I have said this before and I will say it again – I have a love hate relationship with chocolate. There are times I absolutely can’t resist chocolate, especially dark bitter chocolate and then there are times I don’t want anything to do with chocolate at all. Either way, I love sweets and desserts – this blog is a proof for that.
Let’s just say that right now I am in a chocolate loving stage and have been making a lot of chocolate based desserts. This eggless choco lava cake is the result of that!
So, one thing is for sure. I have a few more chocolate based recipes coming up soon. While I love my eggless brownies or 2-min choco mug cake, I had been wanting to try out choco lava cake at home since so long. Especially the real deal – not the one with a choco piece inserted into cake batter to give that lava kind of texture. In my opinion, a perfect lava cake should have a soft, just enough cooked edges and top, while having a gooey chocolate center. Since I was not ready to insert a chocolate piece, my cake batter acts the choco lava. That means I was reluctant to use eggs. Best part of this recipe is that it is eggless choco lava cake – the cake batter is fit to be eaten even as it is 😀
I used dark chocolate and cadbury’s cocoa powder to make this eggless choco lava cake. As usual, my egg replacement is curd. I used butter to make this eggless choco lava cake but have been meaning to give this recipe a try with oil, will update this space soon. I would recommend using silicon cupcake moulds to make this eggless choco lava cake as it is very easy to un-mould the cake once done, without crumbling the whole thing. Another important thing is to cook these at 180°C for 6-8 mins only, just enough to cook the sides/top. The insides are super gooey when hot/warm and slightly set when cooled down.
Check out this video to make eggless choco lava cake right away!
How to make Eggless Choco Lava Cake | Choco Lava Cake Video Recipe
📖 Recipe
Detailed recipe for making Eggless Choco Lava Cake
Recipe Notes
Oven timings differ for different brands, keep a close eye on the cake while baking. Don’t bake for more than 8 minutes. If this cake is baked for about 12-13 mins, it makes a very moist chocolate cake! Use fresh curd for best results. If the cake batter is too thick, add an additional tbsp. of curd as needed.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
