Soft Centred Chocolate Cake Recipe

I am wondering if I should just shut up and get on with the recipe to this baby. Because most times, chocolate cakes with soft centres make people go wonky in the head so I am sure by now, you hardly give a damn about the history and background and the story.

In really short, one of my baking students wanted a simple recipe of a soft centred chocolate cake. But eggless. Because she is allergic. Without of course, losing the rich chocolaty feeling. So I had to work my way around that.

So one fine evening, while sipping on some organ-revolting green tea (I hate that stuff, how do y'all drink it?!), I made the cake. Enough for just me. Coz it was a test and coz i am not a chocolate lover (yes, deal with it please).

Name: Soft Centred Chocolate Cake

Prep Time: 10 mins

Cooking Time: 5-6 minutes

Recipe Source: Tarla Dalal + my correcrions to the recipe to make it, well, denser

Serves: 1 person

You need:

2 tbsp all purpose flour / maida

2 tbsp powdered sugar

2 tbsp dutch-processed dark cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

7 tbsp milk

2 tbsp butter, melted

A chunk of chocolate compound at room temperature - not unsweetened, dark (70% cocoa if you can get your hands on it - or go with Van Leer)

Here's how you make it:

- Preheat oven to 190C.

- Sift the flour, sugar, cocoa, baking soda, baking powder into a bowl.

- Pour in the milk and mix until all lumps are gone.

- Swirl in the melted butter.

- Pour into a ramekin. Now put the lump of chocolate in the centre but make sure it's completely covered in batter.

- Bake for 5-6 minutes, top and bottom heating functions on, fan on. If using a microwave, nuke it for 1-2 minutes on high heat, bake function.

- Allow it to sit for a minute before serving. Dig in as is, or with a dusting of icing sugar on top. Or with some vanilla ice cream. Or with some strawberries and whipped cream.