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Chocolate dipped strawberries

Eggless Molten chocolate lava cake



Who would not like chocolate cakes ? Well, i know you like it too, otherwise you would not be reading this recipe right now :) This is an eggless version of molten chocolate lava cake and just uses oil and not even butter. Hope you would try this recipe at your home and like the way it chocolate melts down from inside.



I have added little bit of instant coffee powder to enhance the chocolate flavour of the cake. Since it is molten cake, you can just make a batch of 4 or 5 cakes at one go as it is the best when served immediately.



You can also refrigerate the molten chocolate lava cake for upto a day and warm it a little bit before serving, so that the chocolate melts from inside, while eating. Let's jump into the details and stepwise pictures of the recipe.


Ingredients

3/4 cup of whole wheat flour or all purpose flour.
2 tbsp vegetable oil
1/2 tsp baking soda
A pinch of salt
1 tsp instant coffee powder
2 tsp cocoa powder
3/4 cup sugar
1 tsp lemon juice
1/3 cup water
1 tsp vanilla essence
8 Semi-sweet Baking chocolate pieces
1 tbsp powdered sugar for decoration (optional)


For dusting:

1 tbsp flour - wheat or maida (all purpose flour), whatever is being used for the cake
1 tbsp melted butter or cooking oil







How to make eggless molten chocolate lava cake at home:

1. Sieve together flour, baking soda, cocoa powder,salt, instant coffee powder.
Dry ingredients are ready.





2. Add sugar in another bowl and add water to it.



3. Whisk together sugar and water using a wired whisk until the sugar dissolves completely.



4. Then add oil and mix it well. vanilla essence





5. Add vanilla essence.



6. Add lemon juice and stir well. Wet ingredients are ready.





7. If you are using ramekins, grease it with butter or vegetable oil. You can use any olive oil too but not gingely oil. Then dust greased ramekins with flour. I have used the foil cup cake moulds and cupcake liners onto the foil tray. You can skip greasing and dusting if using the foil and cup cake liners.





The baking time taken for the aluminium foil differs from that of ramekins. Usually the aluminium foil contents gets baked quicker as compared to ramekins.

8. Now, slowly pour the wet ingredients into the dry ingredients bowl and fold gently.





Do not over mix as it tend to harden the cake.



9. Immediately pour the batter into the mould either ramekins or the cup cake moulds.



10. Fill only 3/4 of the cup or ramekins as we need to place the baking chocolate pieces into the batter.



11. Now, carefully place two to three baking chocolate pieces, depending on the size of the chocolate piece.







12. Tuck the chocolate pieces into the batter, so that the batter completely covers it.



13. Repeat it for each of the cup cake moulds or ramekins.



14. Pat the ramekin or the cup cake tray twice to level the batter.

15. Immediately bake the cake at 400 degrees Fahrenheit for 20 minutes. For ramekins, you can cook for 10 more minutes.



Tip: The baking time also depends on the oven type, so do check the cake every 5 minutes, after 20 minutes of inital baking.



16. Carefully poke the cake towards the side, using a toothpick and see if it comes out clean. This step is optional as the cake is molten lava chocolate and you might end up poking the chocolate portion of it. So its better to skip the step. This could be used only if you are not sure of the baking time of the cake.





17. Let the baked lava cake cool down for 3 minutes.



18. Then remove the cake from ramekins by inverting it or by removing the cup cake liners depending on the type of mould you used.





19. Cut the cake from the middle using a spoon and Voila! you would see the chocolate comes out like a lava :)



20. Serve the molten chocolate lava cake immediately and enjoy!



21. You can refrigerate the molten chocolate lava cake for upto one day and warm it in microwave for 6-7 seconds.



22. You can decorate the cake by topping it with sugar powder.



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