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If we begin to think about some of the delicious chocolate desserts that are excellent in all aspects of a culinary delight- flavour, texture and aroma, then undoubtedly, choco lava will be one of them. The chocolatey deliciousness, the gooey texture and the appetizing aroma will make you drool in the first bite itself.
My first tryst with the gooey delight happened on my first visit to Dominos. I ordered the choco lava cake quite sceptically as I had never even heard about it before. However, I didn’t regret my decision even a bit because I ended up ordering a second one after. My foodie heart couldn’t resist, and I searched through the internet for the recipe for choco lava cake. But sadly, my first attempt at making the cake was futile as I ended up with an ordinary chocolate cake. The next effort was the opposite as the cake was a liquid mess and wasn’t cooked to the point it should be. After a few more trials, I finally made the perfect choco lava cake and that too, without an oven. So, to help you do the same, I followed some tips and tricks to nail the decadent gooey delight.
- Don't forget to strain the dry elements to remove the lumps.
- Grease the aluminium foil moulds generously with butter or oil.
- Add a tablespoon of butter to the melted chocolate to smooth texture. Do not forget to stir the chocolate and butter mixture till the chocolate is melted correctly and is lump-free.
- Tap the aluminium foil moulds to remove the air bubbles.
- Make sure you pre-heat the pressure cooker without the whistle for at least 10-12 minutes on medium to high flame.
- Shake the pressure cooker a little after cooking the top to check whether the cakes are made. If you see a slight jiggle in the middle, remove the cakes from the pressure cooker.
- Let the cakes stand for 3-4 minutes before removing them from the moulds.
Do try these tips the next time you plan to make choco lava cake at home and let us know how your cakes turn out.
