Some evenings call for chocolate, and they call for it right now. This eggless chocolate lava cake is made in one small ramekin, cooks in the microwave in under a minute, and breaks open to a warm, molten chocolate centre.
No eggs, no oven, no mixing bowls to wash. Just a handful of pantry ingredients and a single square of dark chocolate hidden in the middle.
Why you will love this recipe
One ramekin, start to finish. You mix, cook and serve in the same dish.
Completely eggless. Baking powder gives it lift and the batter sets beautifully without eggs.
A real lava centre. The square of dark chocolate melts into a pool of molten chocolate while the cake sets around it.
Ready in under 5 minutes. Perfect for a late night craving or a quick dessert after dinner.
Eggless Chocolate Lava Cake in a Bowl (Ready in Under 5 Minutes)
Ingredients
Ingredients (serves 1, makes 1 ramekin)
- 1½ tbsp maida all purpose flour
- 1 tbsp unsweetened cocoa powder
- ⅛ tsp baking powder
- 1 tiny pinch salt
- 2 tbsp milk
- 1 tbsp maple syrup
- 1½ tsp melted butter plus extra for greasing
- 1 square Amul dark chocolate
Instructions
How to make eggless chocolate lava cake
- Grease the ramekin. Brush a small microwave safe ramekin with butter, covering the base and sides.
- Mix the dry ingredients. Add the maida, cocoa powder, baking powder and salt to the ramekin and mix well.
- Add the wet ingredients. Pour in the milk, maple syrup and melted butter. Mix until the batter is smooth with no dry pockets.
- Add the chocolate. Push the square of dark chocolate into the centre of the batter. Do not mix.
- Microwave. Cook for 30 seconds, check, then continue in 10 second bursts. Stop when the top is set and the centre still wobbles slightly. This usually takes 35 to 45 seconds in total.
Tips for the perfect lava centre
Watch the wobble, not the clock. Every microwave is different. The moment the top looks set but the centre still jiggles, it is done. A few seconds too long and the lava sets.
Do not skip the rest. One minute lets the cake firm up around the edges so it holds its shape when you break into it.
Mix out every dry pocket. Small lumps of flour or cocoa turn into dry spots once cooked. Scrape the base of the ramekin as you mix.
Use a small ramekin. I used a small ceramic ramekin from IKEA. A small dish keeps the batter deep enough to hide the chocolate and gives you a thick, gooey centre. Any small microwave safe bowl or mug works too.
Serving ideas
This cake is rich enough to enjoy just as it is. If you would like a little extra, a light dusting of cocoa, a few fresh berries or a scoop of vanilla ice cream melting over the warm cake all work beautifully.
Frequently asked questions
Can I use sugar instead of maple syrup?
Yes. Use 1 tbsp powdered sugar and add a little extra milk if the batter feels thick.
Can I use any chocolate for the centre?
Any dark or milk chocolate works. Dark chocolate gives a richer, less sweet lava.
Why did my centre not turn molten?
It was most likely cooked a few seconds too long. Next time, stop as soon as the top is set and the middle still wobbles.
If you make this, tag me on Instagram @askdeepa_. I would love to see your lava shot!
