Monday, January 26, 2009

Molten Lava

I was introduced to this dessert in a restaurant in USA. Though I don’t have a sweet tooth, I cannot resist this one. I started making it at home in my own way. The way to eat is to take a plain white plate , then put the small square or round piece (which ever shape you like, I prefer the round one) of hot chocolate brownie, put one large scoop of Vanilla ice cream ,Hershey's chocolate sauce & drizzle the caramel sauce all over the plate ………..and enjoy.


Cooking Time:- 45min

Level :-Easy

Servings :- 8 to 10 Servings


  • 6 ounces good quality bittersweet chocolate, plus 6 ounces
  • 3 tablespoons butter
  • 3/4 cup granulated sugar
  • 3 1/2 tablespoons water
  • 2 eggs
  • 3/4 Cup All Purpose flour
  • 3/4 teaspoon salt
  • 2 cups walnuts, coarsely chopped (optional)


Preheat oven to 325 degrees F.

In a medium saucepan, combine 6 ounces chocolate with butter, sugar, and water. Cook over low heat, stirring, until melted. Set aside to cool a bit. Break up the remaining chocolate and stir into melted chocolate mixture. Whisk in eggs, flour, and salt. Add walnuts if desired. Batter will be thick and lumpy. Spray a 9-inch square pan with non-stick spray and scrape batter into pan. Bake for 30 to 35 minutes.


Cooking Time :- 15min

Level :- Intermediate



  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon pure vanilla extract


Mix the water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, until the sugar dissolves. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful – the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt caramel very quickly. Turn off the heat. Stand back to avoid any splattering and slowly add the cream and vanilla. Don't worry - the cream will bubble violently and the caramel will solidify.

Simmer over low heat stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits

Suggestion: -

To get the round shape either you can use a cup cake mold & put the batter separately in each of them & bake, or cut the cake with a round shape cookie cutter after baking whichever is convenient.

After making the caramel sauce you can save the unused sauce in a glass container( as it will be good for a month or two) & use it later as required.

You can also buy the Hershey’s caramel sauce from store,.

You can also put some freshly chopped Strawberries.

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