Molten Chocolate Cake II Choco Lava

Molten Chocolate Cake 

 Choco Lava

The name itself is tempting, steaming hot molten chocolate coming out in the very first bite of the freshly baked cake. Ah!

I learnt this recipe from my senior teacher Dr Anita Verma. She bakes it often for her kids. And I told to myself that am a kid at heart too, lets cherish myself.

Here goes the recipe:

You need:

Chocolate and lots of extra dark chocolate 50gms J

Coco powder 50gms

Refined flour 100gm

Butter 5ogm

Powdered sugar 100gm

1 egg

Baking powder : quarter tsf

Recipe: in a blender, mix butter, sugar, egg, coco powder till frothy. Add sieved flour and baking soda to the mixture. Fold well. Pour the mixture into silicon moulds. Chop the chocolate into cubes of 1inch size. Put a cube in each silicon mould in the mixture. Make sure, the mixture covers the cube from all sides and there is enough space in the moulds for cake to rise.

Bake in a preheated oven at 180C for 20 min. Serve hot.

Chocolate tart

The chocolate mousse turned out very well. You can find the recipe of chocolate mousse in my previous post. The mousse was a very simple recipe and often tried in western homes.
This time I tried using the left over chocolate mousse for my new experiment. Though it’s similar to the recipe of chocolate tart but with a different tweak, hence I decided to keep the name as chocolate tart only.
Here is the recipe,
What you need:
Refined wheat flour 250gm
Salted butter 150gms
Dry fruits  : I chose walnuts and almonds 50gms ( one can use hazelnuts, groundnuts)
Sugar 5tsf
For frosting: look into the mousse recipe
Knead the flour with melted butter. Wrap it in plastic and refrigerate for 1hr. After an hour on the platform, roll out the flour. In the cupcake mould (preferably tin, not silicon) Roll and trim the dough to make a circle large enough to fit the tart moulds.
In a preheated oven, bake the moulds on 180C for half an hour. (till light golden brown).
Prepare the filling: in a pan, heat the sugar till it starts to crystallize. Add the crushed dry fruits and mix properly. A quick way is that one can use the regular dryfruit chikki available in Indian markets. One can take a slab of chikki and crush it and directly use it.
Fill the mixture into the baked tart. In a pipe fill the chocolate mousse and use it as frosting.