We all grown up people have one thing in common and that is the nostalgia from our childhood. We always love those things (doesn’t matter how tiny or simple things those are) which are directly related to our golden days. It might be a specific game or a typical cartoon character printed pencil box or a brand of juice or a Sunday morning TV show. Yes, we were allowed to watch TV only on Sunday morning and that was also for 1 hr. only and it was my precious Disney time. There was another thing which is still very close to my heart, Britannia biscuits.
I’ve grown up eating Britannia’s various biscuits like Tiger, 50 50, Little Hearts etc. and my tiffin box in school days were never ever complete without one of them. Days passed, I crossed the border of school and entered college life and Good day and Bourbon became my new companions. I always kept a packet of these goodies handy as my engineering college had no fixed time for lunch or snacks due to their packed time table. They were tasty, available in variety and always satisfied me without fail. It’s not that home cooked foods were not allowed but I refused to carry them as (according to me) tiffin was meant for children, school kids and I was the college goers huh! Long daily commutes, monotonous classes, tuitions needed constant refueling; junk foods were there but it was a different fun to munch a Britannia Good Day in the middle of a class and share it in groups in the last bench (yes I was one of those last benchers, always).
Recently biscuits got a new makeover called cookies; there are like thousands of cookies and biscuits available in the market with tons of flavours. But still decadent chocolate cookies are the best thing for me. I keep trying new variety of chocolate cookies to experience the variation and it’s not very long when I came to know about Britannia’s new venture Good Day Chunkies. It’s a crumbly cookie with melt in mouth chocolate chips. It’s crunchy, and so chocolaty; overloaded with chocolate chips. Actually it’s not chocolate chips it’s filled with real dark & milk chocolate chunks. That’s why I’m calling it a new avatar of any ‘chocolate cookie’ not a ‘chocolate chip cookie’; it’s not a cookie, it’s a CHUNKIE. Apart from the taste the packaging also reflects the modernized approach. The style of packing single cookie in each pouch and 6 pouches in a hard box is not only making it way easy to carry along but also ensures to provide crisp cookie whenever I want.
Chunkies is so delicious that simple chewing as a cookie doesn’t do the proper justice to it. It is so chocolaty that it can also be used as a chocolate-ingredient in any dessert. For all home cooks it is pure bliss to have a chunkie around to make a quick fix snacks or dessert in a jiffy to satisfy even a midnight craving.
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!
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!
Here’s what you need to do:
Step 1: Make an amazing dish with Chunkies
Step 2: Upload a picture of the dish with a Chunkies pack on your FB/Twitter/Instagram account with #ChefsWithChunkies
Also, put up your recipe as a note on FB or on your blog and share the link in your entry.
10 lucky winners stand a chance to meet the Masterchef Australia hosts in person on the 4th of June, 2016! For contest terms & conditions, visit at https://www.facebook.com/BritanniaGoodDay/?fref=ts
Actually It was a ‘two birds with one stone’ opportunity for me; a chance to meet my dream chefs in front of my eyes and celebrating Bhatty’s birthday in a different note! Yes, It was Bhatty’s birthday and due to work pressure I dint get enough time to bake a fancy birthday cake (and you can guess who is getting the worst wife’s award) this year like previous ones. So I had a plan to make quick cupcakes just before midnight to surprise him. Then I came to know about Britannia’s contest and took the full advantage of it without wasting any good time. I got a Britannia Chunkies pack to make a special surprise for Bhatty; his favourite Choco Lava Cake. It’s a one minute (1 min) Microwave Lava cake with loads of gooey chocolate and of course Britannia Good Day Chunkies.
Here is my detailed video recipe of Microwave Lava Cake with Britannia Good Day Chunkies aka Molten Lava Chocolate Cake.
Equipment:
A large bowl,
Few small bowls,
Spatula,
Fork,
Any microwave safe cup/mug or cupcake mould, (I used silicone cupcake mould),
Non-stick pan spray or little olive oil to grease the moulds, not needed in case of silicone ones
Read the entire recipe and notes carefully before you start cooking.
Do make sure all ingredients are at room temperature (unless mentioned) and weighted or measured correctly in appropriate weighing machine or measuring instruments such as cups or spoons. Remember these are not your regular cups or spoons which you use in your daily life.
Sieve and sift flour in a small bowl and keep aside until needed.
First, melt the Chocolate.
In the large bowl take chopped chocolate and butter together and microwave at HIGH (900W) for 30 secs. Whisk with the spatula to incorporate. It is okay if chocolate is not melting completely; it will melt once mixed thoroughly. In fact it is the best way to melt chocolate with even temperature. Still if you are not satisfied microwave the mixture for another 30 secs.
Next, prepare the Batter.
Add the espresso powder now, (if using any) in the hot butter & chocolate mixture. (See Notes)
Add the sugar into the batter and mix gently.
Once sugar is mixed, (about 30 secs) crack the egg in another small bowl and beat lightly with a fork. Add the beaten egg into the chocolate batter. Also add vanilla essence and mix.
Once batter is smooth add the flour slowly into the batter in two steps and fold gently with the spatula until everything incorporates nicely. (See Notes)
Then, prepare the Moulds/cups.
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 3/4th of each cup is filled, then place one chocolate cube in the middle of each cup and cover with cake batter. Do Not fill more than 3/4th of the cups. (See Notes)
Tap the cups few times to release air bubbles. Finally gently place another cookie on top of each cup.
Now Microwave it!
Microwave each cup at HIGH (900W) for 1 min. It’s better to start with 30 secs and then increase the time with another 30 secs as time and temperature can vary oven to oven. Do Not over microwave the cake otherwise you will end up with just a cookie layered chocolate cake Not Cookie Layered Molten Lava Chocolate Cake.
Once done, keep the cake on standby for 1 min, then run a blunt butter knife around the edge to unmold the cakes. Invert the cake on your serving plate and serve immediately. Microwave Molten Lava Chocolate Cake should be enjoyed hot to warm. Scoop a vanilla ice-cream on top (may be some chocolate sauce too) and enjoy the contrast! Add a mint leaf on top, I insist; the aroma of mint gels nicely with chocolate.
Britannia GoodDay Chunkies Molten Lava Chocolate Cake | Microwave Lava Cake
Prep time
Cook time
Total time
Author: Rimli
Recipe type: Dessert
Cuisine: International
Serves: 2 servings
Ingredients
- 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.
Instructions
- 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.
Notes
1. Use milk chocolate or white chocolate instead of dark chocolate.
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.
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.
Variations:
1. Use any kind of chocolate, milk white or dark. You can use even flavoured chocolate like orange, strawberry etc.
2. Add a cube of caramel bars or a candy in the middle with a cube of chocolate for more intense experience.
3. Mix any nuts or dry fruits of your choice in the batter to create variations.
4. Add any spices of your choice like cinnamon, nutmeg or ginger. Play with the flavours.
Eat, Love & Enjoy! And Repeat!!!
wow! too tempting