When I first bought my oven, an Imarflex 3-in-1 electric oven-turbo broiler-rotisserie kind, I was on baking high. I baked the basics: chocolate chip cookies, chocolate crinkles and banana bread. Those were the easiest to bake. When I have mustered enough courage to face my measuring cups and whisk, I tried baking classic chocolate cake and cupcakes for my husband's birthday small party here at home. It was okay and edible but not fab. I thought I'm not gonna be good in baking anymore. I just resorted to making pizzas and baked pasta dishes so that my oven will serve its purpose. One day, while browsing Facebook, I saw Junior Master Chef Louise's post: a photo of a drool-worthy choco lava! I scanned the ingredients and got excited that I have most of it in my kitchen. I don't have Nutella and white sugar though but I have Nesquik chocolate syrup and powdered sugar! I baked again and let the whole house steamed like a dry sauna room and that even if I'm beginning to miss the cool air of January because of the summer heat, I didn't care. My hormones were telling me to patiently wait for this fattening friend. OK, enough of the ramblings. Ready for the recipe?
-1/2 cup melted butter (don't prolong the agony: microwave it, babe)
-1 cup sugar (white, brown or powdered; I think whatever will do)
-2 medium eggs
-1 teaspoon vanilla extract (I added more, I love vanilla!)
-1/3 cup unsweetened cocoa powder
-1/2 cup all-purpose flour
-1/2 teaspoon iodized salt
-1/2 teaspoon baking powder
-3 Tbsp Nesquik chocolate syrup or 2 Tbsp Nutella
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease your baking tins (whatever size). I made 4 3-inch choco lava mini cakes plus one 8-inch round cake.
3. In a mixing bowl, beat melted butter, sugar, eggs and vanilla extract.
4. In a separate bowl, strain the dry ingredients: flour, cocoa and baking powder. Add salt.
5. Combine the butter mixture to the dry ingredients and beat in Nesquik syrup or Nutella until well-incorporated.
6. Pour batter into greased tins and pan. It won't actually rise that much so you have the option to fill 2/3 of the tins.
7. Bake it for 10 minutes or less. Make sure not to overbake it as it could "kill the joy" of having a molten chocolate in the middle.
8. Once it cooled off a bit, transfer into plate and dust some powdered sugar. How to dust? Use a strainer!
9. Don't feel guilty to eat it right away 'cause it's best served warm. Just drink lots of water after and don't forget to share. ;)