Choco Lava Cake ~ Eggless & Whole Wheat flour

Molten Choco-Lava Cake 

Serving size (For 2 Choco Lava cake )

Do you fear using wheat flour in your cake recipe? Because no matter what, the bran in whole wheat makes your cake pasty. You can give this recipe a try. The cake is off course dense but not pasty.

Freshly baked!!! Just out of oven 😍

Dry ingredients*

1. 1/2 Cup whole wheat flour
2. 3 Tablespoon cocoa powder 
3. 1/4 Teaspoon Baking soda
4. pinch of salt

*Sieve all the dry ingredients in a bowl

Wet ingredients 

1. 1/2 Cup ice cold water (Must be cold)
2. 5 Tablespoon caster sugar
3. 2 1/2 Tablespoon neutral flavoured vegetable oil like sunflower oil or canola oil
4. 1/4 Teaspoon vanilla essence
5. 1/2 Tablespoon lemon juice/ white vinegar

A square/ ball of your favourite chocolate. I used dark chocolate bar (~100 g).

Steps:

Pre-heat oven to 400℉  (~ 200 ℃). I always prefer to increase the temperature by few degrees while preheating because some heat is lost while opening the oven.

1. In a bowl take ice cold water and add sugar to it. Whisk till all the sugar is completely dissolved.
2. Add vanilla extract and lemon juice to the bowl and mix well.
3. Add oil and whisk till all the oil seems completely incorporated in water mix.
4. To this wet mix, add pre-sieved dry ingredient and fold the flour mix gently till you have a uniform batter.
5. Pour the batter mix in the ramekins. Drown the chocolate bar in the batter mix and bake at 390℉ for ~ 30 minutes. 
6. Once done baking, let it rest outside for 4-5 minutes and then invert it on a plate and dust it with icing sugar or cocoa. Serve it with vanilla ice- cream.

Notes: 

1. This cake is not very sweet as I prefer it so. You can add 1-1.5 tablespoon of additional sugar to suit your taste. It will still turn out perfectly.
2. It is absolutely ok to interchange wheat flour with all purpose flour for that airy and light texture. 

Enjoy!!!

Ah! smells divine

~ Ren