Today is one of my favorite days of the year… because it is the first day of #Choctoberfest 2016!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?

Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.

Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:

  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate’s: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean’s:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine’s Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We’ll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing:

a Rafflecopter giveaway


So moving on to my recipe. It’s CHOCOLAVA CAKE. Chocolate lava cake needs no introduction. These are usually baked in ramekins. Its like the outer portion of the cake is done but the centre portion will be still runny. When we cut the cake, the center flows like a LAAVAA. Maybe that’s why this cake is called a Lava Cake … or maybe not. It’s also known as Molten Lava Cake. This cake is served as a dessert in many restaurants it seems, but I haven’t tried it yet. I feel like ‘why should I buy, if I can make it at home?’ 🙂 So here it goes, my first time experiment of making Chocolate Lava Cake. I went through so many recipes for this. Most of the recipes that I came across, made this cake like I mentioned earlier. Like baking it for less time before the centre is done and pulling it out of the oven. However I didn’t like that idea. Then I stumbled upon this method, frozen ganache as the cake centers and there I gave it a go. Most of the recipes don’t use flour as well, but here I have added a very less amount of flour. I would say this was a learning experience for me. Initially I messed with the batter and had to re-do it again. I will explain in during the making procedure. So let’s get started.



Ganache for centers
100 grams of Fresh cream
100 grams of chopped dark chocolate

180 grams of chopped dark chocolate
30 grams of butter
135 grams of egg white (whites of 4 large eggs)
40 grams of sugar
30 grams of egg yolk (yolks of 2 large eggs)
30 grams of flour


First let’s prepare the ganache for the cake center.
Put chopped chocolate in a metal bowl.

In a saucepan, bring fresh cream to a simmer.

Pour it over the chocolate and cover it for 5 minutes.


Now mix it with a whisk until the chocolate is completely melted and well combined.

Set it aside in the fridge for cooling.
When the ganache thickens enough, scoop a tablespoon of ganache on to a tray that’s lined with baking paper.


Keep it in a freezer so that it hardens.
Next we have to prepare the moulds. Usually this cake is made in a ramekin, but I used aluminium based cupcake mould. Make sure butter is applied inside to every part of the mould. I even dusted it with some flour for additional safety. But next time I wouldn’t do that. InShaAllah.


Measure out all the ingredients and keep it ready.


Preheat the oven at 180 degree C.

Melt the chopped chocolate and butter in a metal bowl on a double boiler.
Meanwhile, in another bowl or in a stand mixer, beat the egg whites to stiff peaks, adding the sugar in two steps.


Take the melted chocolate away from the double boiler and mix in the egg yolk. (This is where I made the biggest blunder. I added the egg yolks all at once and the eggs literally got cooked and the batter was split. A moment of complete heartbreak. I stood still without knowing what to do. There comes google to my rescue. I learned that we need to temper the egg yolks by adding little by little. And that’s when I remembered that I have some chopped chocolate left and luckily 2 egg yolks. Remember, in the ingredients, we used 4 egg whites but only 2 egg yolks.)
I decided to do one more time and this time, I put the egg yolks in a metal bowl and gave it a light whisk. After melting the dark chocolate and butter, instead of adding yolks to the hot chocolate, I started to add a little by little chocolate to the lightly beaten eggs and mixed it vigorously with a wire whisk.


When all the chocolate and yolks are mixed up, add in the sifted flour and mix well. The batter would be very thick and you might find it difficult to mix. But don’t worry. Everything will be alrite.
Then, add the sifted flour and mix well.
Finally, fold in the stiff egg whites in three steps.
Use a wire whisk and gently stir after adding the egg white.
Finally, use a spatula to clean the sides of the bowl and mix until you get a uniform batter.

Do not overmix.

Fill the batter in a pastry bag…

Pipe out the batter into the prepared moulds upto about a quarter portion.

Take the ganache centers out of the freezer and insert one in each mould.

Finally, cover the moulds upto 3/4th with the batter.

Bake for 20 minutes in your pre-heated oven at 180°C (356°F). The time may vary according to the oven. If you overbake, then the center will not be liquidy.

Immediately after baking, run a butter knife through the edge and invert it onto a serving plate. It’s better to use a woolen mitten while handling the moulds because it will be hot.
Sprinkle some icing sugar on top and garnish with some glazed cherries.

Serve while the cake is still warm. Otherwise, the center may not be liquid… A large scoop of icecream on the side would make it heavenly.
Normally the Chocolate Lava Cake is served along with a scoop of vanilla icecream, but here I’ve used London Dairy’s Double Chocolate Icecream. Since it was CHOCTOBERFEST I had to 🙂





Here’s a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:

The PinterTest Kitchen2 Cookin’ MamasA Kitchen Hoor’s Adventuresaddicted 2 recipesAmy’s Cooking AdventuresAn Affair From The HeartBalancing MotherhoodBody RebootedBottom Left of the MittenBy the PoundsCanning and Cooking at HomeCoconut & LimeCook with 5 KidsCook’s HideoutCookaholic WifeCooking with CarleeCopyKat RecipesCricket’s ConfectionsCrumbs in my MustachioElisabeth JeanFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFantastical Sharing of RecipesFeed Your Soul TooFeeding BigFrankly EntertainingFull Belly SistersGet the Good StuffGrumpy’s HoneybunchHezzi-D’s Books and CooksHostess At HeartInk and SugarJane’s Adventures in DinnerJoin Us, Pull Up a ChairKaren’s Kitchen AdventuresKate’s Recipe BoxKudos Kitchen by ReneeKylee CooksLetz EatLife CurrentsLife on Food Making MiraclesMonica’s TableMoore or Less Cooking Food BlogMy Catholic KitchenMy Gluten Free MiamiOur Good LifePalatable PastimeRestless ChipotleSeduction in The KitchenSew You Think You Can CookSimple Food 365Southern With A TwistSumptuous SpoonfulsTake Two TapasTampa Cake GirlTeaspoon of GoodnessThat RecipeThe Crumby CupcakeThe FlavouristaThe Food Hunter’s Guide To CuisineThe Freshman CookThe Pajama ChefThe Redhead BakerThe Spiffy CookieTramplingroseWildflour’s Cottage KitchenZesty South Indian Kitchen

I’m looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don’t forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack.

Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

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