|
Ap flour (Maida) |
½ cup |
|
Cocoa powder |
¼ cup |
|
Baking powder |
½ tsp |
|
Salt |
a pinch |
|
Sugar |
½ cup (powdered) |
|
Oil or Melted Butter |
¼ cup |
|
Milk |
½ + 2 tbsp |
|
Vanilla essence |
½ tsp |
|
Dark Chocolate |
100 gm |
Method:
- Break the chocolate into small pieces. Transfer into a bowl. Add 2 tbsp of milk. Melt using double boil method (boil some water in a vessel. Place the bowl over this. Keep mixing till chocolate melts to soft, smooth and shiny). Keep aside to cool.
- Sieve flour, cocoa powder, baking powder and salt together. Add powdered sugar and mix well. Then add oil or melted butter and vanilla essence. Mix again.
- Now add melted chocolate. Mix again. Then add milk gradually (in intervals) and mix gently to get a smooth flowing consistency.
- Select 4-5 small katories (steel cups). Rub with oil and dust with flour.
- Pour the prepared choco lava mix into each cups till 3/4 th. Keep ready.
- Can use cooker or a wide, thick and big aluminum vessel to bake the lava cake. Spread 1 cup of salt at the bottom of the vessel. Place a stand (which is used to keep kadai). Over this place a plate.
- Place this prepared vessel or cooker over a high flame covering with a suitable plate or lid. Heat for 7-10 minutes depends upon the thickness of the vessel. Then reduce to low-medium flame.
- Place 2-3 cups (with choco lava batter) inside the vessel (over the plate). Cover the vessel with plate. Bake for 8-10 minutes. Outer layer should be just cooked. Immediately takeout from the vessel. Allow to cool for 10-15 minutes or till it comes to warm.
- When it is warm, gently release the sides using small sharp knife and tap into a plate. Dust with powdered sugar.
