Choco lava cake in kadhai

Ingredients

• 150 g Chocolate (good quality dark or milk chocolate, chopped)
• 1 tbsp Unsalted Butter (softened, melted with chocolate)
• 0.25 cup Milk (for melting chocolate; can substitute with cream)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Powdered Sugar (sifted)
• 2.5 tbsp Cocoa Powder (good quality unsweetened cocoa)
• 1 tsp Baking Powder (ensure it is fresh)
• 0.25 cup Vegetable Oil (can replace with melted butter)
• 0.75 cup Milk (room temperature, added gradually to batter)

Instructions

1. Gather Ingredients & Equipment

   Measure out all ingredients and set out the mixing bowl, sieve, saucepan, heat‑proof bowl, whisk, spatula, mold, kadhai, inverted plate and lid.

   Time: PT2M

2. Melt Chocolate

   Fill a saucepan with a few centimeters of water, bring to a gentle simmer, and place the heat‑proof bowl on top. Add chopped chocolate, butter and 1/4 cup milk. Stir continuously until smooth and fully melted.

   Time: PT5M

3. Cool Melted Chocolate

   Remove the bowl from heat and let the melted chocolate cool to room temperature or place it in the refrigerator for a few minutes.

   Time: PT5M

4. Sift Dry Ingredients

   In the mixing bowl, sift together flour, powdered sugar, cocoa powder and baking powder using the fine mesh sieve.

   Time: PT3M

5. Make Batter

   Add 1/4 cup oil to the sifted dry mix. Gradually pour in milk while whisking, adding until the batter reaches a smooth, pourable consistency (about 3/4 cup milk total).

   Time: PT5M

6. Prepare the Mold

   Lightly grease the aluminum mold with a little oil or butter to prevent sticking.

   Time: PT2M

7. Preheat Kadhai

   Place the inverted plate inside the kadhai, cover, and heat on medium flame for 5‑7 minutes until the surface is hot.

   Time: PT6M

8. Assemble the Cake

   Pour 2‑3 tbsp of batter into the greased mold (about half full). Add 3‑4 tbsp of the cooled melted chocolate, then top with a thin layer of batter to cover.

   Time: PT3M

9. Bake the Lava Cake

   Place the filled mold onto the preheated plate inside the kadhai, cover with the lid, and cook on medium‑high flame for 10‑12 minutes. The top should set while the center stays molten.

   Time: PT12M

10. Serve Hot

    Remove the mold carefully, let it sit for a minute, then cut into portions and serve immediately while the chocolate lava is flowing.

    Time: PT2M

Nutrition Facts

Calories

570

Protein

5 g

Carbohydrates

70 g

Fat

30 g

Fiber

4 g