Roll Cake

CORRECTION: In the video I have said it's 5 egg whites and 5 egg yolks, the correct amount is 10 egg whites and 10 egg yolks. 

Video : https://www.youtube.com/watch?v=BhohiddNAo8

For full recipe visit: http://www.nadiyaskitchen.com/cakes/roll-cake/

Mini Apple Pie Puffs

Video : https://www.youtube.com/watch?v=Z-Ci42o6mB0&feature=youtu.be

For full recipe visit: http://www.nadiyaskitchen.com/videos/mini-apple-pie-puffs/

Fruit Pavlova

Pavlova is a light, meringue cake that is crispy on the outside and kind of chewy and marshmallowy on the inside. Top that with whipped cream or a decadent creme anglais, and plenty of fresh fruits and you have a dessert sure to impress anyone!!. Pavlova was created in honour of the famous ballet dancer Anna Pavlova either in Australia or New Zealand.  I will not enter into details as I know it is a bit of a sore point between the 2 countries, but if you are interested in knowing more, you can read this Wiki article.

Ingredients:

4 egg whites

2 cups sugar (powdered)

1 tsp vanilla essence

1 tsp vinegar

1/2 tbsp corn flour

For topping

1/2cup whipping cream

1 tbs sugar

Fresh fruits

Directions:

1. Preheat the oven to 130 degrees C. Take a baking sheet or bigger pan and line it with wax paper or oven safe silicon mat. Take a pencil and draw an 18cm circle (not necessary if you can guess and spread meringue in a circle) on the wax paper. Reverse the paper.

2. Take the bowl of your electric mixer or a handmixer and add egg whites in it (the bowl and the beater must not have any water or oil in it, so clean with a kitchen towel or tissue before adding the egg whites). Beat the egg whites at medium speed until soft peaks are formed. Now add sugar 1/4 cup at a time and beat at high speed. This will help form the perfect meringue with stiff and shiny peaks. Beat until you get a meringue that does not fall when you hold your bowl upside down.

3. Now add vanilla essence and beat. Sprinkle corn flour on the peaks and pour the vinegar on them. Use a spatula to gently fold in the vinegar and corn flour.

4. Take out the prepared baking sheet and spread the meringue within the circle that you had drawn earlier. Evenly spread the meringue inside the lines to form a perfect circle.

5. Bake meringue for 1 hour to 1 hour 15 minutes, the pavlova should be dry to the touch. Cool completely before removing from wax paper or silicon mat. Transfer pavlova on to a serving dish.

6. In a small bowl, beat heavy cream and sugar until stiff peaks form. Fill the center of the pavlova with whipped cream, and top with fresh fruits………….. enjoy! 

Hello! Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe on my blog.Thank you! 

Red Velvet Cupcakes with Cream Cheese Frosting

Red Velvet Cakes have become a favorite throughout Male. If I say I am the first person to introduce Red Velvet cakes decorated as birthday cakes in Maldives I don’t think it would be a lie, not only red velvet Tiramisu, Milk cake, Chocolate Mousse Cake. after I started making these cakes for birthdays slowly these cakes started existing on dessert showcases of Bakeries, pastry shops and cafes. Even decorated cookies, This is the truth some won't accept. Red Velvet Cake is just a chocolate cake with red food coloring. Red Velvet cake with cream cheese frosting is one of the most delicious dessert anyone could ever taste. Bake these cupcakes and prepare to get smoochy!

For the cupcakes:

1/2 cup + 2 tablespoon vegetable oil

3/4 cup sugar

1 large eggs

1 teaspoons vanilla extract

1 tsp red food color ( will recommend paste color)

1/2  teaspoon baking soda

1/4 teaspoon salt

1 teaspoon unsweetened cocoa powder

1 cup + 2 tablespoons flour

2 tablespoon corn flour

1/2 cup buttermilk

1 teaspoon white vinegar

For the frosting:

125 grms cream cheese, at room temperature

50 grms unsalted butter

2 cups icing sugar

1 teaspoons vanilla extract

Directions:

Make the cupcakes:

1_Preheat the oven to 160 C. Line a cupcake pan with 12  liners.

2_In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat together the oil, buttermilk, eggs, , vanilla extract and red food coloring until the mixture is well combined.

3_In a separate medium bowl, sift together the flour, corn flour, sugar, baking soda, salt and cocoa powder. Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter and last at vinegar and mix well. 

