I had Chocolate Molten Lava cake on my to do list for a long time, I never actually came around reading up on the recipe. I had few bookmarked recipes, though some of them were with eggs. When I checked few recipes with eggs, I found it interesting that the same syrup was used, but the cake was baked at a lesser time and that results in that gooey texture in the center. That sounded interesting though I wasn’t sure I could make the same measurement without eggs.
I looked up for some eggless versions, then decided that I could very well convert my basic cake recipe to a molten cake with chocolate placed in the middle as most of the eggless versions seems to be. I saw these two interesting versions of Molten Lava cakes, here and here.
Making it in the microwave was the best option if you were hit by this thought at 11 pm in the night. Hubby dear was surprised that I wanted to cook something at that time. I said I will be back by 30 secs. When I came back after 2 minutes, he was I was late. Well baking this cake in a microwave oven might take just 30 secs, but I got to assemble things right.
I baked in a mug and it came out so yummy. Next time I will try with 60% chocolate bars as the other recipe says. Also I thought I could get the same gooey effect by using frozen chocolate syrup. But that wouldn’t just get solidified. So next time will attempt with chocolate bars other than dairy milk bar.
This is such a quick recipe just enough for a person, increase according to the number of serving. This is best for late night binge and chocolate attacks. So it’s advisable that you make it in lesser quantity.
Eggless Chocolate Molten Lava Cake
All purpose flour / Maida – 1 tbsp
Powdered Sugar – 1 & 1/2 tbsp
Cocoa Powder – 1 tsp
Milk – 3 tablespoons
A pinch of Salt
Baking Soda a pinch
Baking powder a pinch
Olive Oil / Butter – 1-2 teaspoons
Dairy Milk / Chocolate Syrup – a piece
Microwave safe bowl
How to bake Chocolate Molten Lava Cake
In a bowl, sift together flour, sugar, baking soda, baking powder and Cocoa Powder.
Next add the oil, and blend well. Slowly add the milk one tsp at a time and mix well to make sure there are no lumps.
Grease a Microwave safe mug and pour half of the batter into the microwave mug.
Next place a piece of chocolate in the center and pour the remaining batter over the chocolate until it is completely covered.
Microwave the cake for 30 seconds. If you feel you need to increase, put it back for 10 more secs.
Let it rest for about a minute. And just dig in!
Since the measurement is such a small amount you can just experiment until you get the right proportion.
Instead of using Dairy Milk bar, you can use cooking/baking chocolate for that flowing consistency. Dairy milk kind of become thick syrup. But you can always warm it again for few secs before eating.
Reduce the sugar amount and dust some over the cake for a completely different taste.
I tried freezing Hershey’s Chocolate Syrup but that doesn’t work out