Choco Lave Cake


1 cup of all purpose flour
½ cup of cocoa powder
1 cup of home-made curd
¾ cup of granulated sugar
½ teaspoon of baking soda
teaspoon of baking powder
½ cup of olive oil
1 teaspoon of vanilla extract
12 balls of truffle


1. Preheat oven to 200 C. Grease ramekins or individual paper cups/ molds. Sift flour 2-3 times.
2. In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 4 lots, blending in well after each addition.
3. Pour about ¼ cup of batter in the cup and place one truffle ball and gently push it in slightly. Top with batter till ⅔ level. Bake at 200°C for 5 minutes, reduce temperature to 170°C and bake for 5-7 minutes. The cupcakes should be firm from outside but slightly wobbly from inside if you move the tray. Allow the cupcakes to cool completely.
4. Gently turn upside down and de-mould on a serving plate, serve of scoop ice-cream, strawberries or just dusting of powdered sugar.


The cupcakes can be made one-day ahead. Frost them before guests arrive if you wish.