If this is not good enough to motivate you to try your hands on these chunkies here is bumper news for you all Master Chef Australia lovers. International food lovers like us are always glued to the world cuisine and we try to follow any related tv shows. Master Chef Australia is one of the best reality cooking shows available right now. I truly ogle at my tv screen whenever I watch chef Gary Mehigan, chef George Calombaris and food critic Matt Preston as if they are coming out from screen. This trio is the core attraction of watching the show apart from the innovative cooking of various home cooks. But guess what? My dream (at least this particular one) can be true in near future. They are coming to India and my beloved Britannia Good Day Chunkies is giving us an opportunity to join them here in India!
Sieve and sift flour in a small bowl and keep aside until needed.
- Dark chocolate: 80g, I used 70% cocoa (See Notes)
- Butter, salted: 50g, add pinch of salt in the flour if using unsalted butter (See Notes)
- Espresso powder: 1 tsp (optional)
- Brown sugar: 3 tbsp (30g) (See Notes)
- Egg: 1 (50g)
- Vanilla essence: 1 tsp (See Notes)
- Flour: 3 tbsp (30g)
- Britannia Good day Chunkies: 4
- Chocolate cube: 1 per serving, (See Notes)
- To Serve:
- Chocolate sauce,
- Vanilla ice cream,
- Mint leaves.
- Sieve and sift flour in a small bowl and keep aside until needed.
- First, melt the Chocolate & butter together in microwave at HIGH (900W) for 30 secs. Whisk with the spatula to incorporate.
- Next, add the espresso powder & sugar into the batter and mix gently.
- Beat an egg in a separate bowl and pour into chocolate mixture with vanilla essence.
- Once batter is smooth add the flour slowly into the batter in two steps and fold gently to incorporates nicely. (See Notes)
- Grease the moulds/cups/mugs with spray or butter. Place one cookie at the bottom with upside down way. Scoop the batter into the cups till ¾th of each cup is filled, then place one chocolate cube in the middle of each cup and cover with cake batter.
- Tap the cups few times to release air bubbles. Finally gently place another cookie on top of each cup.
- Microwave each cup at HIGH (900W) for 1 min. Keep the cake on standby for 1 min, run a blunt butter knife around the edge to unmold the cakes. Invert the cake on your serving plate and serve immediately.
2. Use any flavourless olive oil instead of butter.
3. It was way too sweet for my liking so I used only 2 tbsp.
4. Make sure there is no lumps at all in the batter.
5. Any chocolate with good melting point like Hershey’s dark chocolate or Cadbury milk chocolate or silk or any other chocolate which has higher amount of fat will work just fine
6. Espresso will mix in the molten chocolate to enhance the flavour of dark chocolate. It’s completely optional; skip this one if you are not into dark bitter-ish chocolate.
7. Trust me, the secret of ooey-gooey chocolate lave cake is pushing this freezing chocolate cube in the middle.
8. The cake will rise while in microwave and excess batter can spill so it is important not to fill the cups more than ⅔ portion.
Eat, Love & Enjoy! And Repeat!!!