Chocolate Lava Cake: Creative Sunday (Cutest slice of chocolate cake you'll ever see)

Greetings to the Hiver Family! I extend my warm wishes for a delightful Sunday. Today, I'm excited to share an expedient Chocolate Lava Cake recipe, a culinary experiment I embarked upon for the first time. Cake, you see, transcends mere sustenance; it encapsulates an emotional experience. A symphony of rich, velvety frosting harmonizing with the essence of the cake creates an intricate blend of sweetness and creaminess. A truly exceptional cake, according to our connoisseurs, should not only boast visual appeal but also offer a divine taste and impeccable texture. This contribution aligns with my weekly content for the #Hivelearners community.

Without further ado, let's delve into the preparation:

Ingredients:

2 Cup All-Purpose Flour
1/4 Teaspoon Baking Soda
1 Cup Milk
2 Teaspoon/50 gm Butter
100 gm Chocolate
1/2 Teaspoon Salt
2 Cup Icing Sugar
2 Eggs
2 Teaspoons Cocoa Powder
2 Drops Kewra/Apple Essence

Procedure:

Melt chocolate and butter in microwave. Heat for 10 sec, take out and mix. Again microwave for 10 sec and mix well. Repeat until chocolate and butter is fully melted and smooth.

Beat the eggs with sugar for 5 minutes, or until creamy.

Add flour and melted chocolate and butter. Add 2 teaspoons of cocoa powder and 2 drops of apple essence, ensuring a thorough amalgamation. Mix lightly with spatula to combine.
Bake in oven at 175 C for 10-12 minutes
Wait for few minute to let the cake cool in the mold.
Loosen the sides with the help of a knife.
Place a plate on top of mold and turn upside down.

Tip 1:
Confectioner's sugar is very finely powdered sugar. If making your own powdered sugar, blend castor sugar for 2 minutes in electric processor in small batches. Measure 2 cup powdered sugar for recipe and not castor sugar.
You can also dust your molds with pistachio, almonds, cocoa powder or sugar too instead of flour.

Preheat oven at 175 C for 2 minutes.
Prepare pan by brushing with butter and dusting with flour.
Tap out the extra flour. Melt chocolate in microwave (mixing after every 10 second interval until fully melted) or on double boiler. Set aside.

Add butter beat for 1 more minute. Mix in flour and melted chocolate mixture just until combined.
Pour in molds and add a cube of chocolate in center.
Bake in oven for 10-12 minutes.
Check the cake's consistency by inserting a stick; if it remains liquid, microwave for an additional 30 seconds. Let is rest for 5 minutes before serving, then slide the knife around edges, keep the serving plate on top and turn upside down.
You can serve in ramekins too.

I trust you relish this facile recipe. Pair it with a cup of tea for an enhanced experience, and do share images of your culinary creation. The cake's perfection, both aesthetically and in flavor, made it challenging to resist continuous indulgence. Thank you, and stay well!
Tip 2:
The trick in molten lava cake is timing. So if you are making lava cake first time, bake one mold first, so you can judge the actual timing when it is ready. Even 1-2 minute matters. As over baking will not give you flowing lava and under baking will break your cake before turning. A little practice will help you master so bake 1 ramekin at a time for practice.
Thanks for reading.

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