Dark chocolate(atleast 70% cocoa)-30 grams
All purpose flour/Maida-3 tblsp.
1.Preheat oven to 200 C/gas mark 6 and butter and flour a 2 small ceramic ramekins or 1 medium sized or 2 cup/muffin cases.
2.Melt dark chocolate over a double boiler and then add butter and stir till both are well combined. Put this chocolate mixture in the fridge to cool.
3.Meanwhile beat sugar and egg until creamy.then, fold in chocolate mixture and then add flour.
4.Spoon mixture into prepared ramekins/dishes and bake in a preheated oven for 8-10 minutes until just set.Unmould or invert into serving dishes and serve immediately with whipped cream or ice cream.Enjoy!!!
1.Time and temperature is crucial for a perfect lava cake. Oven has to be preheated for a minimum of 20 minutes and also keep track of time.
2.For perfect lava, after about 6 minutes look to see if he edges of the cake look done, centre would look undone and it will be a bit wobbly.Transfer almost immediately or unmould to serving dish as it will continue to cook in the ramekins/muffin tins.If you are expecting guests, make the lava cake batter ahead of time and store it in the fridge. Then, pop it into a preheated oven 10 minutes just prior to serving.
3.For a more gooey cake (photo given below), take it out after 10 minutes or alternately dont transfer to serving dish immediately.