Choco Lave Cake
Ingredients
| 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 |
| 1¼ | teaspoon of baking powder |
| ½ | cup of olive oil |
| 1 | teaspoon of vanilla extract |
| 12 | balls of truffle |
Preparation
| 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. |
Notes
The cupcakes can be made one-day ahead. Frost them before guests arrive if you wish.
