Molten Lava Cake

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