There’s something so comforting about warm chocolate oozing out of a soft, spongy shell, don’t you think? On days when cravings hit hard but you don’t want to turn on your oven, this No Oven Choco Lava Bombs (Chocolate Appe) recipe comes to the rescue. Think of it as the perfect cross between a molten lava cake and our humble South Indian paniyaram — a fusion that’s quick, fun, and seriously irresistible.
These no bake mini choco lava cakes are perfect dessert goals. Whipping up these tiny bite-sized treats that melt in the mouth, is such a breeze. These easy chocolate paniyarams are soft on the outside, gooey inside, and made using just your regular appe pan.
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No fancy gadgets, no oven, no stress while making this chocolate appe. If you love simple no bake recipes, try my No Bake Biscoff Chocolate Truffles. You will love it.
Whether you’re a beginner cook, a busy parent, or simply someone who can’t stay away from chocolate, this mini chocolate lava bomb recipe will become your go-to option when you want to impress without effort. It’s easy to make, and uses minimal ingredients. Best of all, it takes less than 25 minutes from start to finish.
Making chocolate lava bombs at home without an oven sounds impressive but is incredibly simple when you know the right tips. Chocolate Appe brings the best of both worlds — the comfort of Indian-style cooking with the drama of molten chocolate centers. They’re melt-in-the-mouth delicious, look elegant when served, and can be whipped up anytime without special preparation.
Why you’ll love this Chocolate Appe recipe
No oven required: All you need is a paniyaram or appe pan to make this rich dessert. That means no preheating, no baking trays, and no oven mess.
Ready in minutes: From mixing to cooking, this chooclate recipe barely takes 20–25 minutes.
Minimal ingredients: You only need basic pantry staples — flour, cocoa powder, sugar, baking soda, and of course, chocolate.
Kid-approved treat: Kids absolutely adore these lava bombs. They look exciting, taste amazing, and are a fun snack for lunchboxes or parties.
Perfect for beginners: Even if you’ve never cooked or baked anything before, these turn out soft, delicious, and foolproof.
Customizable: You can stuff the mini lava bombs with dairy milk chocolate, Nutella, or even a piece of dark chocolate for that rich molten center.
How to make No Oven Choco Lava Bombs
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt.
In another bowl, whisk together oil, vanilla extract, milk and sugar.
Add vinegar and combine well.
Add the dry ingredients little by little. Gently combine together to make a smooth and lump free batter.
Heat your paniyaram (appe) pan on low flame and grease each cavity with a few drops of oil or butter.
Once the pan is slightly hot, reduce the flame to low-medium.
Pour a spoonful of batter into each cavity, filling about half of it. Place a small piece of chocolate in the center of each.
Cover the chocolate with a little more batter so it’s sealed inside completely. Cover the pan with a lid and cook for 2 minutes on low heat.
Once you see the edges firming up, gently flip each paniyaram using a skewer or spoon.
Cook the other side for another minute until both sides are evenly browned.
Take the paniyarams out carefully and let them cool for 2 minutes.
When you cut them open, you’ll see melted chocolate in the center — absolutely tempting!
You can add chopped nuts, powdered sugar on top or drizzle caramel sauce or melted chocolate once they’re done.
Tips to make the Best Chocolate Filled Appe
Use good-quality chocolate: The better the chocolate, the richer the molten center will be.
Do not overcook: Overcooking can make the inside dry, and you’ll lose that molten texture. Keep the flame low and cook just until set.
Sealing the chocolate: Always cover the chocolate piece completely with batter, or it may leak out while cooking.
Balance the sweetness: If you prefer less sweet desserts, reduce sugar slightly, especially if using milk chocolate for the filling.
Grease properly: A well-greased pan ensures your chocolate filled paniyarams don’t stick or break while flipping.
Alternative fillings: You can replace the chocolate cube with Nutella, peanut butter, or even caramel for a creative twist.
Serving Suggestions
These no-oven choco lava bombs are incredibly versatile. You can serve them in so many fun ways:
As a snack: Serve these no oven choco lava bombs warm dusted with some powdered sugar.
As dessert: Drizzle chocolate syrup or melted Nutella on top of the choco bombs and serve with a scoop of vanilla ice cream.
Party treats: Place them in cupcake liners and serve as mini lava cupcakes — a guaranteed hit at kids’ birthday parties.
Gift idea: Pack the chocolate filled lava bombs in a decorative box for festive gifting or potlucks. They look impressive and taste heavenly!
For breakfast or tea-time: A plate of chocolate lava bombs with coffee or milk feels indulgent yet comforting.
Frequently asked questions
Absolutely. The texture will be slightly denser, but they’ll still taste delicious. You may need to add a little extra milk as wheat absorbs more liquid.
Dark chocolate or baking chocolate gives the perfect lava texture. Regular milk chocolate or even a piece of truffle chocolate can work.
Two reasons — either the chocolate piece was too small or the appe were cooked too long. Next time, use a slightly bigger chunk and reduce the cooking time.
These no oven choco lava bombs taste best when warm and freshly made. But if you have leftovers, store them in an airtight container at room temperature for up to a day. Reheat briefly before serving.
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Recipe Card
No Oven Choco Lava Bombs | Chocolate Filled Appe
Ingredients
- 1 cup Maida
- 3 tablespoon Cocoa Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ cup Sugar
- 1 cup Milk
- ½ cup Oil
- ½ teaspoon Vanilla Extract
- 1 teaspoon Vinegar
- ¼ teaspoon Salt
- 24 Chocolate Cubes small pieces
Instructions
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt.
- In another bowl, whisk together the oil, sugar, vanilla extract and milk.
- Add vinegar. Combine well.
- Add the dry ingredients little by little.
- Gently combine together to make a smooth and lump free batter.
- Heat your paniyaram (appe) pan on low flame and grease each cavity with a few drops of oil or butter.
- Once the pan is slightly hot, reduce the flame to low-medium. Pour a spoonful of batter into each cavity, filling about half of it.
- Place a small piece of chocolate in the center of each.
- Cover the chocolate with a little more batter so it’s sealed inside completely.
- Cover the pan with a lid and cook for 2 minutes on low heat.
- Once you see the edges firming up, gently flip each appe using a skewer or spoon. Cook the other side for another minute until both sides are evenly browned.
- Take the paniyarams out carefully and let them cool for 2 minutes.
- When you cut them open, you’ll see melted chocolate in the center.
- You can add chopped nuts, powdered sugar on top or drizzle caramel sauce or melted chocolate once they’re done.
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