4_ Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:

5_In the bowl of a stand mixer, or hand mixer beat the cream cheese and butter until smooth. Shift icing sugar into the bowl, beating to combine, then add the vanilla extract. Scrape down any cream cheese from the sides of the bowl, and then mix well until frosting gets a nice shine. You can frost your cupcakes right away but this frosting won’t hold it’s shape right after mixing so it needs to be chilled for 4 hour’s before frosting to hold it’s shape.

How to make buttermilk

Mix 1/2 tsp vinegar or 1 tsp lime juice to 1/2 cup full cream milk and leave 5 minutes. It's ready to use after five minutes. 

Chocolate Filled Ponchiki Sandwiches

Ponchiki is a light, soft, spongy, chewy, kind of fried sweet dough, shaped as a flattened sphere. Ponchiki is also called Russian Doughnuts. Its inside is filled with jams, jellies or different kinds of fillings or sometimes it’s just rolled in powdered sugar just after frying. What I have done is make ponchiki sandwiches. All doughnut lovers will love this.

Ingredients

To make Ponchiki

3/4 cup full cream milk

2 large eggs

4 tablespoon sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon instant yeast

3 cups flour

2 tablespoon vegetable Oil

Vegetable oil for frying

To Make filling

1 cup whipping cream

75 grms dark chocolate 

Method:

Making Ponchiki

1_In a mixer bowl whisk sugar, eggs, 2 tablespoons oil, salt and vanilla, mix on low speed until sugar dissolves, add yeast, flour and milk mixing well after each addition to make soft dough. (Dough will be very wet). Cover with plastic wrap and refrigerate until dough doubles in size, about 1 hour.

2_ Divide dough in half, place 1 half on a well floured surface, and pat with flour hands, flipping to coat with flour. Roll dough out to 1/4 –inch thick.

3_Using a round cutter or if you don’t have a round cutter just use a glass, cut dough into as many circles as you can, gather rest of dough again roll and cut, transfer cut out dough to floured sheet. Repeat with the remaining dough.

4_ Add oil into a frying pan (about 1 inch deep) and heat over low flame, add your shaped dough and fry until golden brown on both sides (this is a stage you must be very careful if you fry these ponchikis in hot oil you may end up with half cooked ponchikis, so very important that you must fry on low flame for the ponchikis to get fully cooked) Remove from oil onto paper towel or tissue to absorb excess oil.

Making Filling

5_In a small pan heat whipping cream until it starts to simmer. Chop chocolates and put into whipping cream. Keep stirring until chocolates melts and incorporates with whipping cream.
6_Pour this chocolate sauce into a bowl. Leave to cool completely until sauce reaches to a spreadable consistency, to fasten this process chill sauce until thick.

Making ponchiki sandwiches

7_Cut each ponchiki in half, apply generous amount of chocolate filling …..enjoy!

Chocolate Lasagna

Does my chocolate lasagna looks good? well, believe me, the taste is even better. The beautiful soft taste of the cheese pudding just melts into it the taste of whipped cream and chocolate. And all that combined with Oreo and the crunch from the chocolate chips Yummy, really phenomenal!  Get ready for real chocolate heaven!

Some of my students who came to my classes which I conducted before Ramadan asked me how I melt chocolate, my way is melting in a double boiler. This is really easy to set up. All you need is a glass bowl big enough to hold the chocolate and at the same time fit into the top of a sauce pan without touching the bottom. In the sauce pan you simply boil water and then place the bowl of chocolate pieces on the top of the pan, stirring constantly until the chocolate is smooth.

Ingredients:

180 grms cream cheese

1 cup warm milo or hot chocolate
2 pkts Oreo cookies

300 grms chocolate pudding ( I used Pascual brand 75grms 4 small chocolate puddings)

1 cup whipping cream

1 tbs sugar

170 grms dark chocolate (melted)

90 grms chocolate chips or chopped chocolate

Method:

1_ Mix cream cheese with a mixer until light and fluffy, fold chocolate pudding, fold melted chocolate until everything is incorporated.

2_ Whip whipping cream with sugar until soft peaks.

To assemble lasagna:

3_ I used a glass loaf pan to make this dessert, dip Oreo cookies ( I did not remove center cream of Oreo cookies just dipped the whole cookie) in milo or hot chocolate and arrange in the bottom of pan.

