Monday, August 10, 2009
Eggless Molten Center Chocolate Cup Cake
Here is the recipe for Molten Center Chocolate Cake.
For the Cake:
1/2 Cup All Purpose Flour (Maida)
1 Teaspoon Baking Powder
1/4 Cup Melted Butter
1 Cup Warm Milk (you might not require all of it)
1/4 Cup + 2 Tablespoon Sugar
A Pinch Salt
1 Teaspoon Vinegar
1/4 Cup Unsweetened Cocoa Powder (I used Hershey's)
For the "Lava" (Molten Center)
2 Tablespoon Unsweetened Cocoa Powder
4-5 Tablespoon Sugar
Cake: Pre-heat oven at 350 degrees.
Combine all ingredients except the milk and vinegar mix well. Now add a little milk at a time (as required) to form thick but pourable batter. Then add the vinegar.
Pour the batter into small cup cakes/muffin molds. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
When done, take out of the oven and let it cool completely. This is very important, let it cool completely before taking it out of the molds.
Now comes the fun part. We will core-out the cakes so that we can pour our chocolate paste in it.
Carefully make circular cut on the top of the cake (as shown in the picture below). The knife should only reach until the center of the cake. Do not cut through the bottom of the cake. Now with the help of a spoon, core out the cut area.
Lava (Molten Center):
Combine the cocoa powder and sugar together. Add water to form thin paste (catchup consistency).
Pour the chocolate paste in each cake and put the top back on. (As shown in the pictures below).
Let it freeze in the freezer for atleast 4 hours. You can make these cakes in advance and freeze them for the upcoming parties too:)
Before serving, microwave the cake for 10-15 seconds. (this will melt the center of the cakes) Top it up with a big dollop of vanilla ice cream (or any other flavour you would like). Pour some chocolate sauce and serve warm.
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