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| Choco Lava :) |
I googled a lot to find the perfect recipe and almost all recipes were the same with a few changes here n there.
What I gathered though was :-
1. When making choco lava the simplest way is to bake the cake at a high temperature for a shorter duration so that the insides remain molten. Its really that simple!
2. A small amount of flour is used as the cake is cooked for a short duration.
3. Cooking chocolate is melted and used- probably helps the texture of the "lava" to be more smooth.
Thats pretty much the basic guideline for the lava cakes. All the recipes I found and the one I used had egg in them but Im pretty sure I could substitute the egg with some milk.. will try that next time!
The recipe I used-
100 gm chocolate (not cocoa powder)
100 gm butter
1 egg
sugar (sorry i dint measure this but im guessing abt 2 spoons)
30 gm flour (maida)
Method:-
1. melt the chocolate n butter together in the microwave.
2. beat the egg with the sugar until sugar dissolves.
3. add the egg to the melted chocolate once its at room temperature. add flour.
thats it!!
Pour the batter into muffin tins/ramekins or anything small. Bake at a high for about 10-15 mins till the outsides are cooked.
I havent mentioned the exact temperate for baking because Iv made this twice and the first batch was smaller in size so I feel they were a bit overcooked- they were'nt molten enough!! The same temperature was fine for the second time due to the bigger size, so its mainly hit n trail for me :p
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| The first batch- which wasnt molten enough! |
