Eggless Wheat Chocolate Lava Cake (No Oven)

Instructions

1. 1

   Grease 4 small ramekins or heatproof bowls with a little oil and set aside.

2. 2

   In a large mixing bowl, sift together 160g whole wheat flour, 30g unsweetened cocoa powder, 1 tsp baking powder, and

3. 3

   5 tsp baking soda.

4. 4

   Add 60g granulated sugar to the dry ingredients and mix well.

5. 5

   In another bowl, combine 120g sweetened condensed milk, 40ml vegetable oil, 120ml milk, and 1 tsp vanilla extract. Mix until smooth.

6. 6

   Add the wet ingredients to the dry ingredients and gently fold to form a smooth batter. Do not overmix.

7. 7

   Add 1 tsp lemon juice and mix gently until just combined.

8. 8

   Pour half of the batter into the prepared ramekins, filling each about halfway.

9. 9

   Place 10g of dark chocolate (from the 40g total) in the center of each ramekin.

10. 10

    Cover the chocolate with the remaining batter, filling each ramekin about 3/4 full.

11. 11

    To bake without an oven, preheat a heavy-bottomed pan or kadai with a lid on medium heat for 5 minutes. Place a stand or ring inside.

12. 12

    Place the ramekins on the stand, cover with the lid, and cook on low-medium heat for 20-25 minutes, or until a toothpick inserted at the edge comes out clean (the center should remain gooey).

13. 13

    Remove the ramekins from the pan and let them cool for 5 minutes.

14. 14

    Run a knife around the edges and invert the lava cakes onto serving plates.

15. 15

    Serve warm and enjoy the gooey chocolate center!