March 5, 2024
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      wellhealthorganic.com
Choco Lava Cake

wellhealthorganic.com Choco Lava Cake: Indulge in the delightful goodness of egg-free chocolate lava cake with this simple recipe. Also known as choco lava cake or molten chocolate cake, this dessert is a breeze to make, featuring whole wheat flour and cocoa powder. Serve it solo or elevate it with a scoop of vanilla, chocolate, or mango ice cream.

Choco Lava Cake

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Total Time: 45 minutes
  • Cuisine: Global
  • Course: Dessert
  • Dietary Consideration: Vegetarian
  • Difficulty: Moderate

Ingredients:

Dry Ingredients:

  1. ½ cup whole wheat flour (about 60 to 65 grams)
  2. 3 tablespoons cocoa powder
  3. Pinch of salt
  4. ¼ teaspoon baking soda

Wet Ingredients:

  1. ⅓ cup sugar (about 75 grams)
  2. ½ cup cold water
  3. 2 tablespoons oil (sunflower or olive oil)
  4. ½ tablespoon lemon juice or vinegar
  5. ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence

Additional Ingredients:

  1. 90 to 100 grams semi-sweet, bittersweet, or sweet chocolate

Also Read: Tomato Puree

Instructions:

1. Sifting Dry Ingredients:

  1. In a bowl, place a sieve and add whole wheat flour, salt, cocoa powder, and baking soda.
  2. Sift the dry ingredients directly into the bowl and set aside.

2. Preparing Wet Ingredients Solution:

  1. In another bowl, combine sugar and cold water, stirring until the sugar dissolves.
  2. Add oil and mix well.
  3. Incorporate vanilla extract and lemon juice, and mix again.

3. Making Chocolate Lava Cake Batter:

  1. Pour the wet ingredients into the bowl of dry ingredients.
  2. Mix gently with a wire whisk until just combined. Avoid over-mixing.
  3. Grease ramekins or muffin cups and pour the batter into them.
  4. Place chocolate squares into the batter, gently pressing them down to immerse them.

4. Baking Choco Lava Cake:

  1. Preheat the oven to 200 degrees Celsius for 15 to 20 minutes.
  2. Bake the cakes at 200 degrees Celsius for 30 to 35 minutes.
  3. After baking, let the cakes cool for 2 to 3 minutes.
  4. Carefully invert the ramekins onto a serving plate or tray, tapping the base to release the cakes.
  5. Dust with cocoa powder or powdered sugar using a small sieve.
  6. Serve the choco lava cakes immediately.

Also Read: Russian Salad

Notes:

  1. This recipe can be doubled as needed.
  2. Muffin cups or liners can replace ramekins, and aluminum foil-based cups are suitable.
  3. The type of chocolate used can vary from sweet to semi-sweet or bittersweet.
  4. Opt for couverture chocolate over compound chocolate for best results.
  5. Use high-quality cocoa powder for optimal flavor.
  6. Monitor baking time carefully, especially in the last 10 minutes, as oven temperatures may vary.
  7. All-purpose flour can be substituted for whole wheat flour.
  8. Vanilla essence can replace vanilla extract; adjust quantity accordingly.