Ragi Choco Lava Cake
For the batter:
• ½ cup ragi flour (finger millet flour)
• 2 tbsp cocoa powder
• 2 tbsp melted ghee
• ½ tsp baking powder
• A small pinch of salt
• 1–2 tbsp coconut sugar (adjust to taste)
• ½ tsp vanilla extract
• About ¼–⅓ cup milk (enough for a thick, smooth batter)
For the lava filling:
• ¼ cup chocolate compound (dark or milk)
• 2 tbsp fresh cream
For cooking setup:
• 1 cup salt (for preheating the pan)
• Small greased and dusted ramekins or steel cups
👩🍳 Instructions
1. Preheat the pan
• In a thick-bottomed pan or kadhai, spread 1 cup of salt evenly.
• Place a stand or ring on top.
• Cover with a lid and preheat for 15 minutes on low flame.
2. Make the lava filling
• Melt chocolate compound and cream together (microwave or double boiler).
• Stir until smooth and glossy.
• Set aside to cool slightly — it should be thick but pourable.
3. Prepare the batter
• In a bowl, mix ragi flour, cocoa powder, baking powder, salt, and coconut sugar.
• Add ghee and mix well.
• Stir in vanilla extract and gradually add milk, whisking until you get a thick, lump-free batter.
4. Assemble
• Grease and dust your ramekins or cups.
• Pour a spoonful of batter into each cup.
• Add a teaspoon of the chocolate filling in the center.
• Cover with more batter so the filling is fully sealed inside.
5. Cook on the stove
• Place the cups on the preheated stand inside the pan.
• Cover with a lid and cook on low heat for 10–15 minutes (time may vary slightly).
• The tops should look set and slightly springy when touched.
6. Serve
• Cool for 1–2 minutes, then gently unmould using a knife around the edges.
• Serve immediately while warm, so the lava flows beautifully! 🍫✨
💡 Tips
• Avoid overcooking — the molten center will firm up if heated too long.
• You can sprinkle a little powdered coconut sugar on top or serve with vanilla ice cream for extra indulgence.
• Store any leftover batter in the fridge for up to a day — just bring to room temperature before using.
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