4_ Next put half of the chocolate pudding mixture on top of the soaked Oreo’s and spread evenly. On pudding layer put half of the whipped cream and spread evenly. Again arranged dipped Oreo’s on whipped cream layer.

5_ Put rest of the chocolate pudding mixture on top of Oreo cookies, and on top with rest of whipped cream. Sprinkle chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Orange Marie Biscuit Pudding

This is a wonderful effortless supper simple pudding, except that it will bowl over your friends and family. The key ingredient is orange juice and Marie Biscuits which is a common find in the pantry at most of our homes. So, just go ahead and try this delicious very orange biscuit pudding which has  a delicious scent of orange in each bite.

Ingredients:

1 can condensed milk

1 can Nestle cream

1 cup fresh orange juice

1 ½ packets of Marie biscuit

2 tbs orange zest

Method:

1_ Place condensed milk, Nestle cream, one table spoon orange zest and orange juice in blender. Blend until smooth and thick. It will be like runny custard.

2_ In a 6 inch round baking pan, place a thin layer of orange custard to barely cover the bottom of the pan. Take a biscuit and dip it in the custard. Place biscuit on top of the thin layer of custard. Repeat with as many biscuits as you need to create a layer of dipped biscuits. Cover the biscuit layer with a bit of custard so that all the biscuits are fully covered. Create another layer of dipped biscuits followed by another layer of custard and so on. Keep forming layers until you have used up all of the custard. The last layer should be a custard layer. Sprinkle rest of orange zest on top.

3_ Cover and chill overnight so that all the biscuits will absorb the custard and to allow it to set, cut and serve… enjoy!

Note: If the color of custard is too pale you can add 1 drop of orange food coloring. 6 servings can be taken from this dessert. 

Butter Cake (recipe no 1)

I baked this cake in an 81/2 inch cake pan, the batter was too much for an 81/2 inch pan that's why I had to bake this cake for longer time then it's baking time. In the picture you can see from bottom to up cake colour is little fading brown that's just because of too high cake being baked longer time without burning, this cake tastes great and if you are baking in an eight inch pan just divide batter into two pans. 

Here is a great news :) from today on wards I will try to post my recipes with a "DHIVEHI" recipe card so that any Maldivian who cant understand English can try my recipes. 

Ingredients

1 cup (227grms) unsalted butter, softened

2 cups sugar

5 eggs

2 teaspoons vanilla essence

3 cups all-purpose flour

3 tablespoon milk powder

11/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

Method:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, milk powder, baking powder and salt, add to creamed mixture alternately with milk, beating well after each addition.

2. Pour into a greased and floured 10-in. pan. Bake at 160 C for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edges of pan. Invert cake onto a wire rack over waxed or baking paper.

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May 9 ga feshey alhuganduge cooking class ga baiverivumah 7709426 aa gulhuhvaa.. cooking class aa behey dhivehi tafseel tireegai evanee eve. 

Black Forest Cheesecake

I love to cook or bake something new in my work free days, work free days are few days when I stop my classes and cake work just to give time for myself and kids, but I take this break when I earn enough to cover the work free days in the previous month. This is the best part of having an own business I can take break when I wanted without any hesitation without loss to my work with just little planning.

Cheesecakes we all love and today I am going to introduce Black forest cheesecake on my blog. I have tried to combine all the flavor’s which should be in a black forest cake in this cheesecake, and I am happy this cake turned out gorgeous by the look and taste. 

Ingredients:

Crust-

16 Oreo cookies

3 tablespoons unsalted butter

Filling-

350 grms cream cheese

3/4 cup sugar (powdered)

½ cup cocoa powder

1 tin nestle cream

4 tbs cherry syrup

2 tbs corn flour

1 teaspoons vanilla extract

3 eggs

For topping

1 cup cherry pie filling

1/3 cup whipping cream whipped

½ cup chocolate ganache

½ cup shaved chocolate

Method:

Prepare the crust-

Preheat oven to 180 C. Crush the cookies in a bag (no need to remove the filling), then place cookie crumbs in a bowl. Melt the butter in a small sauce pan, then pour butter over crumbs and stir until evenly moist. Dump mixture into the bottom of a 8" spring form pan or loose bottom pan and press down firmly on the bottom.Chill in fridge until filling is ready. 

