CHOCO LAVA ……YUMMM!
Chocolate Lava Cake (Eggless & Whole Wheat) Recipe
A very famous dessert to accompany the sinful dinners! Now made healthy without compromising on any of the gooey, yummyness that this cake should be.
½ cup Whole Wheat Flour (atta)
3 tablespoons Cocoa Powder
1 pinch Salt
1 teaspoon Baking Soda
⅓ cup Cold Date paste (refrigerate for at least an hour prior to using)
½ cup Cold Water
½ cup Banana mash
¼ cup Cashew butter
½ teaspoon Lemon Juice
¼ teaspoon Vanilla Extract (vanilla powder)
100g Stevia Sweetened Dark Chocolate
Clean and dry 3 silicone cupcake molds. Keep aside.
Meanwhile, preheat the oven to 180 degrees Celsius for 15 to 20 minutes.
Check the freshness of baking soda. Dissolve a bit of baking soda in a solution of lemon juice and added water. It should fizz and bubble immediately.
Take a bowl and place a sieve on it. Sieve together the whole wheat flour, cocoa powder, salt and baking soda. Since baking soda is the only leavening ingredient used in the recipe, do make sure that it’s fresh and active.
Keep the sifted dry ingredients aside.
In another bowl, take your cold Date paste. Add the cashew butter, mashed banana, lemon juice and vanilla. Using a spoon or a wired whisk mix very well.
Making the chocolate lava cake batter
Now add the wet ingredients to the sifted dry ingredients.
With a wired whisk, stir and mix well. Do not over do the mixing.
Prepare a smooth batter which has pancake batter consistency. Add a little cold water if needed at this stage.
Pour the lava cake batter into the baking moulds till ⅔ of their volume.
Place stevia-sweetened chocolate squares in the batter. Use chocolate which is firm and hard. Avoid using chocolate wish are soft, semi-soft or fluid. use up to 2 squares of chocolate based on the size of your baking dish.
With a spoon or wired whisk lightly press them so that they get immersed in the batter. If you have a chocolate slab, then chop the chocolate before you prepare the batter.
Baking Chocolate Lava Cake
Place the mouldsin the centre rack of the oven and bake at 180 degrees Celsius for 20 minutes. During the last 10 minutes do keep a check. If you open early or open many times, the lava cakes can fall flat. I generally bake lava cakes well as I do not want my folks to eat any uncooked batter.
Baking time varies with various oven makes and models, so it can take less than 20 mins or more than 25 minutes. (With a toothpick check whether the edge of the cake is baked or not)
Let the chocolate lava cakes cool for two to three minutes
Invert the moulds on a serving plate. Gently tap the bottom. The moulds will be hot, so be careful when picking and tapping them.
Remove the mould gently and the cake gets unmolded easily. Sift some cocoa powder or powdered sugar on top through a sieve
Serve it hot.
Choco lava cakes have to be served hot or warm.
Once they cool, the molten chocolate solidifies.