Chocolate Mochi Lava Cake
Chewy, rich, and decadent, this gluten-free Chocolate Mochi Lava Cake with a molten chocolate center is a quick and easy dessert that always impresses.
Servings: 6-inch/15 cm cake
Ingredients
- 1 egg
- 2 1/2 tbsp (30 gr) granulated sugar
- 1/2 tsp vanilla extract
- 5/6 cup (200 ml) whole milk
- 2 tbsp (30 ml) vegetable oil
- 1 3/4 cups (220 gr) glutinous rice flour
- 1/4 cup (20 gr) cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (170 gr) roughly chopped dark chocolate, plus more for topping
Instructions
- Preheat the oven to 350℉/180℃. Line a 6-inch/15 cm round pan with parchment paper overhanging the sides for easy cake removal.
- In a bowl, add egg, granulated sugar, and vanilla extract. Whisk until combined.
- Add milk and vegetable oil. Mix until combined.
- Sift in glutinous rice flour, cocoa powder, baking powder, and salt. Mix until well incorporated.
- Pour half of the batter into the prepared pan. Add chopped chocolate in the center. Pour the remaining batter evenly to cover the chocolate.
- Tap the pan a few times to remove air bubbles. Add some chocolate as a topping.
- Bake for 30-35 minutes.
- Remove the cake from the pan. Best served hot or warm when the chocolate is still runny.
Nutrition
Serving: 1whole cake | Calories: 2707kcal | Carbohydrates: 363g | Protein: 47g | Fat: 121g | Saturated Fat: 56g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 34g | Trans Fat: 0.3g | Cholesterol: 194mg | Sodium: 1201mg | Potassium: 2191mg | Fiber: 34g | Sugar: 84g | Vitamin A: 641IU | Calcium: 704mg | Iron: 26mg
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