Molten Lava Cake


    ¼ cup cocoa powder

    1 cup refined flour

    1 cup butter

    1 cup condensed milk

    1 tsp baking powder

    ½ tsp baking soda

    Milk as required

    1 cup melted dark chocolate

    ½ tsp Keya Sri Lankan Cinnamon Powder

    1 cup chocolate ganache


preparation method

  1. Preheat oven at 180ºC.
  2. Cream together butter and condensed milk in a bowl till light.
  3. Sift together flour, cocoa powder, baking powder and baking soda into the butter mixture and fold well. Add milk and fold till well combined into a smooth batter.
  4. Fill a piping bag with the prepared batter and pipe out portions into individual silicon muffin moulds filling 3/4
  5. Put the moulds on a baking tray, place the tray in the preheated oven and bake for 15-20 minutes. Remove from heat and cool to room temperature.
  6. Whisk melted chocolate till smooth and tempered. Pour the chocolate on an OHP sheet and spread with a spatula. Refrigerate till semi-set.
  7. Add Keya Sri Lankan Cinnamon Powder to the chocolate ganache and mix well.
  8. Discard the rough upper part of the baked muffins. Use a small cookie cutter to make a hole in the centre of the muffins, cutting through. Place the prepared muffins on serving plates.
  9. Fill another piping bag with the cinnamon flavoured chocolate ganache, reserving some.
  10. Reheat the reserved ganache in a microwave till hot.
  11. Pipe out the flavoured ganache to fill half the muffin holes.
  12. Use a cookie cutter to mark discs of the size of the muffin on the semi-set chocolate on OHP sheet. Refrigerate again till fully set. Discard the extra chocolate to get chocolate discs.
  13. Place one chocolate disc on each muffin. Pour the hot chocolate ganache on the disc and let it melt.
  14. Serve immediately.

Serving Suggestions

    Serve 3
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:20 min Cook: 15 to 30 minutes

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