Me and my kids are fond of chocolate, be it cakes or ice cream. When my dear friend from school, Indhu Muthu posted this molten Chocolava cake recipe, I was just waiting for some occasion to make this.
Yesterday, my daughter, Sadhanaa’s best friend, Chandhini came home for a sleep over. Sadhanaa wanted me out make something special for her. Perfect reason to make this delicious recipe:)
Since it was Indhu’s recipe, I was very confident that it will come out well. And I was completely right. It was super delicious and also quite easy to make.
My children and Chandhini loved it
and the best part was that my husband, someone who is not fond of chocalate said ‘ this is outstanding’:))
Friends, hope you all would enjoy too:)

The person in the above picture is my dear friend from school, Indhu Muthu. We were in school together from primary classes to 12th standard. She is a self learnt baker, who makes delicious and amazing cakes. Thank you Indhu for this fool proof and fantastic recipe:)

Ingredients

Ingredients:
dark chocolate compd- 1 cup or 8oz
( any brand. I used Morde)
Unsalted butter- 1/2 cup
coffee powder – 1/8th tsp(optional)
All purpose flour- 1/2 cup
Eggs- 3 large
Granulated sugar- 2/3 cups
vanilla extract- 1 tsp
Toasted sliced almonds for topping.

Method

Preheat oven to 200 degrees C/ 400 degrees F.

Generously grease 5 ramekins or any other oven proof containers with butter and dust with granulated sugar and keep aside on a baking sheet.

Melt the chopped chocolate and butter together in a microwave or over a double boiler (I microwaved) and add coffee powder (add more if you like or skip if you don’t like) and mix well until dissolved.

Beat the eggs lightly with the sugar in a separate bowl until just combined. Do not over beat, otherwise it will form a crust as in brownies. Stir in the vanilla extract to the egg mixture.

Now add the egg mixture to the chocolate mixture and mix.

Finally, fold in the flour into the batter with a spatula until just incorporated. Do not overmix. Pour batter on to greased ramekins and top with nuts.

Bake for 12 to 15 minutes or until the edges are firm but centres are jiggly. Do not over bake. Otherwise, the centres would be cooked and not gooey and you’ll end up with a brownie.

Serve warm with a simple dusting of confectioners’ sugar, or vanilla ice-cream.( I didn’t do both, as no one was willing to wait….:)

Note
The inside will be really hot, so allow it to cool for at least 5 to 10 mins or you will end up with a burnt tongue:)