<3 MOLTEN LAVA CAKE <3

Molten Lava cake, a scrumptious and delightful french dessert that has the charm of its own. It looks divine, tastes luscious, smells absolutely chocolicious ( what more you can ask for?!! ).
About a year ago, I saw this recipe on a cooking channel and I got excited because it was something that me and my husband always liked to order in a restaurant but now I could bake it at home.
As the month of February is dedicated to love, I give you this recipe to try and make the moments with your loved ones special .


INGREDIENTS:

4 ounces of semi sweet chocolate
2/3 cup of unsalted butter
4 eggs
2/3 cup of sugar
1/2 cup all purpose flour

DIRECTIONS:

Preheat oven at 400 F.
Butter 6 ramekins because this recipe will serve six people.
Adjust a double boiler and melt the chocolate cubes and butter togather.
Meanwhile beat the eggs and the butter in a large bowl with the whisk ( no electric beater required).
Add in the flour (in the egg and sugar mixture) and mix well.
Now add the melted chocolate slowly with your left hand while continue whisking from the right hand. Do it evenly and slowly. Do not rush at all.
Run the spatula into the batter to cleanse the sides of the bowl.
Pour the batter into the buttered ramekins ( fill only half of the ramekin ).
Line the ramekins on a baking sheet and put it in the oven.
Bake 10-12 min ( do not bake for long otherwise you will not get melted chocolate inside the cake)
After baking, let the cake settle for few minutes and then unmold the cake slowly and carefully on to serving plate.
Serve hot and with vanilla ice cream at its side.

IMPORTANT:

* you do not need any electric beater. A large sized whisk and a spatula will be enough for the mixing.
* Fill only up to half of the ramekins because the cake will bake and swell upwards.
* Do not over bake. 10-12 min is good enough time to bake until the top is set.
* Always serve fresh.


Here is how mine looked;

Sorry I couldn't resist it and forgot to take its picture with vanilla ice cream, but you can see the visible melted chocolate :)

Chicken Pizza

Pizza is something which barely receives a “NO”. 
From Italy it originated and worldwide it went. Every country has its own recipe for pizza and so as the number of  variations in it. The way I bake it goes as follows :)

Dough:

 

All-purpose Flour  3 cups

Yeast  2 table spoon (one sachet)

Pinch of salt

Pinch of sugar

Oil 2 table spoon

Warm water

Knead the flour in the same order (try doing this early morning).  Spill a little oil over the top of kneaded flour. Cover it tightly. After few hours the flour will rise then knead it again n cover it again. Keep doing this all day (till want to bake it).

Topping:

Chicken Boneless   ½ kg

(Marinate the chicken pieces in vinegar, lemon juice, black pepper, white pepper, salt. Keep this overnight, don’t  forget to toss n turn the chicken pieces so every piece would have the same taste)

Capsicum  1 big size

Red Onion  1 middle size

Tomato  1 big size

Black Olives   however you like 

Mozzarella Cheese (grated)    one bar [I use 907 grams of the bar]

Tomato Puree   3-4 table spoon (u can use ketchup too if you don’t have puree)

Oregano seeds 1 tea spoon

Egg 1 beaten

Procedure:

Set the oven at 350 degrees, half an hour before you start the baking.

Cook the chicken in a little bit of oil. Keep it aside.

Roll the dough with rolling pin. Make the crust thin or thick however you like.

Spread the puree on it.

Place chicken chunks on it. 

Then give the layer of vegetable slices one by one.

Now spread the grated cheese over everything.

At the top, sprinkle oregano seeds.

At the sides of the dough, brush the beaten egg.

Bake it for 30 minutes or till you see the sides turned golden brown (it gives the pizza a temptations look) n cheese all melted.

Make its slices with the pizza cutter and serve it hot :)

My pizza looked like this

 

Macaroni salad and Stir fried baby corns were also added as side dishes. I crashed at my friend's place with these and my friend had Apple Cider juice to make it a complete feast. :)



Thanks for reading :)