Ingredients
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For Lava Filling (Ganache)
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20gm (small piece) Dark chocolate
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20gm/1½ tbsp Butter
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2.5gms/1tsp Cocoa powder
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For Batter
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110gm/1cup Flour (maida)
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1tsp Baking Powder
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30gm/ ¼ cup+1tbsp Cocoa powder
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90gm/ ⅓ cup+2tsp Powdered sugar
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1tsp Vanilla Essence
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110ml/ ½ cup Milk
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40ml/2.5 tbsp Oil
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For Cooking
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1kg Salt
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1 no Ring mould/katori
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1no Round Baking dish/Ramekin (H-3cm, D-8.5cm)
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For Lining Mould
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1tsp Butter
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2tsp Cocoa powder
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For Garnishing
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handful Icing Sugar
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handful Strawberry
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few Mint sprig
Directions
Making prolific use of time on valentine’s day, you can start experimenting with your baking skills. While some find joy in cooking meals, many others try their hand at making desserts.
If you would like to surprise your loved one with a homemade eggless cake, you are at the right place.
Ahead, Chef Kunal Kapur will tell you how to make yummy slushy lava cake.
Do you know the best part? You do not even need an oven. The chef will show you to cook in Microwave.
While you are baking Choco-Lava, try some of the other recipes especially on Valentine day like:
Steps
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1
Done
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For Lava Filling (Ganache)To make the ganache , mix together the butter and chocolate in a bowl and microwave for 30 seconds, once the butter melts, mix together the chocolate till it all comes together. Add 1tsp of cocoa powder , mix and keep this in the deep freezer till the mixture becomes firm. |
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2
Done
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Once it is firm then simply cut it into small pieces and then roll it to a round ball using your hands. Keep aside the chocolate lava ball (ganache) for now. |
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3
Done
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For BatterTo make the batter, mix together the dry ingredients and sift through a sieve. In a separate bowl, mix together the wet ingredients which is vanilla extract, milk and oil. Then slowly pour the wet ingredients in the dry ingredients. Mix it will till all of the mixture comes together. Keep it aside. |
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4
Done
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For CookingIn a pressure cooker, add about 1kg of salt and a ring mould or a katori to make a base and begin heating up. Cover the pressure cooker with the lid and heat it on high heat for 10 min. |
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5
Done
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For Lining MouldRub very litte of the soft butter inside the baking mould with your fingers or using a pastry brush. Sprinkle 2tsp of cocoa powder and roll the mould to coat the cocoa on the inside of the mould. Lightly tap the mould up side down to dust off any excess cocoa sticking to it. The mould is ready for the batter. |
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6
Done
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Add about half of the cake batter in the baking dish(ramekin). Place the lava ball (ganache) in the centre, but remember do not press it down. Now pour the remaining batter on top to coat the ganache. Do not spread the batter as it will set on its own once we cook it. |
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7
Done
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Once the salt and the cooker are heated on high for 10mins, place the ramekin in the cooker carefully on top of the ring mould. Remove the gasket and the whistle from the lid of the cooker and then secure the lid on to the base. |
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8
Done
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Bake for 7 min on high heat and then turn the heat to low to cook for another 5 mins. Turn off the heat and open the lid. Let the lava cake sit there for 2 mins more. |
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9
Done
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Now there are 2 ways to take the cake out of the ramekin. First way is to upturn the mould over the plate without touching the plate, and the cake should slide out. The other way is to to place the plate on to the mould and then upturn the plate, then remove the ramekin. |
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10
Done
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Dust the choco lava cake with powdered sugar and garnish with some strawberries and mint leaves. While the cake is still hot put a spoon or knife to it to see the hot chocolate lava ooze out of it. |
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11
Done
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Note - sometimes de-moulding is a bit difficult to do for a lot of people. In this case once you remove the cake from the pressure cooker just sprinkle powdered sugar on top and garnish with strawberry and mint leaf. Scoop with a spoon and enjoy. |
