Molten Lava Cake

About Molten Lava Cake

Ingredients

• Cocoa powder ¼ cup
• Refined flour (maida) 1 cup
• Butter 1 cup
• Condensed milk 1 cup
• Baking powder 1 tsps
• Baking soda ½ tsp
• Milk as required
• Dark chocolate, melted 1 cup
• Keya Sri Lankan Cinnamon Powder ½ tsp
• Chocolate ganache 1 cup

How to Make Molten Lava Cake (Stepwise Photos)

Method

1. Preheat oven at 180ºC.
2. Take butter and condensed milk in a bowl and cream with wooden spoon till light.
3. Sift together flour, cocoa powder, baking powder and baking soda into the butter mixture and fold in well. Add milk and fold in till well combined to make a smooth batter.
4. Fill a piping bag with the batter and pipe out into individual silicon muffin moulds filling them upto ¾.
5. Place the moulds on a baking tray, place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool down to room temperature.
6. Whisk melted chocolate till smooth and tempered. Pour the chocolate on an OHP sheet and spread with a spatula. Refrigerate till semi-set.
7. Add Keya Sri Lankan Cinnamon Powder to the chocolate ganache and mix well.
8. Slice off the rough upper part of the baked muffins. Use a small cookie cutter to make a hole in the centre of the muffins, cutting through. Place the prepared muffins on serving plates.
9. Reserve some of the cinnamon flavoured chocolate ganache and put the remaining into another piping bag.
10. Reheat the reserved ganache in a microwave till hot.
11. Pipe the flavoured ganache the muffin holes filling them upto half.
12. Use a cookie cutter to mark discs of the size of the muffin on the semi-set chocolate on OHP sheet. Refrigerate again till fully set. Discard the extra chocolate.
13. Place one chocolate disc on each muffin. Pour the hot chocolate ganache on the disc and let it melt.
14. Serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps