Desserts 🤖 AI Generated

Mochi Lava Cake | Stretchy Molten Center, 40% Fewer Calories

Chewy mochi shell meets a warm chocolate lava center in this indulgent Japanese-inspired dessert. Our Fat Switch swaps heavy butter and cream for Greek yogurt and coconut oil, cutting 230 calories while keeping every gooey, stretchy bite intact.

20m

Prep Time

12m

Cook Time

Servings

350

Calories

12g

Protein

🛒 Ingredients

✓ 60g virgin coconut oil, melted
✓ 2 tbsp Greek yogurt (plain, full-fat)
✓ 1 whole large egg
✓ 2 tbsp aquafaba (liquid from canned chickpeas)
✓ 1/4 cup granulated sugar (or coconut sugar)
✓ 1/2 tsp vanilla extract
✓ 1/3 cup glutinous rice flour (mochiko)
✓ 2 tbsp all-purpose flour
✓ 1/4 tsp baking powder
✓ Pinch of sea salt
✓ 50g dark chocolate (85% cacao), finely chopped
✓ 1 tbsp unsweetened cocoa powder
✓ 2 tbsp Greek yogurt (plain)
✓ 1 tsp honey or maple syrup
✓ Pinch of fleur de sel for garnish (optional)

👨‍🍳 Instructions

1. Prepare the Lava Center: In a small bowl, combine 50g chopped 85% dark chocolate, 1 tbsp cocoa powder, 2 tbsp Greek yogurt, and 1 tsp honey. Stir until a thick, fudgy paste forms. Divide into 2 portions (about 1.5 tbsp each) and shape into small balls. Freeze on parchment for at least 15 minutes until firm.

2. Mix the Wet Base: In a small saucepan, gently warm 60g virgin coconut oil over low heat (do not boil). Remove from heat and whisk in 2 tbsp Greek yogurt, 1 whole egg, 2 tbsp aquafaba, 1/4 cup sugar, and 1/2 tsp vanilla extract until smooth and emulsified.

3. Combine Dry Ingredients: In a separate bowl, sift together 1/3 cup glutinous rice flour, 2 tbsp all-purpose flour, 1/4 tsp baking powder, and a pinch of sea salt. Whisk to aerate and remove lumps.

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4. Create the Batter: Gently fold the dry mixture into the wet mixture using a spatula until just combined. Do not overmix; a few small lumps are okay. The batter should be smooth, slightly thick, and glossy.

5. Fill the Ramekins: Lightly oil or coat 2 ceramic ramekins (6 oz each) with cooking spray. Divide half the batter between them (about 3 tbsp each). Press one frozen chocolate ball into the center of each, then cover with remaining batter, ensuring the chocolate is completely encased but not touching the bottom.

6. Bake to Perfect Molten Texture: Preheat oven to 375°F (190°C) for 5 minutes. Bake the filled ramekins for 11–13 minutes: the top should be set and slightly springy to the touch, but the center will jiggle slightly when gently shaken. The mochi shell will appear baked, not raw.

7. Rest and Unmold (Optional): Let cool for 2 minutes in the ramekins. For a plated presentation, carefully run a thin knife around the edges and invert onto plates. For a rustic serve, present in the warm ramekin with a spoon.

8. Garnish and Serve: Dust lightly with cocoa powder, a pinch of fleur de sel, or a small quenelle of Greek yogurt mixed with 1/4 tsp honey. Serve immediately while the mochi is still warm and chewy.

📊 Nutrition per Serving

Calories350 kcal

Protein12g

Carbohydrates48g

Fat14g

🏷️ Tags

#low-calorie molten chocolate cake#mochi dessert recipe easy#Japanese lava cake healthy

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