Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 1 Lava Cake
I am so amazed at lava cakes. Something is satisfying and magical when you pinch the cake with a spoon and the chocolate oozing down the plate.
Ingredients
¼ c dark or semi-sweet chocolate chips
60 grams (2 ounces / ¼ c) unsalted butter, roughly chopped
¼ c plain flour
¼ c unsweetened cocoa powder
¼ c icing sugar / powdered sugar
¼ c milk
How to make The Easiest Chocolate Lava Cake (No Egg!)
Step 1: Prepare the oven. Preheat it to 180 degrees C or 355 degrees F for fan-forced or convection or 190 degrees C or 375 degrees F for standard.
Step 2: Use canola spray or cooking spray to generously grease a large 1-cup capacity ramekin.
Step 3: In a large heat-proof jug, add the chocolate chips and butter and microwave for about a minute on high. Then, stir using a fork until smooth.
Step 4: In this same order, add the flour, cocoa powder, icing sugar, and milk into the melted chocolate chips. Again whisk using a fork until thick, shiny, and smooth.
Step 5: Transfer the batter into the prepared ramekin and bake in the preheated oven for about 15 minutes.
Step 6: Once done, remove from the oven. Put a plate on top of the ramekin upside-down, flip, and lift the ramekin gently.
Step 7: Before serving, dust with icing sugar. Note: Serve immediately.
Substitutions & Tips:
Instead of 1/4 cup chocolate chips, you can use 50 grams of chopped dark chocolate. Milk chocolate is not recommended as it will make the cake too sweet.
You can use a well-greased muffin tin for this recipe.
Use 2 small ramekins to make smaller lava cakes. Just split the batter and decrease the baking time to 10 minutes.
To prevent the cake from sticking to the ramekin, make sure to generously grease the ramekin with cooking spray. And dusting the ramekin with cocoa powder is not needed as this will make the cake stick.
Serve this with ice cream or whipped cream and garnish with some chopped strawberries or raspberries.
Nutrition Facts:
Amount Per Serving: CALORIES: 1034 TOTAL FAT: 70g SATURATED FAT: 41g UNSATURATED FAT: 16.8g CHOLESTEROL: 149mg SODIUM: 27.2mg CARBOHYDRATES: 98.7g FIBER: 12.8g SUGAR: 67g PROTEIN: 13.9g
Ingredients
- ¼ c dark or semi-sweet chocolate chips
- 60 grams (2 ounces / ¼ c) unsalted butter, roughly chopped
- ¼ c plain flour
- ¼ c unsweetened cocoa powder
- ¼ c icing sugar / powdered sugar
- ¼ c milk
Instructions
Step 1: Prepare the oven. Preheat it to 180 degrees C or 355 degrees F for fan-forced or convection or 190 degrees C or 375 degrees F for standard.
Step 2: Use canola spray or cooking spray to generously grease a large 1-cup capacity ramekin.
Step 3: In a large heat-proof jug, add the chocolate chips and butter and microwave for about a minute on high. Then, stir using a fork until smooth.
Step 4: In this same order, add the flour, cocoa powder, icing sugar, and milk into the melted chocolate chips. Again whisk using a fork until thick, shiny, and smooth.
Step 5: Transfer the batter into the prepared ramekin and bake in the preheated oven for about 15 minutes.
Step 6: Once done, remove from the oven. Put a plate on top of the ramekin upside-down, flip, and lift the ramekin gently.
Step 7: Before serving, dust with icing sugar. Note: Serve immediately.
Notes
Instead of 1/4 cup chocolate chips, you can use 50 grams of chopped dark chocolate. Milk chocolate is not recommended as it will make the cake too sweet. You can use a well-greased muffin tin for this recipe. Use 2 small ramekins to make smaller lava cakes. Just split the batter and decrease the baking time to 10 minutes. To prevent the cake from sticking to the ramekin, make sure to generously grease the ramekin with cooking spray. And dusting the ramekin with cocoa powder is not needed as this will make the cake stick. Serve this with ice cream or whipped cream and garnish with some chopped strawberries or raspberries.
