Lava Cake - Quick Dessert – 2 Bliss of Baking

Lava Cake – Quick Dessert

Super moist gooey goodness is very inviting, isn’t it ? I would have loved some vanilla ice-cream along my Lava Cake – Quick Dessert

So danm delicious – When the spoon hits the middle of the molten lava cake, the chocolate oozes out like like like likeeee —- Shahrukhkhan ( spreading out his arms,telling you to indulge). Seriously it’s somewhat romantic to indulge in a warm lava cake.

The warm creamy chocolate flows from the center; And when there is chocolate Lava cake involved – I don’t believe in sharing. I know for sure even you won’t.

Lava Cake – Quick Dessert

Lava cakes are one of those recipes which are effortless and will not require much of your time also – it’s a kind of quick dessert that can be done last minute. Imagine you have people sitting on the sofa and there is nothing prepared to serve them. Lava cake quick bake and hot serve will save you an elegant way in such a situation. Every one will be impressed and will enjoy ; they may even ask for more.

The chocolate

I have made the classic Lava cake as well as the egg less lava cake. Here is the link to the egg less version.

The cakes melts in the mouth, but my favorite part is the oozing chocolate in the center. It’s the best part Oh! I miss the ice- cream. The moment you plan to bake the Lava Cake, make sure you have ice cream in the freezer.

Preparing the ramekins

Ready to be baked

It’s hot, yummy and baked

Surprise is still to come, let’s cut the Lava Cake and see

Woopeeee IT’S AWESOME

Few points to read before you bake :

1. Use a good quality chocolate; Chocolate with 60% or higher cocoa content would be the right choice.

2. Use cocoa powder or brown sugar to coat the ramekins, for the best results.

3. Use small size ramekins to bake; as single serves are best for lava cakes. The time of baking will differ according to the size of the ramekins. The smaller the size; less time it takes to bake.

4. While mixing in the flour, don’t air out the mix. Gently fold in; using a metal spoon is best as it cuts through the batter sharply and prevents over mixing.

5. This is the most crucial point- Its called timing. It is very important to keep an close eye when the cakes are in the oven. Over baked will result in disappearing of the lava from the center, and you will have a brownie in the ramekin. Under baked will not retain the structure.

6. Lava cakes usually takes 10 to 12 minutes in the oven; I would also like to mention that every oven is bit different (baking time may vary, for each of us). Suggestion – Bake a small batch of 2, so you can figure out how your oven works. Remember you will have to adjust the molten part consistency.

7. So we have to keep the size of the ramekin and the temperature of the oven in our mind to get the perfect lava flowing out. Because that is the magic in the making.

8. Bake these cakes the very time you want to serve. Wont be fun when served cold. Hot cake will do wonders with cold ice- cream and some strawberries on the side.

9. Best part of the recipe is that the batter can be prepared a day before and kept. Just divide the batter equally into the prepared ramekins then cover it with a plastic warp and keep in the fridge. BUT – Don’t forget to bring it to room temperature before baking, because that tiny mistake can be a result in miscalculating the baking time.

10. Lava cakes are done when the top is puffed up and the sides become firm but the center is nice and wobble on touch.