When I shared this recipe on my previous blog, it was etched at #No. 1# for more than 6 months! In fact, if you go to Edible Entertainment, this recipe is still the most popular recipe. Everyday, this particular post doesn’t fail to attract at least 500 page views. I wonder why? Is it because the cake is eggless and hassle free? Or is it because it is ready within minutes in the Microwave? Or is it simply because it is delicious? That is a question I haven’t been able to answer.
Chocolate Lava Cake is a popular dessert that combines elements of a flourless chocolate cake and a soufflé. It may also be known as Molten Chocolate cake, chocolate fondant pudding or chocolate moelleux. These cakes are usually baked in tiny ramekins. Butter, eggs, sugar and chocolate are the main ingredients that go into the making of this cake.
However, since I promised you a microwave version, we’re adopting a shortcut to the same cake. This is NOT the authentic lava cake which has a gooey center due to the number of eggs and chocolate used. But I can promise you a warm and delicious dessert that you can make within minutes when craving strikes!
MICROWAVE CHOCOLATE LAVA CAKE RECIPE | Molten Chocolate Cake in Microwave Recipe
(Print this recipe)
Prep Time: 3-5 min
MW Time: 1 min
Serves – 1
1 TBsp All purpose flour / Maida
1 TBsp Powdered Sugar
1.5 tsp Cocoa Powder (add more if you like the dark chocolate taste)
4 TBsp Milk (use non-diary milk or water for a Vegan version)
A pinch of Salt
A pinch of Baking Soda
2 tsp Oil / Melted Butte
A small piece of Baking/Cooking Chocolate
Microwave safe bowl
Sift together flour, sugar, Cocoa Powder, salt & baking soda.
Add 4 tablespoons of Milk, OIL/melted Butter. (add 1 tbsp at a time. add more if required)
Mix well to avoid lumps
Grease a Microwave safe bowl & line it with butter/parchment paper
Pour half the batter into the microwave safe bowl.
Take a piece of chocolate (preferably cooking/modelling/baking chocolate) and push it into the center of the batter until it is completely covered.
Pour rest of the batter on the chocolate to cover it. If it is not covered completely, add a little bit more batter or use less chocolate. Important thing is for it to be covered fully.
Microwave on high for 45 seconds on full power (depending upon your MW, it could take upto 1 min)
Let it rest for about 1 minute. Gently un-mould. If the cake is not warm, you can microwave it for another 5-10 seconds.
Transfer to a plate. Plunge into it & get dirty!
- You can just skip the oil or butter. The cake bakes without it too, I promise you.
- Every chocolate will not work. Make sure you get baking chocolate / modelling chocolate.
- The batter should be on the thinner side. Mix well and get a thick batter. Then add a few drops of milk/water to loosen it up1
- DRAWBACK of the eggless version – Well, the center remains gooey & the chocolate flows out only as long as the cake is warm. No worries, you can re-heat it later & have it. But best eaten fresh, hot from the microwave