Choco Lava Cake / Molten chocolate cake

#ChocoLavaCake #MoltenChocolateCake : I was planning to try out a recipe a choco lava cake for a long time.  But always thought its too complicated and kept putting it off. When my friend and flatmate suggested that we make pizza from scratch last weekend, I decided this is the right time to try out the cake as well. As one of my favorite combo while in India used to be veg extravaganza pizza and choco lava cake from Domino's.  So after going through many recipes on the web I decided to trust www.joyofbaking.com recipe for the same. I have done these twice in the last week it self and they were perfect both the times. I hope you try this recipe as well and let me know how it turns out. Follow the recipe exactly and you ll surely thank me.
The quantities specified below makes 4 choco lava cakes

Ingredients :
Butter - 110 gms (1/2 cup)
Dark chocolate - 170 gms
Large eggs - 3 (separated)
Sugar - 60 gms ( 1/3 cup)
vanilla essence - 1 tsp
extra butter to grease the souffle moulds (ramekins)

Before you start preparing the cake batter switch on your over and preheat it to 200 deg Celsius.
1. Grease the ramekins and set aside for later.

2. In a microwave safe bowl place butter and chocolate and microwave it for 30 seconds on maximum setting. Remove it and whisk it. If the chocolate and butter are not melted repeat in bursts of 10 seconds till they become a thick liquid.

3. Separate the eggs. To the yolk add sugar and whisk till it turns from yellow to pale yellow or ivory in colour.

4. To the egg and sugar mixture add the melted chocolate and butter mixture along with vanilla essence and whisk till everything combines very well.

5. In a separate bowl (preferably steel) whisk the egg whites to form stiff peaks.

6. Now gently add half the egg white mixture to the chocolate mixture and using a wooden spoon or rubber spatula slowly fold it in. once combined repeat the same with the remaining egg white.

7. Now gently using a ladle or ice cream scoop divide the mixture equally amongst the four moulds.

8. Bake in the oven for 12-15 mins at 200 deg C .
Remove them when you see a crust formed on the outside. And serve immediately.

Tips:
If you do not want to bake the whole mixture you can store them in an airtight container in the fridge and bake them later. This is what I did, and the taste was the same when baked the second day as well.

If you do not have a microwave you can just heat the butter and chocolate over a pot of boiling water till it melts.







You Might like to try

Whole wheat banana muffins

Rasberry muffins without oil or butter

Vanilla cake on stove top

Rasagulla

Banana bread

Thaengai Sadam - Coconut Rice

#ThaengaiSadham  #CoconutRice : #Thaengai - #coconut has a distinct flavour which enhances the taste of any dish prepared with it.
This coconut rice is one of the mixed rices which is very bland in taste just like jeera rice.

Ingredients :
Rice                                 : 1/2 cup
Coconut scrap                  : 1/2 cup
Red chilly                          : 1 ( adjust )
Gram dhal                         : 2 tsp
Cashew nuts                     : 3 tsp
Ground nuts                      : 4 tsp

Curry leaves                      : 20
Mustard seeds                   : 1/2 tsp
Oil                                    : 4 tsp
Coconut oil                        : 1 tsp
Salt                                   : 3/4 tsp


Method :
Cook rice for mixed rice. Cool under a fan.

Keep a kadai ( wok ) on slow fire with 2 tsp of oil.
When its hot splutter mustard seeds and then add broken pieces of red chilly.
Then add gram ( channa ) dhal, ground nuts and cashew nut.
Fry till all turn into golden brown.
Now add curry leaves and fry till leaves become crispy.

Transfer onto a plate.
Now add coconut and roast till it starts turning slightly golden brown.
Transfer onto a plate and allow to come to room temperature.

Now add all roasted ingredients to the rice with enough salt and mix well.
Finally add a tsp of coconut oil to get that distinct flavor.

Serve with pappad or kurma or potato phata phat curry.

I like to have it without any side dish.

Note : 

• The red chilly makes the rice spicy. So increase or decrease the amount of red chilly according to your requirement.
• If you add red chilly powder the color of the rice changes. Thaengai Sadham should be white or half white in color.
• A half tsp of pepper powder can also be added to make the rice more spicy.

You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice - Curry Leaf Rice

Kuthiraivaali Coriander Rice

Cabbage Pepper Rice- Muttaikos milagu Rice

Vangi Bath - Katharikkai Rice

Vegetable Clear Soup

#VegetableClearSoup : #Soup is liquid food made with vegetables or mushrooms or chicken or mutton.
The soups are made in two distinct categories : thick soups or clear soups.
Here I am going to make vegetable clear soup with cabbage, carrot and broken maize.

Ingredients :
Broken maize [ corn ]                : 2 tsp
Cabbage nicely chopped            : 1 tblsp
Carrot nicely chopped                : 2 tsp
Corn flour                                  : 1 tsp
Water                                        : 1 cup
Salt                                           : 1/2 tsp

For Seasoning :
Pepper powder                       : 1/4 tsp
Chivs dried                            : 1/2 tsp
coriander leaves chopped         : 1/2 tsp

Method :

Boil water in a vessel.
Add cabbage and carrot.

Then add broken maize and allow to cook till maize become soft.

Now dissolve corn flour in a tsp of water and add to soup.
Stir well to get soup consistency.
Transfer into a serving bowl.
Add salt and seasoning ingredients.

Serve hot with pappad.




You may also like to try

Mushroom buckwheat soup

Cilantro n Buckwheat Soup

Coriander soup

Bael fruit - Vilva pazha juice

Muskmelon Mint juice

Pappaya Soup

Aam Panna - Raw Mango Juice

Varagarisi Venthaya Kanji

Kambu Koozh - Pearl Millet Porridge

#KambuKoozh  #PearlMilletPorridge : #Kambu - #Pearlmillet grows well in drought hit areas, low fertile soils and also at high temperature.
Kambu is called Bajra in Hindi.
Scientific name : Pennisetum glaucum
To know more on
Millets

Kambu is used in preparations of kambu rice, kambu pongal and also in making koozh.
Here let me present how to prepare kambu koozh.

Ingredients :
Kambu broken                     : 2 tblsp heaped
Water                                  : 2 cups
Curd                                  : 4 tblsp ( adjust )
Salt                                    : 1/2 tsp ( adjust )

For tempering :
Mustard seeds                    : 1/4 tsp
Asafoetida                          : a small piece
Curry leaves                       : 8 to 10

Method :
Take water in a vessel and heat on a stove over medium flame.
When air bubbles form at the bottom of the vessel add washed broken kambu and stir with a ladle.

Keep the flame at SIM.
Keep stirring continuously, otherwise kambu particles might get stuck to the bottom..

Allow the kambu to cook well.
Slowly it turns thicker and at one stage reaches kanji - porridge consistency.
It may take approximately 10 to 12 minutes to cook well.

Switch off the stove.
Now temper mustard seeds, asafoetida and curry leaves and pour over the koozh.

Add salt and allow it to cool.

Serve in a bowl after adding curd.

Enjoy with any pickle or chutny or pappad.






Other recipes you may like to try

Kambu Cauliflower Pancake

Kambu Dosai [ Pearl millet Dosai ]

Kambu Inippu Kuzhi Paniyaram

Kezhvaragu koozh [ Finger millet gruel ]

Kuthiraivaali Sundal [ Barnyard millet Sundal ]

For mouthwatering Pickles

Preserves

For spicy accompaniments

Chutney Recipes

Ideas for breakfast and dinner

Tiffin Recipes