69 responses

  1. Anonymous
    February 13, 2012

    The molten lava caked came out just like the picture . Unfortnately there was no lava action after 1-2 min in the microwave. used 2 squares of dark chocolate.A good recipe to satisfy your chocolate craving

  2. Kavitha Ramaswamy
    Kavi
    February 20, 2012

    Hi, that’s probably because your didn’t use cooking chocolate

  3. Nancy Craig
    April 22, 2012

    What is the exact name of “Cooking chocolate”?

    Looks great and I like the fact you can make just one at a time when you want one.
    Thanks!

    • Kavi
      June 25, 2012

      @ Nancy – In India we get different brands like Morde. You could get it in any bakery shops. It is also known as Modelling chocolate. Or just use some semi sweet choco chips

  4. girika batra
    May 6, 2012

    man this is so tasty…………….. yummy i luv it :)

  5. girika batra
    May 6, 2012

    yummy

  6. Dinta
    June 5, 2012

    Do you have a recipe for this but for a conventional oven

  7. Kavi
    June 6, 2012

    Yes I do Donna! Could you send me an email at chefkavi1990@gmail.com? I shall mail you the recipe

  8. PS
    June 24, 2012

    Hi i would also like the oven recipe for this please :) i’ll e -mail you if that’s ok?

  9. muskan
    August 20, 2012

    can u use syrup instead of the chocolate peice

    • Kavi | Foodomania
      August 21, 2012

      Hi Muskan. You cannot use chocolate syrup before baking coz it is already in liquid form & I’m not sure what would happen once microwaved. Only if you use a block of chocolate will it melt and you’ll get a gooey center

  10. RT
    September 25, 2012

    Wht is microwave on full power?

    • Kavi | Foodomania
      August 12, 2013

      Hi RT,
      some MW ovens have the option of reducing heat while microwaving..

  11. Neelima agrawal
    September 30, 2012

    can u plz share some more recipes of microwave .both conv n micro mode

  12. vanshika
    October 10, 2012

    plzz tell me whether to put micro in convection mode or microwave mode??

    • Kavi | Foodomania
      August 12, 2013

      MW mode

  13. LORI EDWARDS
    November 3, 2012

    SOUNDS SO YUMMY,WOULD YOU PLEASE EMAIL FOR USE IN CONVECTION ALSO..I AM LOW VISION AND LOVE TO FIND GREAT SIMPLE RECIPES,AS MY EYE DISEASE LIMITS ME YET LOVE TO COOK,ITS ONLY FOR ME…THANKS FOR SHARINGCOMFORT FOOD…

  14. Ashwini Naik
    January 2, 2013

    Whats the proportion of Baking Powder. As mentioned by you what does 1/8 teaspoon exactly measure. Should I put 1 teaspoon of baking powder, is it? Kindly suggest. Coz the recipe looks yummy.

    • Kavi | Foodomania
      January 2, 2013

      Not 1 tsp for 1 cup.. 1/8 tsp is hardly a pinch. You could check out the blog for step by step pictures of the recipe I’ve posted here.
      http://www.foodomania.com

  15. hilda
    April 2, 2013

    is bourneville modelling chocolate

    • Kavi | Foodomania
      August 12, 2013

      I’ve used it. It doesn’t melt a lot. But it still gives a nice chocolatey center. it is not however modelling chocolate

  16. Nikki
    May 17, 2013

    I tried it, it was really very tasty but the chocolate apparently did not melt at all. Instead of a choco lava cake I got choco centred cake. ( I too use morde chocolate) and I microwaved my cake for two and a half minutes. I followed your recipe dot to dot too . Help please.

    • Kavi | Foodomania
      August 12, 2013

      try just 1 minute. 2.5 minutes is too much

  17. Kiran
    May 31, 2013

    Hi, do u suppose I could get the recipe for convection (fan forced) oven as well pretty pls? Looks delish!

  18. adith
    June 8, 2013

    yumm, was delicious, thankyou for the awsome and easy recipe, also i used choc chips normally used for biscuits, turned out fine!

  19. Za Haris
    June 13, 2013

    Just made this a few moment ago.. n oh my, its DELICIOUS!!
    Used cooking chocolate as per advised and it oozed perfectly nom nom
    ;-)

    Thank you for sharing!!

  20. Someone
    June 16, 2013

    Can you use milkshake powder instead of cocoa powder?

    • Kavi | Foodomania
      August 12, 2013

      Hi Someone, :)

      Sounds like a wonderful idea! YEa, give it a try!

  21. Bob m.
    June 18, 2013

    This one sounds way better than one i tried. It didn’t have melted chocolate in the center

  22. Brian
    June 30, 2013

    Well there is the easier alternative instead of using the huge chunk of baking chocolate. When you are done with the mixture, tap the bottom of the mug on the counter a few times then put it into the refrigerator for about 30 to 45 minutes or in the freezer for about 5-10 minutes. Because then you get the mixture to stand still, microwave immediately from removal of refrigerator or freezer and microwave it for barely a minute or more if needed. It may look like it is not fully cooked but it will be and just let it set for at least a minute. Your gooey center will be awaiting! I tried this and I have succeeded, I wouldn’t have posted this if it were not true.

    • Kavi | Foodomania
      August 12, 2013

      Thanks for the idea. I shall try it out :)

  23. Anonymous
    July 6, 2013

    Turned ok but very spongy.
    Do you have any idea of what I did wrong?

