One of my favourite recipes which has chocolates in them…when I first had it in a restaurant my only intension was to make it any how when I reach home…after some trial and errors was able to achieve the desired result…this recipe is a real good option to serve your friends
Requirements:
Chocolate Sponge Cake : 200 Grams
Dark Chocolate : 2 Table Spoons
Chocolate Truffle:
Dark Chocolate : 125 Grams
Single Fat Crème : 100 Grams
Process:
Step 1: For Chocolate Sponge Cake refer this page.
Step 2: Grate the dark chocolate in a microwave proof bowl and mix crème in it, microwave them for 1 – 1:30 minutes.
Step 3: Mix them dark chocolate and crème and check no lumps are there, and dark chocolate has melted well; if there are any lumps there than microwave it for few more seconds.
Step 4: Crush the sponge cake in a big bowl & start mixing chocolate truffle into it steadily one by one table spoon (for binding) to prepare a dough.
Step 5: Make two big size balls & two small size balls.
Step 6: Muffin cups, grease them with oil & clean film in the inner side.
Step 7: Take the big ball & stick in the film side (it should be very clean avoid cracks).
Step 8: Pour chocolate truffle in the inner side about ¾ of the quantity.
Step 9: Freeze them for 10 to 15 minutes.
Step 10: Sprinkle 1 table spoon of grated dark chocolate on the set truffle.
Step 11: Take the small balls, prepare a small flat puree & seal the set muffins & freeze them again for 10 to 15 minutes.
Step 12: Remove it with the help of clean film.
Step 13: Before serving your choco lavas microwave them for about 15-20 seconds to enjoy its real flavour.
Tips:
1 : Always keep the chocolate slab on room temperature, to avoid lumps while cooking it.
2 : Whenever you microwave the chocolate, it is always advisable to check it’s state atleast twice or thrice to avoid over cooking.
3 : One can prepare this cup cakes in advance and feel free when their guests / friends are around.
assortedcollections1 