are well mixed.
⏱️ 3 min
- 5
Gradually add the sifted dry ingredients to the wet ingredient mixture. Whisk until the batter is smooth and lump-free. Be careful not to overmix.
⏱️ 4 min
- 6
Pour a small amount of batter into the bottom of each prepared baking mold, just enough to cover the bottom.
⏱️ 1 min
- 7
Place one piece of milk chocolate into the center of the batter in each cavity. Then, cover the chocolate completely with more batter, filling each mold about two-thirds full.
⏱️ 2 min
- 8
Bake for 18-22 minutes, or until the edges are set and a toothpick inserted into the cake (not the chocolate center) comes out clean. The center should still be slightly soft to ensure a lava effect.
⏱️ 20 min•🌡️ 180
- 9
Remove the mochi lava cakes from the oven and let them cool in the molds for a few minutes before carefully unmolding. Serve warm to enjoy the melted chocolate lava center.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Mochi Lava Cake
- 1 egg
- 70 g granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise, seeds scraped
- 270 g milk
- 50 g rice bran oil
- 220 g glutinous rice flour
- 45 g cocoa powder
- 8 g baking powder
- 4 pieces milk chocolate, for filling, about 15-20g each
Instructions
- 1
Preheat your oven to 180°C (350°F). Lightly grease and flour individual baking molds, such as a muffin tin or ramekins.
⏱️ 5 min•🌡️ 180 - 2
In a large mixing bowl, combine the egg, granulated sugar, and salt. Whisk until well combined.
⏱️ 2 min - 3
Scrape the seeds from the vanilla bean into the egg mixture. Add the milk and rice bran oil. Whisk all wet ingredients together until thoroughly combined.
⏱️ 3 min - 4
In a separate medium bowl, sift together the glutinous rice flour, cocoa powder, and baking powder. Whisk the dry ingredients briefly to ensure they are well mixed.
⏱️ 3 min - 5
Gradually add the sifted dry ingredients to the wet ingredient mixture. Whisk until the batter is smooth and lump-free. Be careful not to overmix.
⏱️ 4 min - 6
Pour a small amount of batter into the bottom of each prepared baking mold, just enough to cover the bottom.
⏱️ 1 min - 7
Place one piece of milk chocolate into the center of the batter in each cavity. Then, cover the chocolate completely with more batter, filling each mold about two-thirds full.
⏱️ 2 min - 8
Bake for 18-22 minutes, or until the edges are set and a toothpick inserted into the cake (not the chocolate center) comes out clean. The center should still be slightly soft to ensure a lava effect.
⏱️ 20 min•🌡️ 180 - 9
Remove the mochi lava cakes from the oven and let them cool in the molds for a few minutes before carefully unmolding. Serve warm to enjoy the melted chocolate lava center.
⏱️ 5 min