Heat the cream in a heavy bottom pan on low heat till it becomes hot but do not let it boil.
Pour the hot cream over chocolate and let the chocolate melt.
Stir gently until it blends together into a rich, shiny beautiful mass.
You can also add little butter to enhance the taste and mix it well.
Now transfer the ganache into an airtight container and freeze it for 4-5 hours until set.
After 5 hours take out the chocolate ganache from the fridge and make small balls out of it.
Put the ganache balls in a fridge for an hour so that it will get set or if you do not have much time can keep it in a freezer for some time or until set.
To make the chocolate batter put all purpose flour, powdered sugar, baking powder, baking soda, cocoa powder in a mixing bowl. Mix all the dry ingredients very well.
In another bowl put condense milk, vanilla essence, water and mix it well.
Add half of the dry ingredients into the bowl of wet ingredients and mix it well for few seconds.
Now add rest of the dry mixture and mix it well.
Add melted butter and oil in the batter and stir gently in a cut-n-fold method.
Lastly, add vinegar, mix it well and make the smooth batter.
Chocolate batter is ready to make Choco lava cake.
Today I am going to make choco lava cake in the pressure cooker so for this put salt and stand inside the pressure cooker, cover the lid and heat the pressure cooker for 10 minutes on low flame. Meanwhile, let’s keep ready our cup liners.
To make cupcakes in pressure cooker take paper teacups and cut them into halves so that cup liner gets set inside the teacups.
Now take your favourite cupcake liners or silicon mould and insert them into the teacups by pushing them gently.
Place all the moulds with teacups in the cake pan.
Fill the chocolate batter in the piping bag and pipe approx 11/2 tbsp of the prepared batter into these silicon moulds/cupcake liners.
Now place the cake pan carefully over the stand inside the pressure cooker.
Close the cooker, remove the whistle and bake it for 5 minutes on low flame or till batter thickens a bit.
Now take out the cake pan from the pressure cooker and place chilled ganache balls in the centre and cover it with the batter.
Put it again the cake pan inside the pressure cooker, cover the lid and bake it in the preheated pressure cooker for 10- 15 minutes on medium-low flame or until the cake becomes fluffy.
Once done, take out the cake pan from the pressure cooker, tear off the paper teacups and set aside until cupcakes cool down a bit.
Take out the cake from the silicon mould, place a plate on top of the mould and simply turn it upside down.
Break it with the spoon and the molten lava cake is ready.
If serving later warm it for few seconds before serving.
You can melt the chocolate in a microwave and mix with cream. Make sure there are no lumps and the ganache has a shine. You can also bake it in a pre-heated oven at 180 degrees for 10-15 minutes.