Eggless Choco Lava Cake
A rich and gooey chocolate dessert made without eggs, this Eggless Choco Lava Cake is perfect for satisfying sweet cravings. With a soft, spongy exterior and molten chocolate center, it’s quick to prepare using simple pantry ingredients. Ideal for parties, date nights, or indulgent treats, this recipe delivers bakery-style results in minutes.
Ingredients
🔥 Lava Filling (Ganache)
- 20g Dark chocolate (small piece)
- 20g / 1½ tbsp Butter
- 2.5g / 1 tsp Cocoa powder
🧁 Batter
- 110g / 1 cup Flour (Maida)
- 1 tsp baking powder
- 30g / ¼ cup + 1 tbsp Cocoa powder
- 90g / ⅓ cup + 2 tsp Powdered sugar
- 1 tsp Vanilla essence
- 110ml / ½ cup Milk
- 40ml / 2½ tbsp Oil
🍳 For Cooking
- 1kg Salt
- 1 no. Ring mould / Katori
- 1 no. Round baking dish / Ramekin (Height: 3cm, Diameter: 8.5cm)
🧈 For Lining Mould
- 1 tsp Butter
- 2 tsp Cocoa powder
🍓 For Garnishing
- A handful of Icing sugar
- A handful of Strawberries
- Few Mints sprigs
Instructions
For Lava Filling (Ganache)
- To make the ganache, mix together the butter and chocolate in a bowl and microwave for 30 seconds, once the butter melts, mix together the chocolate till it all comes together. Add 1tsp of cocoa powder, mix and keep this in the deep freezer till the mixture becomes firm.
- Once it is firm then simply cut it into small pieces and then roll it to a round ball using your hands. Keep aside the chocolate lava ball (ganache) for now.
For Batter
- To make the batter, mix together the dry ingredients and sift through a sieve. In a separate bowl, mix together the wet ingredients which is vanilla extract, milk and oil. Then slowly pour the wet ingredients in the dry ingredients. Mix it will till all of the mixture comes together. Keep it aside.
For Cooking
- In a pressure cooker, add about 1kg of salt and a ring mould or a Katori to make a base and begin heating up. Cover the pressure cooker with the lid and heat it on high heat for 10 min.
For Lining Mould
- Rub very litte of the soft butter inside the baking mould with your fingers or using a pastry brush. Sprinkle 2tsp of cocoa powder and roll the mould to coat the cocoa on the inside of the mould. Lightly tap the mould upside down to dust off any excess cocoa sticking to it. The mould is ready for the batter.
- Add about half of the cake batter in the baking dish(ramekin). Place the lava ball (ganache) in the centre but remember do not press it down. Now pour the remaining batter on top to coat the ganache. Do not spread the batter as it will set on its own once we cook it.
- Once the salt and the cooker are heated on high for 10mins, place the ramekin in the cooker carefully on top of the ring mould. Remove the gasket and the whistle from the lid of the cooker and then secure the lid on to the base.
- Bake for 7 min on high heat and then turn the heat to low to cook for another 5 mins. Turn off the heat and open the lid. Let the lava cake sit there for 2 mins more.
- Now there are 2 ways to take the cake out of the ramekin. First way is to upturn the mould over the plate without touching the plate, and the cake should slide out. The other way is to t place the plate on to the mould and then upturn the plate, then remove the ramekin.
- Dust the Choco lava cake with powdered sugar and garnish with some strawberries and mint leaves. While the cake is still hot put a spoon or knife to it to see the hot chocolate lava ooze out of it.
Notes
- sometimes de-moulding is a bit difficult to do for a lot of people. In this case once you remove the cake from the pressure cooker just sprinkle powdered sugar on top and garnish with strawberry and mint leaf. Scoop with a spoon and enjoy.
Tried this recipe?Let us know how it was!