Ever since this year has started, there has been an awful level of lethargy associated with the blog. I am not sure why is that so. I have heard many bloggers tell me that after a particular stage, we all face a lack of interest in the proceedings – whether small or large. I am just looking at a small example. I still have the 2014 recipes to be properly done into recipe cards. There are more than 200 posts, and I am not having any motivation to do it. I try to recall how I did it for the other posts, but I am not able to get the hang of it. Then I tell myself, no, I am not going to stress myself over it. 🙂
Just taking back from completing four years of blogging, today’s post happens to be the post #1000 on “The BST”. Did I aim for it? I don’t know, I don’t think so. I was never sure of my interest, how long I would sustain myself. I am basically a lazy person. My attention span is very short. I know nobody likes to believe it but that is kind of true. Still, I held on to the blog for 4 years and my current job for 11 years. Sometimes, when I think how did I do it for so long, I feel it’s because people kept coming and going in both spheres of life and that’s why I kept the interest! 😀 Hehe…
I am not saying thank you again… Actually, it is such a small word. I don’t know if there is any other word that could express my feelings better at this moment of time. Like I mentioned, I am trying to sustain my interest. Alhamdulillah, now I understand why I have all the backlog of drafts. My interest is being kept alive by challenges like the MENACC and the MFBC that started recently, so I am sincerely hoping for the best, InShaAllah… 🙂
For a celebration, it has to be chocolate, right? At least for me, yes… I love chocolate and I am slowly converting the little family of mine into chocoholics too, hehe… You will find all chocolate related goodness on the blog here. It is actually a versatile product to work with and you will never find yourself short of ideas. I am already telling myself that I must try some savory dish with it, since I have never tried one in those lines. In fact, there are still so many facets of cooking that I still have to explore. If I sit to count them, I may have too big a list, so let me leave it at that… 😀
Coming back to the recipe, if you love lava cakes, then this one is for you. It is basically a chocolate cake which sauces by itself, very similar to the custard pudding cake I posted sometime back. As soon as I saw this recipe, I was so tempted to make it. It is so easy to make, you have a basic cake mixture you just mix together and spread into your pan. Then you sprinkle a nice dose of sweetened cocoa powder and pour hot water over it, and then let the magic happen. Once the cake comes out – or should I call it a pudding? – you think, what is so special in it? But once you scoop out the cake, you see the water and the cocoa mix has made a nice thick sauce at the bottom lending a total oomph factor to the dessert. It is highly recommended to serve this dessert warm with a douse of cold whipped cream or even better ice cream and you are good to go!
It is a very easy dessert – eggless and can be easily made vegan too! Do give it a try when you have some sudden guests over dinner or you just want to treat yourself. The quantity I have made was a small pan, just enough for our little bunch, but do double the quantities while making it in a brownie (8 inch) baking pan. Off to this chocolaty treat…
- LAYER #1:
- ¼ cup sugar
- ½ cup all purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking powder
- A pinch salt
- ¼ cup milk
- 40 ml melted butter
- LAYER #2:
- 2 tbsp cocoa powder
- ⅓ cup sugar
- LAYER #3:
- 150 ml hot water
- Preheat oven to 180 degrees. Grease a 4 inch pan.
- For the first layer, mix ingredients from sugar to salt well. Add the milk and oil/ butter and fold in well till completely moist. Spread into the pan.
- Mix the cocoa and sugar for the second layer. Sprinkle on top of the first layer.
- Pour the hot water all over - do not mix.
- Bake for 30 minutes or till the top looks set.
- Take out and allow to cool for 5 minutes.
- Scoop out and serve warm with ice cream or whipped cream!