Chocolava Cake

To make chocolava cake with oats and cocoa powder, start by pouring hot milk over chopped dark chocolate and let it cool in the freezer. In a separate bowl, combine oats powder, cocoa powder, sugar replacer, and baking powder. Mix in milk until well combined, then transfer the mixture into katoris or baking molds. Bake in a preheated pan with salt as a base on low flame for 20-25 minutes. Serve hot for a delicious treat!

Yes, this chocolava cake recipe is suitable for gluten-free diets as it uses oats powder instead of regular flour. Just ensure that you are using certified gluten-free oats to avoid any cross-contamination.

You can substitute sugar replacer with natural sweeteners like honey, maple syrup, or agave nectar. If you prefer a granulated option, coconut sugar or stevia can also work well in this chocolava cake recipe.

To store leftover chocolava cake, let it cool completely, then place it in an airtight container. You can keep it in the refrigerator for up to 3 days. For longer storage, consider freezing individual portions wrapped in plastic wrap and then placed in a freezer-safe bag for up to a month.

Chocolava cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh berries or a drizzle of chocolate sauce for an extra indulgent dessert experience.