Baking tips to follow while making Choco-lava cake

Notes that I took while making these cup cakes:

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• Add a pinch of baking powder in the batter.
• Once your batter is prepared, filter it two or three times to make it even smoother. You’ll get the perfect batter for your cup cakes. This is the trick I learned from my friend’s mom who also loves to bake.
• If you bake your lava cakes in ramekins, you’ll get the best results as a ramekin holds the batter perfectly and doesn’t even ruin the shape. Plus, you can serve and eat your lava cake in it only. 
• Do not bake them in silicon molds. Otherwise they wouldn’t bake at all.
• Do not bake for more than 15 mins.
• Fill only 1/3 of the mold if you have added baking powder. Otherwise the muffin will burst from the center and would begin to act like a volcano.
• If you haven’t added baking powder, fill each container with 2/3 batter.
• According to the recipe of choco-lava cake that I posted, the batter should make more than 16 lava cakes if filled 1/3 in each container.
• Sprinkle little icing sugar over the cake before serving only and serve with a scoop of vanilla ice cream. It is the perfect combination.
• If you do not have vanilla ice cream, serve with strawberries and little chocolate syrup or melted chocolate at the top.
• If you are not serving your cakes directly after putting them out of your oven, then before serving them to anyone, do microwave your cake at 15-20 seconds as choco lava are best served hot.

Choco lava cake

Ingredients                                                                          Makes four servings

1 stick (Half cup) butter
114 grams bittersweet or semisweet chocolate
1 1/4 cups powdered sugar
2 whole eggs
3 egg yolks
1 tsp vanilla
1/2 cup all-purpose flour

Procedure:

• Preheat your oven to 425ºF (220ºC).
• Spray four custard cups with baking spray and place on a baking sheet.
• Microwave the butter, bittersweet chocolate and semisweet chocolate in a large bowl on high until the butter is melted, about 1 minute. Whisk until the chocolate is also melted. Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups.
• Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Invert on individual plates while warm and serve with vanilla ice cream.

In my next posts, I’ll be sharing with you the important tips that you should follow while making these choco-lava cup cakes for the first time because even I made many mistakes the second time I tried to bake them.

Upcoming post: 9th August

“A Hefty Eater” will be publishing it’s next post on August 9th.

My upcoming post Baking tips for “Preparing the cake batter” will be about the basic yet very important tips and procedure that people who love to bake and also starters should follow as these techniques will give you the perfect consistency of the cake.

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Thank you! ^_^