There are just those days when lunch wasn’t enough and you’re just itching to stuff your face with some messy, sinful chocolate cake. Not just any chocolate cake, though. It’s got to be one so rich and decadent that you end up with a sore throat.

Four words — chocolate lava mug cake. Or maybe five, if you toss in the word “microwave” at the front. That’s right, in less than 10 easy steps and with the help of a microwave, you’ll have a divine treat set before you.

Here’s a quick recipe on how to make your very own chocolate lava mug cake at home!

WHAT YOU WILL NEED TO MAKE CHOCOLATE LAVA MUG CAKE IN THE MICROWAVE

- 1 tablespoon of all-purpose flour
- 1.5 tablespoons of icing sugar
- 1.5 teaspoons of cocoa Powder
- 4-5 tablespoons of milk
- A pinch of salt
- A pinch of baking soda
- ? teaspoon of baking powder
- 2 teaspoons of melted butter/oil
- A few chunks of baking chocolate

STEP 1

Sieve the flour, cocoa powder and sugar together.

STEP 2

Add in salt, baking powder and baking soda.

STEP 3

Mix well until combined.

STEP 4

Add in melted butter or oil and mix.

STEP 5

Add in the milk while stirring, one tablespoon at a time.

STEP 6

Mix until a smooth batter forms.

STEP 7

Pour it into a microwave-safe mug.

STEP 8

Place the baking chocolate into the center of the batter.

STEP 9

Microwave on high for 1 to 2 minutes.

And there you have it, Chocolate Lava Mug Cake!

Don’t forget to spam a honey lemon drink after this.

Are you always scrolling through Pinterest and other websites trying to find the easiest recipes to try out at home? Fret not; you are not alone.

Today, let’s look at truffles. Of all the truffle recipes we have seen, we reckoned a Tiramisu Truffle recipe is not only impressive but also incredibly easy to make.

We took about 20 to 30 minutes for the preparation and actual “cooking”, and another 10 minutes the next morning to portion it out to serve. Did we also mention that the end result was fantastic?

You need to try this ultra-easy and amazing White Chocolate Tiramisu Truffles Recipe.

HOW TO MAKE WHITE CHOCOLATE TIRAMISU TRUFFLES

1. Melt white chocolate until smooth—either using a bain marie, double boiler, or gradually using a microwave. Set aside to let it cool to almost room temperature

2. Dissolve half of the instant espresso in the sweet liquor of your choice (we used Sherry).

3. After the chocolate has cooled, add in mascarpone cheese and mix it until smooth.

4. Add the espresso and marsala mixture and stir. Add in the remaining instant espresso. Cover and refrigerate overnight.

5. Grate some milk chocolate to form shavings. Toss shavings in the processed cocoa powder in a bowl.

6. Using a round spoon or cookie scoop, scoop out balls from the tiramisu ganache and roll very quickly with your cold hands. White chocolate melts quickly so you need to do this quickly.

7. Then, roll the truffles in your chocolate shavings mixture.

8. Consume immediately or refrigerate in a container for up to 1 week.

9. You can place it in a box within an ice bag or a cooler box, before gifting it to someone to make sure it does not melt.

About the writer:
Cheryl is a staff writer for ladyironchef. She loves a good steak and an even better cuppa. She eats just about anything and everything. In her free time, she regularly starts on sci-fi or fantasy movie marathons.

Baking might not be the easiest thing for many of us. We have had our struggles trying to ace that perfect cheesecake, and you bet we are always trying to find ways to make our lives easier with simple and fool-proof recipes.

Clueless people can opt for no-bake recipes, like we did with this one. To jazz it up bit, we decided to swirl in some colours to our no-bake cheesecake for an extra oomph.

You can finish off your cheesecake or serve it in any ways you like. We chose some rainbow sprinkles, but you could even whip up a nice berry compote or squeeze some whipped cream on it. Here is an Easy No-Bake Tie-Dye Rainbow Cheesecake Recipe.

Serving size: Six 3-inch Squares or Four large pieces

What You Need:

12 Oreo cookies (without filling)
6 tbsp melted unsalted butter
2 tbsp sugar
1 package of cream cheese (about 230 grams)
1/2 can sweetened condensed milk
1/2 lemon (juiced)
1/2 tsp vanilla extract
3 food colourings of your choice
rainbow sprinkles (or toppings of choice, such as gummy bears and M&M’s)

What To Do:

1) Put Oreo cookies in a large ziplock bag, and crush them with a rolling pin or wooden spoon until very fine crumbs form.

