Try this way of Baking an Eggless Choco Lava AKA Molten Lava Cake

By Apurvi Bansal

There’s something undeniably magical about a Choco Lava Cake. The moment your fork cuts into the delicate exterior, releasing a cascade of molten chocolate, it’s pure bliss.

Discover the ultimate indulgence with our Choco Lava Cake recipe. Perfectly gooey on the inside and deliciously rich on the outside, this easy-to-follow recipe creates a dessert that’s sure to impress. With a decadent molten center, our Choco Lava Cake is made without any chocolate block insert, making it a seamless and delightful treat

Choco Lava Cake, also known as Molten chocolate cake, is a beloved dessert for many reasons. Its warm, gooey center offers a delightful contrast to its rich, cakey exterior. Despite its gourmet appearance and taste, it’s surprisingly simple to make. This recipe doesn’t require any special equipment or hard-to-find ingredients, making it accessible for any home baker.


- 75g all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 100g caster sugar
- 200ml milk (room temperature or lukewarm)
- 1 tsp vanilla extract
- 150g dark chocolate, chopped
- 25g cocoa powder
- 100g unsalted butter (if using salted butter, skip the salt)


1. Prepare the Dry Ingredients:
   Begin by combining all-purpose flour, baking powder, and salt in a bowl. Mix well and set aside. This will ensure an even distribution of the leavening agent and salt throughout the cake.

2. Dissolve the Sugar:
   In another bowl, take the caster sugar and add the milk. If you’re using lukewarm milk, the sugar will dissolve more quickly. Add the vanilla extract and whisk until the sugar is fully dissolved. Set this mixture aside.

3. Melt the Chocolate:
   Place the chopped dark chocolate, cocoa powder, and unsalted butter in a microwave-safe bowl. Microwave in 10-15 second intervals, stirring in between, until the mixture is completely melted and smooth. Be cautious not to overheat to avoid burning the chocolate. Once melted, allow it to cool to room temperature.

4. Prepare the Ramekins:
   While the chocolate mixture cools, prepare your ramekins. These should have a capacity of about 115ml. Grease them thoroughly with melted butter and dust with cocoa powder. This step ensures that the cakes release easily once baked.

5. Combine the Ingredients:
   Add the dry ingredients to the milk and sugar mixture, whisking or folding gently to avoid lumps. Then, incorporate the melted chocolate mixture, ensuring everything is well combined.

6. Fill and Bake:
   Pour the batter into the prepared ramekins, smoothing the tops for an even rise. Bake in a preheated oven at 180°C for 12-15 minutes. The edges should be set while the center remains slightly jiggly.

7. Cool and Serve:
   Once baked, let the cakes cool slightly until the ramekins are cool enough to handle. Run a knife around the edges to help release the cakes, then gently de-mould them. Dust with icing sugar or cocoa powder for a finishing touch.

Baking a Choco Lava Cake at home is easier than you might think, and the results are absolutely worth it. With its impressive presentation and decadent taste, it’s a dessert that’s sure to become a favorite. So go ahead, treat yourself, and enjoy the ultimate indulgence with our Choco Lava Cake recipe.