Molten Lava Cookies

Ingredients

• 125 gMarvo
• 125 gSugar
• 1/2 tspBaker's ammonia
• 20 mlWater
• 1 tspVanilla essence
• a pinchSalt
• 250 gMaida
• 1/8 tspBaking powder
• 7 gMilk powder
• 7 gCustard powder
• 500 gDark chocolate (for truffle)
• 250 mlFresh cream (for truffle)

Method

1. 1

   Truffle filling: warm 250 ml fresh cream in a pan on low. Add 500 g chopped dark chocolate. Stir 1 minute off heat until smooth — don't overheat or the chocolate seizes.

2. 2

   Chill the truffle 20–30 minutes till just firm. Roll into small bite-sized balls. Freeze 10–15 minutes.

3. 3

   Cookie dough: beat marvo and sugar until light. Add ammonia (dissolved in water), vanilla and salt.

4. 4

   Sieve maida, baking powder, milk powder and custard powder. Fold in.

5. 5

   Knead into a soft dough. Cling-wrap and chill 20–30 minutes — easier to work cold.

6. 6

   Take a portion of dough. Flatten. Place a frozen truffle ball in the centre. Seal completely so no chocolate peeks out. Roll into a smooth ball.

7. 7

   Place on a lined tray with space. Bake at 180°C for 12–14 minutes. The cookie will crack on top; the centre stays molten.

8. 8

   Serve immediately, ideally with a scoop of vanilla ice-cream so the contrast hits right.