Tuesday, 13 May 2014

  • 4 tablespoons self rising flour, sifted
  • 3 tablespoons unsweetened cocoa powder, sifted?(I used Cadbury’s)
  • 4 tablespoons caster sugar
  • 1 medium egg
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 3 tablespoons olive, or vegetable oil (I used olive)
  • 2-3 teaspoon chocolate chips (I used Hershey’s semi-sweet chocolate chips)
  1. Combine all ingredients except chocolate chips in a bowl. Beat well with a whisk until smooth and blended. Divide the batter between 3 small microwave safe mugs, or two medium mugs. Important thing is to fill mugs up to just ¾ full, if not the cake will overflow when it rises. Then tip in 1 teaspoon chocolate chips into each cup and push it into the batter until completely covered.
  2. Microwave on high power for anywhere between 30 seconds to 3 minutes—I did two cups, together. Please note that cooking time will depend on microwave wattage. Mine took 1.5 minutes (850 watts oven), whereas the original recipe says it was done in 30 seconds—so watch out. The key for the perfect lava cake is not to overcook the batter. The cake should rise a bit, ideally with a moist, fluffy, gooey texture, and glossy, fudgy top. The more you cook, the cake will toughen up and dry—so slightly undercook and keep an eye on it the whole time.
  3. Top with whipped cream, if you like. And of course, serve with strawberries or raspberries—the perfect partner for chocolate. Enjoy!

References from: Honest Cooking


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