Prepare the filling-

In the bowl of an electric mixer or hand mixer, blend cream cheese until smooth. Add sugar and blend until fully incorporated. Add cherry syrup, nestle cream and vanilla and continue to blend. Now add eggs, cocoa powder and corn flour, mix to combine. Pour filling into the crust.

Bake cheesecake in a water bath for 55-65 minutes, until the center barely jiggles when nudged.

Cool cheesecake at room temperature 30 minutes, then move to the refrigerator and chill for 8 hours or overnight.

Chocolate Ganache: Chop 75 grms of chocolate set aside, heat ½ cup whip cream in a sauce pan when the whipped cream starts to boil take the sauce pan out from stove and tip the chopped chocolate into the hot whip cream, leave for 15 minutes and stir until chocolate and whipped cream is fully mixed. If the ganache is too thin pour ganache into a bowl and chill for some minutes, if ganache is thick it can be used immediately, just the ganache should be in a thick pouring consistency.

Top chilled cheesecakes with whipped cream, then spread cherry pie filling, pour chocolate ganache on top and sprinkle chocolate shavings…. Enjoy!

Note: cover inside and out of cake pan with aluminum foil. 

Gulab Jamun

One dessert no one can resist is gulab jamuns. This dessert is famous in South Asia and even in Caribbean countries. This is traditionally made from curdled milk but here we don’t get fresh milk, so milk powder is used. Making gulab jamuns from milk powder does not change the taste and texture at all. This is one of my family favorite dessert. 

Ingredients:

For sugar syrup

1 cup sugar

2 cups water

3inch cinnamon

4 cardamom pods

To make dough

1 cup Milk powder

2 tbs corn flour

1 tbs baking powder

1 tbs margarine

2 eggs

To fry

Oil

Method:

sugar syrup:

1 ­_ Put all sugar syrup ingredients in a sauce pan and cook until all sugar is dissolved and fragrant.

Switch off flame and leave to cool.

Gulab jamuns dough

2 _ Mix all dough ingredients in a bowl using a fork and leave uncovered for 15 minutes.

 3 _ After 15 minutes rub palms with oil or margarine and make cherry size balls from the dough.

4 _ Heat oil on very low flame, you can test by dropping a little bit of dough into the oil, if you see small bubbles forming gently on the sides then oil is ready, if bubbles starts appearing too fast then the oil is too hot. When oil is too hot what will happen is gulab jamuns will get fried only the outside and inside will remain raw and when you put this half fried gulab jamuns into the syrup, it will absorb syrup too fast and break by itself dirtying the whole syrup, so be patient and fry gulab jamuns patiently turning it side by side using a fork or chopsticks. Turning gulab jamuns while frying will help it fry evenly browning all sides. Put few gulab jamuns each batch while frying.

5 _ When finish frying using a slotted spoon take fried gulab jamuns from oil and immediately put into sugar syrup. (Remember no need for the sugar syrup to be hot but gulab jamuns must be hot when putting into the syrup, hot gulab jamuns will absorb sugar syrup evenly)

6 _ Let the gulab jamuns sit half hour in the syrup and it will be ready to serve, or chill for 1 hour before serving…. Enjoy!

Fresh Creamy And So Dreamy Cherry Cheesecake

It’s quite a time since I wanted to introduce cheesecakes on my blog. So I decided to make a fresh cherry cheesecake. We don’t get locally grown fresh cherries and berries here, only the imported ones and it’s expensive, so I don’t buy it much. My daughter knows I love berries & different kinds of fruits so sometimes when she gets enough time to shop she brings me different kinds of fruits, berries etc. when she comes from abroad. She works as a flight attendant in one of the international airlines, so she travels a lot. To keep berries for long time what I do is I put berries in a zip lock bag and freeze it. I am sure this cheesecake won’t disappoint who ever tries it. My kids loved it.

Ingredients:

For crust

11/3 cup ground marrie biscuit

2 tbs powdered sugar

4 tbs unsalted butter

For filling

500 grams cream cheese (in room temperature)

1 cup sugar (ground)

½ cup whipping cream

3 eggs

3 tbs corn flour

For cherry filling

¾ cup pureed fresh cherry (Fresh cherries pitted and pureed)

3 tbs sugar

2 tbs corn flour

More fresh cherries to garnish (optional)

Method:

Making Cherry Filling

1 _ Put cherry puree and sugar in a sauce pan, cook on low heat until all the sugar is melted. Add corn flour and cook thick enough to coat back of a spoon. Take out from heat and leave to cool.

