My husband is not very talkative, he talks when he’s prompted and is very crisp with his answers. Sometimes his managerial behavior does extrapolate to conversations that we have at home(something that makes me go Errrkkk!!!!).I get an insight of how many back to back meetings he has to attend in a day when he works from home and I don’t know how he can talk so much. Today with so much of listening to few people bickering about some issue my ears are totally clogged and I don’t want to talk at all. The funny part is, the ear that was facing him and feeding all the conversations has stopped listening to anything. I need to get away and clear my mind and my thoughts….so I sat by the biggest window in my house watching the rain with a plate of warm molten lava cake and a book. I’m not gonna talk or listen.

Oh! I forgot to tell you how the cake turned out. I used some math and little bit of science(not much of mind-boggling here!) to convert this recipe to an egg-less one for this month’s Baking Eggless group’s challenge and I also made sure I didn’t cook the cake for too long as I wanted to get the molten lava (chocolate) to ooze out from the center. Was I successful, you see the results and let me know!!! To me it was perfect and I’m out of here …….I’m switching to my cozy world…see ya later!

The molten lava cake in the back plate was like an active volcano that couldn’t wait to explode the lava from its center. I had it in some odd shape, sorry about that!

Melt chocolate and room temperature butter on a double broiler until silky smooth. Add vanilla essence, sweetened condensed milk, and blend well.

In a separate bowl, sift all-purpose flour, baking powder, baking soda, and salt. Add the flour mixture little by little to the chocolate mixture and beat well with an hand-held electric mixer.

Pour the cake batter into glass bowls or ramekins. Add a big chunk of chocolate piece to the center and cover with flour. Bake in 350 FÂ oven for 15 to 17 minutes or until the cake leaves the side and begins to crackle on the top but the center is gooey and chocolatey. When you shake the ramekins or bowl the cake shouldn’t jiggle. Remove carefully flip the cake on to the plate. Serve warm. (Note: The cake tends to harden when not served immediately. Microwave for few seconds and serve warm). Enjoy!!!

Eggless Molten Lava Cake

Ingredients

All Purpose Flour — 1/2 cup
Baking Powder — 3/4 tsp
Baking Soda — 1/4 tsp
Salt — 1/8 tsp
Unsalted Butter — 1/2 cup (room temperature)
Semi Sweet Baking Chocolate Squares — 1/2 cup (approx 2.5 ounces)
Sweetened Condensed Milk — 200 gms (1/2 tin)
Vanilla Essence — 1/2 tsp
Milk Chocolate/Dark Chocolate — 2 ounces

Instructions

Heat butter and chocolate on a heat proof dish over a pot of boiling water (double boiler). Stir the chocolate-butter mixture until smooth and silky. Set aside to cool for few minutes.
In a medium bowl, sift all purpose flour, baking powder, baking soda, and salt. Keep aside.
Add sweetened condensed milk, vanilla essence to the melted chocolate mixture. Beat well using an electric mixer.
Add dry flour ingredients little by little to the wet chocolate ingredients and beat well until all the flour is well blended.
Preheat oven to 350F. Grease 2 medium sized glass bowls or ramekins. Add the cake batter (about 3/4 as eggless cake don’t raise much) to the glass bowls/ramekins. Divide the milk chocolate into 2. Add one half of the chocolate chunk to the center of the ramekin. Cover the chocolate with cake batter such that the chocolate is immersed in the center. Repeat the same thing with other ramekin/bowl.
Bake the cake for about 15 to 17 minutes. Make sure you don’t cook long. The baking time may vary from oven to oven. The cake will start to leave sides from the outside but the center will not be baked completely and will be wet if a tooth pick is inserted. Also the top of the cake will start to crackle. Also shake the bowl slightly and the batter should not jiggle but the center should be soft. Remove from oven. Flip the cake on to a plate. Serve warm. Enjoy!!!