Boost Lava Cake
- 30 min
- not spicy
- Serves 5
Boost lava cake of maida, eggs, caster sugar and Boost dissolved in hot water, baked in cocoa-dusted ramekins or a cooker. Makes 5, 30 minutes, with video.
Ingredients
Boost75 grams
Hot Water¼ cup
Maida1½ cup
Baking Powder¼ tsp
Caster Sugar1 cup
Eggs3
Butter, Melted½ cup
Vanilla Essence½ tsp
Butter1 tbsp
Cocoa Powderas needed
Contains: milk, egg, wheat, soya.
Nutrition
Per 1 person, and for all 5 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 5 people |
|---|---|---|
| Energy | 615kcal | 3075kcal |
| Protein | 9.7g | 49g |
| Carbohydrate | 91g | 456g |
| Fat | 24g | 121g |
| Fibre | 1.7g | 8.5g |
| Sugar | 53g | 265g |
Cookd masalas for boost
Method
In a separate bowl, combine boost and hot water. Make sure there are no lumps.
Sift the maida and baking powder together. Add castor sugar, eggs and mix. Add the boost mixture to the batter and whisk well.
Grease the ramekins by first applying butter and then put cocoa powder and shake to remove excess. Add equal amounts of batter in each ramekin. Fill it till it is ¾ th full.
Bake at 180 C for 15 mins, if using a cooker, keep it on medium flame for 15 mins. Demould the cake once done. Serve hot.
Before you start
- How long does Boost Lava Cake take?
- 30 minutes from start to finish. That is 15 minutes of preparation and 15 minutes of cooking.
- How many people does Boost Lava Cake serve?
- 5. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Boost Lava Cake vegetarian?
- It is eggetarian: no meat or fish, but it does contain egg.
- Is Boost Lava Cake spicy?
- No, it is not spicy.
- What do I need to make Boost Lava Cake?
- 75 grams Boost, 1½ cup Maida, 3 Eggs, as needed Cocoa Powder, ¼ cup Hot Water, 1 cup Caster Sugar, and a few more listed on this page.
- Do I need a pressure cooker for Boost Lava Cake?
- No, it is cooked in an open pot.
- How many calories are in Boost Lava Cake?
- About 615 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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