Making Cheesecake

2 _ Heat oven to 300° F. Line the base of a 8inch loose-bottomed or springform pan with aluminum foil – mix ground marrie biscuit, powdered sugar and melted butter. Tip into the prepared pan and press down firmly to create an even base. Chill while you prepare the filling.

3 _Put the cream cheese, ground sugar in a bowl, then beat with an electric mixer until smooth. Tip eggs, corn flour, whipping cream and continue beating until mixture is combined.

4 _ Spoon the cream mixture onto the biscuit base, smooth the top of the cheesecake down with the back of a dessertspoon or spatula. Slowly tap the pan on the kitchen counter Spoon cherry filling mixture over cream mixture, swirl together using the tip of a knife.

5 _ Bake 1 hour 15minutes or until firm except for the very center. Cool completely on wire rack. Refrigerate at least 4 hours.

6 _If using a loose-bottomed pan, unmold by placing on top of a can, and then gradually pull down the sides of the pan. Slip the cheesecake onto a serving plate, removing the aluminum foil and base. Enjoy!

Cinnamon sugared fried choux with chocolate sauce ... dreamy chocolate fantasy

Choux pastry is a light, crispy bun or a finger (depends how you pipe it) with airy soft pockets inside. Inside of choux pastry can be scooped and filled with sweet & savory fillings. I did post a recipe how to make eclairs some time back, that is also made using choux pastry, but this time I made something different. 

I saw on TV some restaurants serving fried choux with hot chocolate shot which took my interest to do little research about it. After my research I decided to make my version for Saturday afternoon tea. My impatient kids started eating just after first batch was fried. I finished last batch and sat to enjoy near my kids with a big mug of tea. Choux was crispy just after frying & melts in mouth like a dreamy chocolate fantasy. We could not eat all so I kept it covered at room temperature and next morning I had some for breakfast. Choux wasn't crispy as it was after frying, but tastes yummichocolicious ..  

Ingredients

Choux :

100 grms unsalted butter (chopped)

1 cup water

1 cup flour

1 tsp corn flour

1/2 tsp baking powder

5 large eggs

Chocolate Sauce

1/3 cup whipping cream

75 grms dark chocolate

½ cup chocolate syrup

Cinnamon Sugar

½ cup sugar + 2 tsp ground cinnamon (mix together)

Method:

Make chocolate sauce

1-   Chop chocolate set aside.

2-   Mix whipping cream & chocolate syrup, put into a pan and cook until syrup starts to boil. When starts to boil switch off flame, but keep on the hot stove.

3-    Add chopped chocolate into the boiled syrup & leave for 10 min. After 10 minutes stir until all chocolate is dissolved and sauce is smooth.

4-    Pour in to a bowl and leave to cool.

To make choux

1-    Mix flour, corn flour, baking powder. Set aside

2-    Put butter and water in a sauce pan, start cooking on moderate heat when butter dissolves and the mixture comes to a rolling boil, turn heat to lowest. Tip all flour mixture in stirring vigorously with a wooden spoon. Stir until the dough leaves sides of pan and you have a smooth ball. Remove from stove.                        

3-   Put dough in a stand mixer bowl, start beating the dough.

4-   When dough breaks start adding eggs one by one. Be careful at this stage as the dough is very hot which may scramble the eggs, keep on beating high until all eggs are added and the dough turns into a thick glossy paste. Consistency of icing or thinner than icing which can be piped without hard pressure.

5-   Heat oil in a wok or a pan, get a 1M size star nozzle ready in a piping bag. Scoop some amount of choux batter into piping bag and pipe about 3 inch long rods into the hot oil. Using a pastry scissor cut the batter from end of nozzle.

6-   Turn both sides to fry evenly, when piped choux gets nicely brown and crisp using a slotted spoon take out from oil and immediately put into cinnamon sugar and turn to coat all sides.

Serve with Chocolate sauce…… enjoy!

Dark Chocolate Oreo Fudge .. Oh, baby. Come to mama.

Friday I wanted to make something which tastes like chocolate cookies, chocolate brownies, chocolate fudge & gooey chocolate (gooey I am trying to say is chocolate melting in my hands when I am holding a piece) and Friday went thinking, so Saturday I came up with this dangerously decadent recipe. This is without a doubt, completely and utterly insane. But I mean that in a good way. Of course : ) To make this fudge all you need is ..