    • Kavi | Foodomania
      August 12, 2013

      maybe too much baking soda and longer MW time.

  24. hanisha
    July 12, 2013

    Heya,
    Had bookmarked this recipe since long…but hv no idea wat went wrong while executing it….Firstly as per d instruction my batter was in running consistency after the fourth tbsp….i still sum hw managed ……Secondly the bottom turned out to be vry rubbery …Actually dis happens every tym i bake in my microwave …..N thou the cake was well cooked d chocolate didn melt….. :-( pls help me out dr..

  25. david
    August 11, 2013

    hi….. if i leave the lava cake over the night, can i reheat the next day?….will the lava get harden the next day?

    • Kavi | Foodomania
      August 12, 2013

      Its actually just chocolate in the center. Refrigerating will harden the chocolate. Reheat for a minute and it should be okay.

      But I prefer making the batter and chilling it rather than chilling the cake itself. It only takes about a minute to cook so I don’t like making the cake & storing it.

  26. SOnu
    August 14, 2013

    Don’t yu tink d batters turns up too thin on using 4tbsp of milk?

  27. Kavi @ Foodomania
    August 15, 2013

    That… I think is what gives that undercooked-gooey consistency. But you are free to use 3 tbsp milk too

  28. Cam
    August 25, 2013

    Didmt work at all :(

  29. Sara
    September 2, 2013

    could you use nutella instead of a block chocolate?

  30. jahanvi
    September 6, 2013

    hi it just came out perfect…yum yum just loved it!!thanks for sharing such easy delicious recipe:):):)

  31. chocolateweakness
    September 12, 2013

    Came out irresistibly delicious! :) , I added 3 tbs of heavy cream , and 1 of half & half for the milk plus a little extra powdered sugar and a drop more butter , and a tsp of vanilla and it was perfect , plus i didn’t have any baking chocolate so I substituted that by tacking a small hand full of semi-sweet chocolate chips and squeezing my hand so they stuck together and formed a lump . Thank you so much for a great basic recipe .

  32. Anonymous
    October 2, 2013

    i dont hv exact measuring spoons. n cn i only use baking powder. dnt hv soda. i wnt to mk it nw,it luks delicious.

  33. Anonymous
    October 2, 2013

    plz reply

  34. sushmita
    October 5, 2013

    wen i put my cup wid batter in microwave, it boils n falls inside the microwave. m using LG microwave at 50%. coz at 100% it burns.

  35. Shabnam
    October 13, 2013

    at what temperature we must bake this cake….???

  36. Sheryl S.
    October 22, 2013

    This cake is great! So easy, and quick! I didn’t have baking chocolate, but used choc chips and coconut, and it was great! Thanks for a great recipe. I am going to try a vanilla version for my hubby because he isn’t a choc. Fan.

  37. SG
    November 4, 2013

    I tried it but mine turned out really salty!! Though I used just a pinch of salt, baking soda and baking powder.
    What went wrong??

  38. MsPieceofPie
    December 6, 2013

    I tried it and it’s so yummy. What a very simple, yummy recipe.
    One is never enough!! Thanks for sharing.

  39. Bell
    December 23, 2013

    For people in thenew york area fairway has a large selection of baking/cooking chocolate.

  40. alka
    January 6, 2014

    This recepie is for 1 cup,for 3 cups wt is de quantity of baking powder nd baking soda?can we double de other items like flour milk butter cocoa pdr?p

  41. Arindam
    January 10, 2014

    Hi. Could you give me an idea as toh how much should a huge chunk be? i mean can i use like a dairy milk or something?
    Thanks

  42. sandy
    January 13, 2014

    I had tried last saturday. Unfortunately, the cake is not fully cooked. Can you pls advise??

  43. Anonymous
    July 18, 2014

    Can I make it in otg I dont have microwave. ..

  44. Anonymous
    July 20, 2014

    hi i just wanna know wil the cake taste well even if i dont use the cooking chocolate.. i dont need a choco lava cake. so can u help me out

  45. Anonymous
    July 27, 2014

    Did not come out at all like the picture and it turned out as a big pile of melted mush.

  46. Mehak
    September 24, 2014

    Hi,
    I really love ur recipe, i have tried other recipes over internet dat includes egg/egg yolk but itmakes my cake a lil rubber like, but ur recipes was like perfect cake that’s soft n spongy but tge problem is my cake dont rise also i wanna ask can i increase the amount of batter wrt same ratio, kindly suggest me some tips.
    Thanks:)

  47. savvychef
    October 2, 2014

    I like that this is made without eggs, but I just wasn’t crazy about the finished product. I used good quality swiss chocolate squares and cooked it for 1 minute at 50% power in my microwave…and still it was fully cooked with no soft center. I added chocolate fudge and salted caramel sauce on top just to make it softer….if I make this again I’ll only bake for 30 seconds and leave out the salt. Even without the salted caramel it was unnecessary.

  48. Meghan
    January 17, 2015

    Is it possible to cook this in an oven? If so, on what temperature and for how long?

  49. princess
    March 24, 2015

    can i use dairy milk chocolate??

    • Kavitha
      March 25, 2015

      No, Dairy milk will not melt properly.. Best to use cooking chocolate slabs. .

  50. princess
    March 26, 2015

    i have freezed dairy milk chocolate overnight …now will it work???

    • Kavitha
      March 28, 2015

      No. Please choose a chocolate that will melt in the microwave. If you want, you can try your diary milk. I have never found it to be a good “melter”

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