Choco Lava Cake/ Mug Cake Recipe | qfoodi

No matter how full you are,  there's always a room for desserts. Agreed?

What's better than soft and spongy choco cake with a gooey chocolate surprise that too eggless and without oven!

Even better to be able to prepare it any time of the day.

Ever imagined to prepare this classy dessert in a basic steel bowl? 

Today we'll treat our sweet tooth with this easy to put together sinful dessert.

Also read | White Sauce Cheese Pasta Recipe

 

This recipe comes in handy with multiple options, to make sure that you are out of excuses to try it!!

So lets dig right into the recipe.

But first let's just know about its invention.

In 1764, In 1764, Dr. James Baker made chocolate by grinding cocoa beans between two massive millstones. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the United States.

The history of chocolate began in Mesoamerica.  The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency.

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The  chocolate transformed from an exclusive luxury to an inexpensive daily snack by a process for making silkier and smoother chocolate was developed in 1879 by Rodolphe Lindt. 

Until 1890 to 1900, chocolates were mostly consumed in chocolate drinks, beverages made from chocolate date back to 450 BC.

In 1987 single-serving molten chocolate cakes with liquid chocolate centers were invented in New York by American chef Jean-Georges Vongerichten  with exotic flavors such as tea, passion fruit, curry, red pepper, and champagne were popular. However, French Chef, Jacques Torres, claimed that the Lava cake recipe was found in France years back.

Now roughly two-thirds of the world's cocoa is produced in Western Africa, with Ivory Coast being the largest source, producing a total crop of 1,448,992 tonnes made chocolate by grinding cocoa beans between two massive millstones. In 1886, American cooks began adding chocolate to the cake batter, to make the first chocolate cakes in the United States.

The history of chocolate began in Mesoamerica.  The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency.

The  chocolate transformed from an exclusive luxury to an inexpensive daily snack by a process for making silkier and smoother chocolate was developed in 1879 by Rodolphe Lindt. 

Until 1890 to 1900, chocolates were mostly consumed in chocolate drinks, beverages made from chocolate date back to 450 BC.

Also read | Veg/Paneer Momos Recipe

In 1987 single-serving molten chocolate cakes with liquid chocolate centers were invented in New York by American chef Jean-Georges Vongerichten  with exotic flavors such as tea, passion fruit, curry, red pepper, and champagne were popular. However, French Chef, Jacques Torres, claimed that the Lava cake recipe was found in France years back.

Now roughly two-thirds of the world's cocoa is produced in Western Africa, with Ivory Coast being the largest source, producing a total crop of 1,448,992 tonnes 

Also read | Pink Sauce Cheese Pasta Recipe

Preparation Time - 10 minutes

Cooking Time - 5 minutes

Total Time - 15 minutes

Servings - 4 to 5 servings

 

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Some quick tips for Choco Lava Cake-

 

• If possible, use measuring cups and measuring spoons for exact evaluation of the quantity.

• Use cold water so that oil easily mixes with the mixture.

• Donot mix the batter too much that it develops gluten.

• Use very small bowls for making cake as in big bowl the chocolate will spread and won't flow like a lava.

• Place a paper cutting at the bottom of the bowl and grease it along with the bowl walls, so that cake comes out easily.

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Ingredients -

For powdered ingredients-

• ½ cup all purpose flour
• 2 tbsp heaped coco powder
• Pinch of salt
• ½ tsp baking soda
• Dark chocolate

For liquid ingredients -

• 3 tbsp oil
• 1 tsp lemon juice
• ½ cup chilled water
• ⅓ cup powdered sugar
• 1 tsp Vanilla essence

For dusting mould -

• Ghee/butter
• All purpose flour
• Butter paper (or you can also use normal paper cutting )

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Directions to follow - 

 For powdered mixture -

• All purpose flour, coco powder, salt and baking soda in a bowl and mix well.

For liquid solution -

• Add chilled water, oil, lemon juice, powdered sugar, Vanilla essence in another bowl and mix well.

For batter -

• Now add the powered mixture in the liquid solution slowly while mixing.
• Once mixed completely place the bowl in the refrigerator and in the mean time grease the moulding bowls and dust some all purpose flour.

For choco lava cake -

• Put 2-3 tbsp of batter in the bowl and place s chocolate piece at centre and add 2-3 tbsp more batter.
• Do this with all the moulds.
• You can also make chocolate mug cake.
• Just add few pieces of chocolate at the bottom and fill the mug half with the batter.

For baking choco lava cake and chocolate mug cake -

• Make a temporary steamer or use the momo steamer if you have one.
• Just add 1-2 cups of water in a pan and cover it with a lid and make steam in it.
• Now place a grill in the pan and put your moulding bowls on the grill
• Steam the cake for 6-7 minutes.
• And your choco lava cake is ready.

You can also use microwave.

• Use glass bowl for moulding and microwave your cake for maximum 90 seconds.

For chocolate mug cake -

• Put the cup in microwave for maximum 90-120 seconds and enjoy chocolate at bottom and cake on top.

 

Comment down for any query. 

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