Forget about any occasion for this one… try it on a weekday or weekend and you are going to love it! It is very easy to make but yes, just be a little mindful of time while baking, every minute counts and do not bake for even one extra minute.
Here are the steps for this yumminess;
Preparation Time 5 – 10 minutes
Baking Time 10 minutes in ramekin and 8 minutes in muffin tray
Makes 2 Chocolate Lava Cakes
Main Ingredient Semi-Sweet Chocolate Chips (I used Hersheys)
Level Of Baking Medium
- Chocolate Chips 3/4 cup
- Salted Butter 1/2 cup
- Eggs 2
- White Sugar 3/4 cup
- Vanilla Essence 1 teaspoon
- All purpose flour (Maida) 1/4 cup
Preheat oven to 230 degrees C/445 degrees F.
In a double boiler (a saucepan 1/4 filled with boiling water with a detachable upper pot heated by boiling water in the lower one) melt butter and chocolate chips (keep the flames on simmer and keep stirring).
In a large bowl or the jar of your electric mixer, whisk eggs for a minute. Then add sugar and whisk for another minute. Add vanilla essence and whisk for a few seconds. Add the melted chocolate chips and butter (scrape from all sides) and whisk well. Finally add the plain flour (maida) and whisk for half a minute or until all well combined.
Grease the ramekins or muffin tray with some oil and sprinkle some plain flour (dust the extra flour out) – You can also spray some non-stick baking spray (with flour) at this step. Then, dust some cocoa powder on your ramekins or muffin tray (this is optional). Now add the chocolate lava cake mixture in the ramekins or muffin tray (till 3/4th level).
Bake for about 10 minutes in the ramekins and 8 minutes if using a muffin tray. Remove from oven and serve immediately.
The beauty of a Chocolate Lava Cake is having it hot (as soon as it comes out from the oven). You and your kids are going to relish it till the last bite… that’s my promise! 🙂