Molten Lava Cake – III

Temperature: 230o
Baking Time: 8 Minutes

400g Chocolate (Melted)
1/3 cup all purpose flour (maida)
1/4 cup Icing Sugar
¼ cup Melted Butter
1 teaspoon Vanilla Essence
1/4 teaspoon Coffee
1 teaspoon Cocoa Powder
4 No Eggs
Some Extra Cocoa Powder

1. Pre-heat the oven at 230o.
2. Cut butter into pieces and put in a bowl.
3. Break chocolate into small pieces and put in the bowl of butter (If not melted).
4. Put Bowl of butter and chocolate on double boiler on medium high. When butter is melted, remove from the boiler and stir so chocolate is melted and completely dissolved in butter. If required
5. Beat eggs and sugar together.
6. Add butter and chocolate batter in eggs and sugar batter and beat.
7. Add flour gradually and keep beating until the whole floor is completely mixed. Add vanilla essence, coffee and cocoa powder also.
8. Grease ramekins generously, sprinkle the extra cocoa powder on them and pour the batter in them.
10. Bake for 8 minutes, when edges are baked take it out.


  1. Take two spoons of vanilla ice cream and put it on a white plate. Put Molten Lava cake beside it.
  2. Sprinkle white and brown chocolate chips generously.
  3. Create lines with Chocolate Syrup on the cake, ice cream and on the plate.
Molten Lava Cake
Molten Lava Cake

Mango Soufflé (No Bake)

1.25 Kg Ripe Mangoes (Sindhari Mangoes)
200g Heavy Cream
500g Full Fat Greek Yogurt
2 Tablespoon Sugar (OR to taste)


  1. Divide the mangoes in two parts. Take a dish / Bowl and spread the mango cubes in it.
  2. Cut the one part of mangoes in cubes.
  3. Peel the other part and separate their flesh.
  4. Put mango flesh, sugar and yogurt in a blender and blend until smooth.
  5. Now pour the cream and slightly blend it.
  6. Pour the liquid in the dish over the cubes.
  7. Refrigerate the for 7-8 hours.
  8. May garnish it with whipped cream and cherries before serving.


STEP 1: Custard Preparation
6 Egg Yolks
1.25 cups Caster Sugar
1.5 cups (375g) Philadelphia Cream Cheese
2 Cups Whipped Cream


  • Whip the egg yolks with the sugar to get a light and creamy mixture (Mixture 1) and cook it on double boiler. While cooking keep whisking.
  • Mix cream cheese in Mixture 1, until it becomes the part of mixture and no lumps are remaining (Mixture 2).
  • Mix the whipped cream into Mixture 2 (preferably with a wooden spoon), gradually and gently (Mixture 3). Mixture (also called custard) made here must be thick, if its thin and not much dense, then put it into refrigerator for an hour or so.

STEP 2: Tiramisu Assembly
2 Pack Savoiardi Biscuits – (Lady Finger Biscuits)
2 cups Espresso Coffee
6-8 Tablespoons Chocolate Shave (Optional)
6-8 Tablespoons Unsweetened Cocoa powder


  • Prepare the coffee with cold water by mixing coffee into half glass of water.
  • Soak the savoiardi biscuits in coffee one by one from both sides for a very short amount of time and put them into a container and complete one layer.
  • Cover the ladyfingers with a layer of custard (half custard). Level custard with a spatula
  • Sprinkle the unsweetened cocoa powder on the surface. You may also sprinkle chocolate shave on it.
  • Make the second layer of ladyfingers, if you had them vertically in first layer, put them horizontally (and vice versa).
  • Add the layer of remaining custard and level that. Put the tiramisu in refrigerator for at least for 4 hours.
  • Before serving sprinkle the cocoa powder (and chocolate shave ) on the surface.