Couple of years ago, a new family moved to the adjacent flat in our complex. There was a 10-year-old in this family who loved all things sweet. As soon as he learned from my mom that I was a baker, he came knocking on my door one day asking if I knew to make his favourite desserts.
Our conversation went something like this...
*Smartly puts a "Don't-tell-my-mummy-that-I-was-here" disclaimer*
The kid: "Akka, can you make me some desserts when you are free?"
Me: "Awwww! Sure. What do you want?"
The kid: "Do you know to make cupcakes?"
Me: "Yes I do."
The kid: "Mudpie?"
The kid: "Do you make chocolava cake too? That's my favourite!"
Me: "Umm No."
That's it! That reply was not something he'd expected. I will never forget how this kid reacted to that "No".
His eyeballs sprung out like the Mask cartoon, his jaw hit the floor, and he went, "WHAAAAT? YOU DON'T KNOW TO MAKE LAVA CAKE? THAT'S BAAAAD!" This 10-year-old was standing in front of me and mocking my 13 years of baking experience just because I didn't know to make his favourite lava cake! I was so irritated but didn't express it. After he left I scoured the internet for the best "Chocolate Fondant" recipe and made one for him the very next week. His mom thought it was a lovely "Welcome" gesture, but only we two knew what it was. 😂 He was elated. He even declared me as his "apartment best friend" after that. That was the day I knew the power of chocolate lava cake! 😄
A couple of months later I was watching Donna Hay show on TV and she was making chocolate lava cake. She made the batter, poured it into the ramekins and what she did next left me dumbfounded! After pouring the batter, she snuck in a chunk of chocolate in the centre. I was like "Why would you do that!" I kinda had the same reaction as my neighbour's kid. Then she explained that it was her foolproof way of getting oozing hot chocolate lava when cut. It blew my brains out! That's when I realised when you make lava cake a.k.a chocolate fondant, the traditional way, you will have to be very careful about the baking time, temperature and the recipe. Even if you take it a lil too far, you won't get that desired "hot lava" effect! Donna Hay's method looked easier and made so much sense. Weird this trick didn't show up when I was furiously searching for recipes to prove that kid wrong. Lol! Since that day this has been my secret trick for making great chocolava cakes. It's not an authentic recipe but you can't tell the difference! I couldn't get an oozing lava pic this time because I put only one third of the chocolate by mistake. 🤦🏻♀️ But @pinkovendaily followers on Instagram got a glance of how it looked on the inside! Will update the pictures soon! 😊
Hope you all have fun baking this!
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Makes 2 nos (Medium sized)
30g All purpose flour
13g Cocoa powder
1/8 tsp Baking Soda
35g Caster Sugar
15g Vegetable Oil
3/4 tsp Vinegar
A pinch of Instant coffee powder
60g Fine quality dark chocolate squares / 2 Tbsp frozen or refrigerated ganache (1:1 ratio)
Preheat oven to 200 degrees C.
In a bowl sift together flour, cocoa powder, baking soda and set aside.
In a saucepan, gently warm water, coffee powder and sugar until sugar is partly dissolved.
Add vegetable oil and vinegar.
Add this to the flour mixture and mix well.
Divide equally between two ramekins.
Place 30g Dark Chocolate / 1 Tbsp Ganache in the center of each ramekin.
Bake at 200 degrees C for 13-16 minutes.
Cool for 2-3 minutes.
Invert on to a serving tray and dust with icing sugar (optional).