[ad_1]
The ultimate crowd-pleaser: Mum shares her VERY simple recipe for melted chocolate lava cake – and you can make your own with six staples
- A home cook has shared her simple recipe for melted chocolate lava cake
- Velda Taylor-Chan, who lives in country Victoria, uses water and six basic staples
- She makes it with butter, sugar, eggs, dark chocolate, salt and all-purpose flour
- The ingredients should be mixed then cooked in a pressure cooker for 8 minutesÂ
A home cook has shared her simple recipe for melted chocolate lava cake.
Velda Taylor-Chan, who lives in country Victoria, makes the decadent dessert with water and six basic ingredients: butter, sugar, eggs, dark chocolate, salt and all-purpose flour.Â
The mother-of-two makes the cake using nothing but a microwave and a pressure cooker – a interesting twist on traditional oven baking.
Scroll down for video
Mum-of-two Velda Taylor-Chan’s homemade chocolate lava cake, made from six simple ingredients in a pressure cooker
Ms Taylor-Chan uses the Instant Pot Duo Nova Electric Multi Use Pressure Cooker, a 7-in-1 gadget with an LCD display which is available on Amazon Australia for $179.
It can also be used as a rice cooker, soup maker and slow cooker among other things, but cheaper single-use models are stocked at Kmart for $59 and elsewhere on Amazon for as little as $35.99.
After melting half a cup of butter and 250 grams of 70 percent dark chocolate in the microwave, Ms Taylor-Chan allows the mixture to cool and greases four ramekin dishes with butter to ensure the cakes do not stick.
Once this is done, she stirs one cup of confectioners’ sugar into the chocolate mixture, then stirs in three large eggs one at a time, making sure each is well incorporated before adding the next.Â
Next, Ms Taylor-Chan stirs in one egg yolk followed by six tablespoons of all-purpose flour and a pinch of salt, stirring the mixture until smooth.Â
She divides the batter between the ramekins and leaves them uncovered while she pours water in the base of the pressure cooker.Â
Ms Taylor-Chan stacks the ramekins inside before locking the lid on the cooker.
She sets the temperature to maximum pressure and cooks the batter for eight minutes, with the ‘Keep Warm’ setting switched off.
The result is an indulgent, restaurant-standard dessert that can be enjoyed in the comfort of your own home – perfect for a temperatures continue to drop across Australia
Once the cakes are finished cooking, Ms Taylor-Chan allows the cooker to return to normal pressure for about 20 minutes before unlatching the lid and transferring the ramekins to a wire rack.
She allows them to cool for 15 minutes, then serves warm or covers and chills the dishes for up to 24 hours in the fridge. Â
The result is an indulgent, restaurant-standard dessert that can be enjoyed in the comfort of your own home – perfect for a temperatures continue to drop across Australia.
[ad_2]
Source link