Ingredients:

200 grams Oreo cookies (11/2 pkt) crushed in to crumbs and chunks

50 grams unsalted butter

100 grams dark chocolate

1 cup condensed milk

Method:

Generously butter a seven inch tray, set aside. In a sauce pan melt butter & chocolate, add condensed milk. Cook until chocolate mixture starts to boil. Add crushed Oreo. Mix everything well. Pour fudge mixture into the buttered tray soon after taken from heat. Cool completely and chill for 2 to 3 hours to serve cut in to desired shapes. Enjoy!

Note: I used 11/2 pkt oreo cookies with the cream. If you don't want too much gooeyness add 2 whole pkt oreo's. I love my fudge this way. Just for all readers information next recipe is Chicken Shawarma with the touch of Sweet Hungarian .. 

Chocolate Fudge Pudding Cake

Hi my readers, Ramadan Mubarak to all the lovely people of Maldives & all around the world. I know a lot of people are waiting impatiently for a new recipe from me so here I go and the first recipe of Ramadan starts with Chocolate.  

This is how cake should look when baked

Ingredients:

For the cake:

1 cup flour

1 cup sugar

100 grams dark chocolate (melted using a double boiler)

½ cup vegetable oil

1 tsp baking powder

½ cup butter milk (1 cup full cream milk + 1 tsp vinegar or 2 tsp lime juice mix & keep for 10 minutes)

1 large egg

For the poured syrup

½ cup heavy cream or whipping cream

1/3 cup condensed milk

½ cup cocoa powder (Sieved cocoa powder)

Method:

Prepare an 8 inch baking tray by greasing the bottom & sides with vegetable oil or margarine, set aside. Position an oven rack in the middle of the oven and heat the oven to 160 c. Mix all the syrup ingredients well until all the cocoa is dissolved set aside.

In a bowl using your hand mixture or a stand mixture mix all the cake ingredients. It will be easy to mix if sugar is finely ground. Pour cake mixture into baking tray. Bake the cake for 10 minutes just until the sides are set. Below is a picture.

Take the cake out from oven and pour the chocolate syrup on the middle of the cake, using a knife or the tip of a rubber spatula, gently swirl the cake batter together so they're mixed, but not completely blended.

Bake until a pick inserted about 1 inch from the edge comes out gooey, but not liquid, 40 to 45 min, don't over bake. The top will be puffed and slightly cracked ... enjoy!

Chocolate Lava Muffins

 

After long time again I am posting a new recipe. Just too busy at home & baking, but as the Ramadan is getting near I am getting ready with some delicious recipes to upload and next month I am conducting three classes especially for Ramadan that's my Cheesecakes Class, my Cooking Class & I love Chocolate class, all my readers if you want to join any of my classes feel free to contact me or mail me or for more information you can always check my face book page “Cheesecakes” .

These Muffins I made yesterday for my daughter's request. Since last December she is staying at Colombo for her higher studies. She came for few days & this morning again she left. My kid's love the chocolate lava cakes sold at the pizza hut or Mac Donald's at Sri Lanka from these two places I don't remember much from where. I was able to make four muffins from this batter. That's normal ramekins size. These muffins are so delicious, give a try just so simple & you don't have to use a beater too, if you don't have ramekins you can make a one big Muffin in a 6inch tray or even oven safe cups can be used.

Ingredients

1/2cup unsalted butter

200grms dark chocolate

1/2cup sugar

3tbs flour

1/4tsp salt

4eggs

Butter & cocoa enough to coat your muffin cups or ramekins

Method

Pre heat your oven to 160c, in a sauce pan melt chocolate & butter, set aside to cool.

Generously butter your ramekins, keep in fridge until the batter is ready. When the chocolate mixture is cool add sugar, flour & salt mix well until no lumps. Now add the eggs, beat until everything is incorporated. Take out your ramekins, put a teaspoon of cocoa powder into each ramekin & turn to coat the inside and sides well.

Divide the batter in to four ramekins. Arrange the ramekins in a flat baking tray & bake for 20 to 30 minutes or until sides are baked & the center is soft. Run a small knife inside around the ramekin to release the muffin & turn the ramekin upside down on to a serving plate & tap the bottom little, take the ramekin, serve the Chocolate Lava Muffin with Vanilla Ice Cream, I loved it plain........ Enjoy!