World Chocolate Day falls on July 7, and it is the perfect occasion to indulge in decadent desserts. Sandeep Rane, the corporate chef of bakery and confectionery at Hitchki, with outlets across Mumbai, has got you covered with his recipe for a sinful choco-lava kulfi dessert. It features an ice-cold malai kulfi dipped into a warm gooey chocolate lava cake. This recipe, which serves 6, is a great treat for you as well as your family and friends.
500 ml full fat milk
4 tablespoons sugar
Nuts as per taste
- On medium-high heat, bring the milk to a boil in a milk pan.
- Once the milk starts to boil, reduce the heat and boil for another 10 minutes on medium heat, stirring frequently to avoid the milk burning at the bottom.
- Reduce the milk to a thick rabdi-like consistency and add sugar. Mix well to dissolve.
- Nuts can be added at this step for more crunch.
- Cool down the mixture and set in an aluminium kulfi cone mould.
- Insert a wooden stick in the centre of the mould and freeze for 7-8 hours.
Chocolate Lava Cake
270 gm unsalted butter
270 gm dark chocolate
260 gm caster sugar
145 gm flour, sifted
10 eggs at room temperature
- Crack the eggs into a bowl and beat with an egg beater machine on medium speed until frothy. The eggs should appear to double in volume.
- Slowly add sugar to the mixture with the egg beater machine running.
- Microwave the chocolate until it has melted completely.
- Mix the chocolate and butter in a separate bowl, until both have been combined properly.
- Pour the melted chocolate mixture into the egg mixture and fold with a spatula until well combined.
- Add the flour to this mixture and gently fold until no clumps of dry flour are visible.
- Grease six 6-ounce ramekins and lightly dust with cocoa powder or flour.
- Pour the chocolate lava cake batter into the ramekins and bake in an oven for 10 minutes.
- Serve hot with the malai kulfi popsicle.