Molten Lava Cake

There are some recipes which require a lot of precision and alertness because a few extra seconds can change the texture of the dish. Choco lava or molten lava cake consists of a deceptively simple recipe but it has a tendency to either become too moist or too dry. Hence the baking time has to be monitored closely as it can be different from oven to oven and I could bake a perfect lava cake only in my third attempt. I read a few recipes available online and originally made it for Valentine’s Day this year as I thought the decadent, rich cake would be perfect for a romantic evening. But when I cut it there was no molten chocolate inside! The second time I followed another recipe which even insisted using a water bath but the bottom of the cake was not baked, so the chocolate oozed out as soon as I turned the ramekin! *Groan*. I almost gave up but thought of trying it one last time, and made some changes in the baking time but kept the ingredients same. I made enough for just two persons and it turned out great! I would suggest that you bake it one ramekin at a time to get an idea of what temperature and time is ideal for your oven, so that way you don’t waste the entire batch of batter.

Prep time: 15 min Baking time: 13 minutes Serves: 2

Ingredients:
Semi-sweet dark baking chocolate: Two 1-ounce pieces
Butter: 1/4 cup or 1/2 a stick
Powdered sugar: 1/2 cup
Egg: 1
Egg yolk: 1
Plain flour/Maida: 3 tbsp

Method:
1) Melt butter and chocolate in the microwave for a minute. Even if the chocolate has not completely melted, start stirring it fast and the heat from the butter will melt it.

2) Mix the powdered sugar well with the chocolate and when it cools down whisk in the egg and egg yolk.
3) Lastly add the flour and make a smooth batter. Pre-heat the oven at 450 degrees F.
4) Grease ramekins or big muffin pans with butter and pour the batter into it. Make the top smooth with a small spoon and bake it for 13 minutes.
 

(Check the cake at this point; if it doesn’t look too wobbly and if the knife comes clean when you insert it at the edge, it is done.)
5) Let it rest on a wire rack for 1 minute and run a sharp knife along the edge of the ramekin to free the cake. Invert it on a plate and sprinkle some powdered sugar on top.

6) Serve it immediately as it is or with some vanilla ice-cream. When you cut the cake with a spoon or a knife, the yummy molten chocolate will ooze out!

Note: You can also add 1/4 tsp vanilla essence or 1 tsp instant coffee powder to get a nice flavor.