Molten Lava Cake

Celebrating back to school with Molten Lava Cake!!!

Its time when kids get all geared up to go to school. Back pack full of everything NEW. Ohhh..I just love it. The smell of new books...remember opening my books every now and then as a kid. New uniform, bag, lunch box , umbrella. Aaah.. I miss my school days!! But now I enjoy shopping for my son.  :)

Now let's get back to the recipe.

Chocolates are my all time favorite and so are Chocolate Cakes. When ever I have a craving for Chocolate,  I make the Molten Lava Cake. Made them so many times..Love the flowing Chocolate..yummm. Its so moist and delicious. Its only when you scoop it with a spoon that you find the pudding like center of the cake. It has all the characteristics of a souffle, cake or a pudding.

For all those who are new to baking, this ones the best try. Easy, tasty and sure to win many hearts ;)

Molten Lava Cake

Recipe adapted from Ria’s Collection

INGREDIENTS

Dark Cooking Chocolate – 100g

Butter – 100g (at room temp)

Eggs - 2

Sugar - 1/3 cup

All-purpose Flour - 1/4 cup

Butter - for greasing ramekins

METHOD

Melt chocolate in a microwave for 30 – 60 seconds (till it gets soft).

Mix the butter until it melts fully

In a mixing bowl, beat eggs till fluffy.

Now add the sugar and beat until light and fluffy.

Add the chocolate butter mixture to the egg mixture.

Add all purpose flour and mix well till it’s well incorporated.

Preheat oven for 10 minutes.

Butter the bottom and sides of ramekins.

Pour the mixture ¾ full.

Bake at 180 degree for 10 – 15 minutes until the top edges turns a bit flaky and the middle is wobbly.

Invert after 2 minutes or serve as it is in the ramekins.

Serve hot.

Tips:

Remove immediately from oven.

You can prepare the batter well in advance, pour it into the ramekins and refrigerate. Bake it just 20 minutes before you want to serve it.

To invert it run a sharp knife around the edge and invert.

It can be served with fresh cream / a scoop of vanilla ice cream / just simply the molten lava cake( I like the third option) :)

The time taken may vary a bit depending on the size of ramekins used.

Sending this recipe to the Chocolate Recipes Event hosted by Dr.Sameena at http://myeasytocookrecipes.blogspot.com

Chocolate Frosting Chocolate Cake

Time for loads of chocolates….

It’s the time of the year when kids have their vacation. And I thought to give this treat for my son, Ashu, to begin the holiday season!! Yes, a luscious Chocolate Moist Cake. It definitely tastes as great as it looks. I owe my thanks to Susie Aunt for this recipe. It’s the best chocolate cakes I have had and gonna be on my list of favorite cakes.

I am the biggest chocolate dessert fan and think this one is for all the chocolate lovers.

So if you are craving for chocolate or having to impress your guests give this recipe a try. It works!!

Chocolate Frosting Chocolate Cake

Recipe Source : Susie Aunt (Ria's Mom)

INGREDIENTS

Chocolate Cake

Sugar	2 cups
Flour	1 ¾ cups
Cocoa	¾ cup
Baking Powder	1 ½ tsp
Baking Soda	1 ½ tsp
Salt	1 tsp
Eggs	2
Milk	1 cup
Vegetable Oil	½ cup
Vanilla Essence	2 tsp
Boiling Water	1 cup

Chocolate Frosting

Butter	100 g
Cocoa	2/3 cup
Powdered sugar	3 cup
Milk	1/3 cup
Vanilla Essence	1 tsp

METHOD

Chocolate Cake

Mix the dry ingredients with a ladle i.e. flour, sugar, cocoa in a bowl.

Mix baking powder, baking soda, salt separately and add to the other dry ingredients.

Add eggs,milk, oil and vanilla essence and beat well for 2-3 minutes.

Preheat oven for 10 minutes.

Boil water and add slowly to the mixture. Now mix it with a spatula.

Pour into a greased cake tin. A rectangular flat cake tin(13x9x2) is preferred.

Bake for 35- 40 minutes.

Check if it’s cooked by inserting a toothpick. It should come out clean.

Remove from oven and let it cool.

Once cooled invert it on to a plate and let it cool.

Chocolate Frosting

Melt butter in a microwave.

Add the cocoa powder. It should be very dark cocoa for best results.

Alternately add sugar and milk.

Beat till you reach a creamy consistency. Add vanilla essence and mix well.

Spread it over the cake. Add 1-2 teaspoon milk if frosting is not of spreadable consistency.

Tips:
Its a must to use parchment or butter paper to line the bottom of the cake for this recipe.

If you are using 9'' round pan then divide the mixture into 2 and bake separately. Else it will not cook in the center / will take a long time. In that case bake for 30- 35 minutes.

To make 3 layer cake grease and flour three 8'' baking pan. Bake for 30 - 35 minutes.

You can make cup cakes too using this batter. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.