“From the top
It flows down,
Chocolate goodness
Creamy and brown.
An explosion
Of sweetness warm,
A treat special
From dusk to dawn.
A spoonful
Hot & cold in one,
This volcanic dessert
Has match none.”
Ingredients
1 egg
1 ½ tablespoons flour
1 tablespoons fine brown sugar
12 pieces of dark chocolate (70% cocoa)
4 pieces of regular cooking chocolate
25 gm unsalter butter
¼ teaspoon baking powder
Boil water, and melt the chocolate and butter over the water. This prevents it from crumbling and makes a smooth chocolate paste. Keep aside to cool.
Beat the sugar with the egg till fluffy. Add in the chocolate and mix well. Then add the flour and baking soda and fold in till the ingredients are well mixed. The mixture will be thick and smooth. It shouldn’t be flowy.
Grease a ramekin, and coat it with flour. Put the cake mixture in- about 3/4th full. Bake at 225 degree centigrade for 5-7 minutes. Make sure not to bake it for any longer as the outside has to form a crumb and inside has to remain gooey. That’s it- there is seriously no rocket science here!
Serve with ice cream for a quick delish treat.