This is the quickest and most easiest dessert you can make for a last minute surprise for Valentine's Day or Anniversary or Birthdays! It's easy to bake, requiring ingredients that are easily available in your kitchen and it ends up looking like an exotic dessert making your day very special!
For a very long time I never tried this lava cake as I felt the reduced baking time would mean eating uncooked batter with uncooked eggs and that thought always made me hesitate to bake this cake. And then I saw this recipe which was egg free and it uses chocolate to give the molten effect and the cake is baked for 18-20 minutes which is the normal baking time for muffins. So then, I was game to try it out.
This recipe is really fail proof. Each one of my cake had molten lava oozing out! I guess the tricky part is the chocolate that you use as some chocolates just does not melt. I have read many comments online that dairy milk chocolate does not melt inside however I used dairy milk bournville chocolate and it melted just fine for me.
I loved this lava cake, especially because the I always like the chocolate oozing out to be just like lava, thick dark and luscious! I don't like the lava pouring out like water. All my cakes had the perfect lava effect, just perfect to scoop and eat!
The brown bits seen in the pictures is the milk chocolate that has melted. I felt that even without the chocolate pieces the lava was perfect! If you see closely, only the light brown gooey stuff is from the bournville chocolate. The dark brown lava is from the cake itself! So next time, I'm going to try this recipe without adding the extra chocolate pieces for a perfect lava cake!
Make sure you grease the moulds well so that it comes out intact and then decorate as you wish! Serve this dessert immediately. If you let it sit for awhile, the lava inside, will solidify and it will not flow out. It will be just like a normal chocolate muffin. So plan accordingly!
MOLTEN LAVA CAKE
Preparation time 10 mins | Baking time 18 mins | Serves 6
Source - here
Ingredients (My 1 cup = 240 ml)
Method
1. Pre heat the oven to 180 degrees C. Grease the ramekins with oil or butter and dust some cocoa powder in it and set aside.
2. Add the flour, sugar, cocoa powder in a mixing bowl.
3. Add the baking powder, baking soda, salt and coffee granules. Mix until well combined.
4. Add the oil and vanilla.
5. As you start mixing add the milk little by little until you get a smooth batter.
6. Pour into the prepared moulds. Pour only to half.
7. Now drop in the chocolate pieces. Keep all the ramekins in a baking tray and bake in the pre heated oven for 18 minutes.
8. After 18 minutes, remove the ramekins. Wait for about 3-5 minutes as it will be extremely hot! Then invert the ramekins onto your serving plate and decorate with a sprinkle of icing sugar and anything else you like.
9. Then cut open for the perfect lava cake!
Notes
1. Make sure your chocolate pieces is at room temperature.
2. My ramekins and my aluminium muffin moulds are very small so I ended up with some extra batter which I poured into a heart shaped pan. If you have large ramekins, you will get around 4-5 cakes.
3. Please be careful as you unmould the cakes as it will be extremely hot once out of the oven.
4. As mentioned above, I have used cadbury bournville chocolate. You can use any baking chocolate too.
5. If you don't have ramekins, you can use any small heat proof ceramic cups. Do not use large tea cups as the baking time will vary.
6. I used granulated sugar but powdered it before using.
Until next time,
Share this post if you found it useful!
For a very long time I never tried this lava cake as I felt the reduced baking time would mean eating uncooked batter with uncooked eggs and that thought always made me hesitate to bake this cake. And then I saw this recipe which was egg free and it uses chocolate to give the molten effect and the cake is baked for 18-20 minutes which is the normal baking time for muffins. So then, I was game to try it out.
This recipe is really fail proof. Each one of my cake had molten lava oozing out! I guess the tricky part is the chocolate that you use as some chocolates just does not melt. I have read many comments online that dairy milk chocolate does not melt inside however I used dairy milk bournville chocolate and it melted just fine for me.
I loved this lava cake, especially because the I always like the chocolate oozing out to be just like lava, thick dark and luscious! I don't like the lava pouring out like water. All my cakes had the perfect lava effect, just perfect to scoop and eat!
The brown bits seen in the pictures is the milk chocolate that has melted. I felt that even without the chocolate pieces the lava was perfect! If you see closely, only the light brown gooey stuff is from the bournville chocolate. The dark brown lava is from the cake itself! So next time, I'm going to try this recipe without adding the extra chocolate pieces for a perfect lava cake!
Make sure you grease the moulds well so that it comes out intact and then decorate as you wish! Serve this dessert immediately. If you let it sit for awhile, the lava inside, will solidify and it will not flow out. It will be just like a normal chocolate muffin. So plan accordingly!
MOLTEN LAVA CAKE
Preparation time 10 mins | Baking time 18 mins | Serves 6
Source - here
Ingredients (My 1 cup = 240 ml)
- All purpose flour (maida) - 1/2 cup (65 gms)
- Sugar - 1/2 cup (100 gms)
- Cocoa powder - 1/4 cup (30 gms)
- Oil - 1/4 cup (56 ml)
- Milk - 200 ml
- Baking powder - 1/2 tsp
- Baking soda - 1/4 tsp
- Salt - 1/4 tsp
- Instant coffee granules - 1/4 tsp (I used nescafe)
- Vanilla - 1 tsp
- Chocolate pieces - 3 small pieces in each cup
1. Pre heat the oven to 180 degrees C. Grease the ramekins with oil or butter and dust some cocoa powder in it and set aside.
2. Add the flour, sugar, cocoa powder in a mixing bowl.
3. Add the baking powder, baking soda, salt and coffee granules. Mix until well combined.
4. Add the oil and vanilla.
5. As you start mixing add the milk little by little until you get a smooth batter.
6. Pour into the prepared moulds. Pour only to half.
7. Now drop in the chocolate pieces. Keep all the ramekins in a baking tray and bake in the pre heated oven for 18 minutes.
8. After 18 minutes, remove the ramekins. Wait for about 3-5 minutes as it will be extremely hot! Then invert the ramekins onto your serving plate and decorate with a sprinkle of icing sugar and anything else you like.
9. Then cut open for the perfect lava cake!
Notes
1. Make sure your chocolate pieces is at room temperature.
2. My ramekins and my aluminium muffin moulds are very small so I ended up with some extra batter which I poured into a heart shaped pan. If you have large ramekins, you will get around 4-5 cakes.
3. Please be careful as you unmould the cakes as it will be extremely hot once out of the oven.
4. As mentioned above, I have used cadbury bournville chocolate. You can use any baking chocolate too.
5. If you don't have ramekins, you can use any small heat proof ceramic cups. Do not use large tea cups as the baking time will vary.
6. I used granulated sugar but powdered it before using.
Until next time,
Looks so delish
ReplyDelete