2) Pour crumbs into a small mixing bowl, then stir in sugar. After that, add butter and stir until well combined.

3) Press the crumb mixture into a pan or tupperware box, lay it even and press until it is evenly flat. Let it cool in the freezer for at least 10 minutes.

4) Use an electric mixer (if you don’t have one, a wooden spoon and a medium mixing bowl is fine) and beat the cream cheese in the mixing bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl if necessary. Then, add in the lemon juice and vanilla and continue beating in until well combined.

5) Separate the mixture evenly into three clean bowls. Add a very tiny amount of colouring (based on how vivid or pastel you want the colours to be) to each of the bowls and mix them until well combined.

6) Place the different coloured mixtures alternately on the pan (with the crumbs) using individual spoons or scoops. Using a toothpick, make clockwise swirl motions all around the different colours to create a tie-dye ripple effect. Just a few is enough to prevent the colours from combining too much.

7) Use a spatula to flatten the top, then wrap around the top with cling wrap.

8) Refrigerate it for at least 3 hours (preferably overnight), before slicing them up and serving. Add toppings as you wish.

You can experiment with different colours or patterns to your preference. Have fun with it!

About the writer:
Cheryl is a staff writer for ladyironchef. She loves a good steak and an even better cuppa. She eats just about anything and everything. In her free time, she regularly starts on sci-fi or fantasy movie marathons.

Strawberry Jelly Hearts Cheesecake is not just another stunning dessert; if you do not have a clue, it actually tastes as good as they look, if not better. When the decadent cheesecake filled with fresh strawberries marries the distinctive crust base, and is topped off with a soft jello layering, it transforms into a medley of contrasting textures that will send you scrambling for seconds.

Gift ideas for Valentine’s Day? Checked! Or a simple birthday present that is filled with sincerity? This will do just fine! Sometimes, an afternoon of baking and a dosage of love is all we need to bring a smile to our loved ones’ faces.

Forget about purchasing them from the stores. This no-bake recipe for the strawberry jello cheesecake can be assembled in a timely fashion with a pocket-friendly cost. Who said preparing desserts are a chore? We can assure you this will be easy peasy.

INGREDIENTS FOR THE STRAWBERRY JELLY HEART CHEESECAKE

For the crust layer:
8-9 Crushed digestive biscuits
40g Melted butter

For the cheesecake layer:
250g Cream cheese
1 tablespoon Gelatin powder
50g Icing sugar
40ml Boiling water
1 teaspoon Vanilla essence
10-12 Strawberries

For the jelly layer:
2 boxes of Strawberry/Raspberry-flavoured Tortally
1/2 cup Boiling water
1/2 cup Cold water

DIRECTIONS ON HOW TO MAKE THE STRAWBERRY JELLY HEART CHEESECAKE

1. Mix the digestive biscuits and butter together until you achieve a crumbly base. Line it at the bottom of the baking pan with a spoon while pressing them down simultaneously. After which, pop it into the refrigerator to chill while you start on the cheesecake filling.

2. With an electric mixer, beat the cream cheese, icing sugar, and vanilla essence until they become fluffy.

3. In a small bowl, combine the gelatin powder and boiling water and stir continuously.

4. Add the gelatin mixture to the cream cheese mixture and continue whisking.

5. Pour the final cream cheese mixture onto the hardened crust layer. Cut up a few strawberries in half (you may want to use a heart-shape cutter for prettier pieces), and assemble the strawberries on the cream cheese layer.

6. Pop it back into the refrigerator to chill for around 4-5 hours until the cream cheese layer is hardened completely.

7. Prepare the jelly layer by adding hot water to the Tortally jelly bits. Stir them until they melt. Pour in the cold water and mix well.

8. Pour the Jelly mixture on top of the cream cheese layer, and let it set in the refrigerator.

9. Slice and serve! You might want to dip your sharpened knife into hot water and clean them consistently while slicing through the Strawberry Jello Cheesecake to prevent crumbs from sticking to the knife.

About the writer:
Cassandra is a staff writer for ladyironchef. During her free time, she fuels her passion for fashion through shopping and indulges in all things food. She loves anything egg related and is always ready for a cafe-hopping adventure.