Molten Lava Cake

Methods

• Preheat oven at 180ºC.
• Take butter and condensed milk in a bowl and cream with wooden spoon till light.
• Sift together flour, cocoa powder, baking powder and baking soda into the butter mixture and fold in well. Add milk and fold in till well combined to make a smooth batter.
• Fill a piping bag with the batter and pipe out into individual silicon muffin moulds filling them upto ¾.
• Place the moulds on a baking tray, place the tray in the preheated oven and bake for 15-20 minutes. Remove from oven and cool down to room temperature.
• Whisk melted chocolate till smooth and tempered. Pour the chocolate on an OHP sheet and spread with a spatula. Refrigerate till semi-set.
• Add Keya Sri Lankan Cinnamon Powder to the chocolate ganache and mix well.
• Slice off the rough upper part of the baked muffins. Use a small cookie cutter to make a hole in the centre of the muffins, cutting through. Place the prepared muffins on serving plates.
• Reserve some of the cinnamon flavoured chocolate ganache and put the remaining into another piping bag.
• Reheat the reserved ganache in a microwave till hot.
• Pipe the flavoured ganache the muffin holes filling them upto half.
• Use a cookie cutter to mark discs of the size of the muffin on the semi-set chocolate on OHP sheet. Refrigerate again till fully set. Discard the extra chocolate.
• Place one chocolate disc on each muffin. Pour the hot chocolate ganache on the disc and let it melt.
• Serve immediately.