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Wednesday, May 27, 2020

Creamy choco lava cake to end your day on a sweet note

This delicious cake is sure to make you smile after a hectic day.

By: Lifestyle Desk | New Delhi | Published: May 7, 2020 10:30:13 pm
eggless baking, baking methods, choco lava cake recipe, easy recipes, indianexpress.com, indianexpress, quarantine baking, baking types, choco lava cake types, chocolate cakes, how to make choco lava cake ta home, neha deepak shah recipes, neha deepak shah, who is neha deepak shah, Bake this mouth-watering treat at home. (Source: Getty Images/Thinkstock/Representative Image)

Bored of your regular bakes? So why not level up your baking game with an easy and delightful recipe? While bakeries and cake shops are out of bounds at the moment, why not make the all-time favourite choco lava cake with simple ingredients to instantly lift up your spirits.

Taking to Instagram, MasterChef India runner up Neha Deepak Shah shared this recipe that we couldn’t take our eyes off.

View this post on Instagram

One of my most favourite Chocolate dessert is Choco Lava Cake or the Chocolate Fondant. It is cake on the outside and has a nice & luscious creamy lava inside. @jaipurbymarcela came up with the idea that we must post recipes for kids & families to cook at home. I think this recipe is a kids favourite & kids along with parents can enjoy making this together. Dry Ingredients (mix and sieve them all together) 1/2 cup All Purpose Flour 1/2 cup + 2 tbsp Castor sugar or bhura (not powdered sugar) 1/4 cup Milk Powder A pinch of Salt 1/4 tsp baking powder 5 tbsp cocoa powder Wet Chocolate Mixture – 130 g dark chocolate 1/4 cup butter (55 g) 1/2 cup + 1 to 2 tbsp Hot water (1 tbsp is to adjust consistency) 1) Mix the dry ingredients & seive them. Melt the Chocolate & butter in the microwave or on a double boiler. 2) Brush the Ramekin with Butter & Dust with Cocoa powder. 3) Mix the Hot water, dry ingredients & chocolate butter mix to make a smooth batter. The batter should be dropping consistency and not very liquid. Slightly thicker than the Idli batter. Pour a little above 1/2 of the height of the ramekin. 4) Bake in a preheated oven in the middle rack with top & bottom heating on @ 220 degrees C for about 10 to 12 mins. It should be jiggly in the centre but dry on top. 5) Cool for about 5 minutes and then un mould on a plate. Be patient otherwise you’ll wnd up bursting it. 6) Be very attentive, if you over bake it, you won’t have the lava oozing. The science behind this cake is that the edges become cakey but the centre is still fluid so precision is the key. Start preheating the oven, the moment you start prepping so the oven is hot enough the moment you put the cake in. #Egglessbaking #Eggless #Cake #Recipe #Easy #Love #Stayathome #Quarantine #Quarantinecooking #Chocolate #chefsofinstagram #Cheflife #Chef #Masterchef #Kitchen #Love #LoveChocolate #chocolatelover #fondantcake #Yummy #Yum

A post shared by Neha Shah (@nehadeepakshah) on

“One of my most favourite Chocolate dessert is Choco Lava Cake or the Chocolate Fondant. It is cake on the outside and has a nice and luscious creamy lava inside. @jaipurbymarcela came up with the idea that we must post recipes for kids & families to cook at home. I think this recipe is a kids favourite & kids along with parents can enjoy making this together,” she said.

Here’s the recipe.

Dry Ingredients

1/2 cup – All purpose flour or maida
1/2 cup + 2tbsp – Caster sugar or bhura (not powdered sugar)
1/4 cup – Milk powder
A pinch of salt
1/4 tsp – Baking powder
5tbsp – Cocoa powder

Wet Chocolate Mixture

130g – Dark chocolate
1/4 cup – Butter (55 g)
1/2 cup + 1 to 2tbsp – Hot water (1 tbsp is to adjust consistency)

Method

*Mix the dry ingredients and sieve them. Melt chocolate and butter in the microwave or on a double boiler.
*Brush the ramekin with butter and dust with cocoa powder.
*Mix hot water, dry ingredients and chocolate butter mix to make a smooth batter. The batter should be of dropping consistency and not very liquid. Slightly thicker than idli batter. Pour until a little above 1/2 of the height of the ramekin.
*Bake in a pre-heated oven in the middle rack with top and bottom heating on @220 degrees C for about 10 to 12 mins. It should be jiggly in the centre but dry on top.
*Cool for about five minutes and then unmould on a plate. Be patient otherwise you’ll end up bursting it.
*Be very attentive, if you over bake it, you won’t have the lava oozing.

The science behind this cake is that the edges become cakey but the centre is still fluid so precision is the key, described Shah.

ALSO READ | Here’s how you can make yummy chocolate lava cakes in an idli steamer  | This two-ingredient chocolate cake tastes delicious, check it out here | Mira Kapoor bakes a ‘yum’ chocolate cake but with a veggie | Masaba Gupta’s 3-step chocolate cake is to die for; check it out here

Pro tip: Start preheating the oven the moment you begin prepping so it is hot enough until it is time for you to bake it.

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