my mixture turned out to be like dry and in chunks even though i keep sitrring. I tried adding water too, but the mixture just doesn't seem to mix in the water.
you should try whisking the egg whites with sugar and adding the yellows to the chocolate then put the foamy egg whites and sugar into the chocolate and carefuyl fold it into the chcocolate... and its yummy with cream or icecream
It's my niece's birthday and she wants a ganach inside the cake. Can i make this lava cake big enough for 10 people? please email me at lin2056280@maricopa.edu...thanks
I just made this, I only had four of those cups though. I took it out of the oven after 10 minutes, waited 2, then turned one over and it all turned to chocolate goo. So I kept putting them back in the oven + taking them out and flipping one over only to have it fail. Finally the last one I had left turned over and was perfect. I think 10 minutes is too little time in the oven, otherwise the "lava" breaks the bottom of the cake. When you get it right it tastes great, so thanks for the recipe!
@lolololim2sexy While every oven is different, my guess is that yours may not be running to temp. I'd suggest, picking oven an oven thermometer (about 7 bucks) at any kitchen store or grocery store and finding out for sure. In any case, you did the right thing by cooking them longer. -Kirk
@lilmisrocroyal1 What I meant by "a little sugar," was that the entire recipe only calls for a 1/2 cup. It makes 6 individual servings, which means each cake only contains a little over a tablespoon of added sugar. When it comes to desserts, that's not a lot. -Kirk
@MrCooljeppe Woh, woh, woh. Take it easy. Re-watch the video and really listen this time. The recipe calls for 4 whole eggs plus 4 egg yolks. BTW, "Cake flower," is actually cake flour. And, cake flower is a lighter version of all-purpose flour that contains less gluten, which allows the finished product to be much lighter. - Kirk
@MrCooljeppe Cake flour has a lower gluten content than regular flour, the products used with cake flour will come out lighter and fluffier instead of dense
@Egcuisine lol i don't know, i just got my own place and this is the 1st oven i ever bought, i didn't even realise they came with different degree settings
@ItsKnucklez I kinda figured that. You most definitely have an oven that measures heat in celsius. In this case you want to cook the chocolate cakes at 177 degrees, Hope that helps. Cheers. -Kirk
@sonnawabeach The recipe requires very little flour. This is one of the way is stays molten on the inside. I know it seems counterintuitive, but that's all the flour you need to make this cake. Hope that helps. -Kirk
Hey Chef, do you recommend refrigerating it for few hours before baking it. I have read this makes it more dense and enhaces the taste... how true it is. I am planning it for this Valentine, so please reply soon.
@GeetnRishi I don't know if it's true or not, but refrigerating the batter will definitely affect the cooking time. Go ahead and give it a try, but be sure to let it come back to room temperature and be sure to utilize the visual guidelines described in the video when checking for doneness. Hope that helps. -Kirk
Great question! Unmolding would probably be the biggest pitfall. Be sure to grease and dust the ramekins well. Also, follow the visual guidelines in the video to check for doneness and allow them to rest a few minutes before unmolding. Use diligence when running the knife around the edge and you should be good. Worst case scenario; your cake collapses on you. It'll still taste great though. Good luck! -Kirk
@sonnawabeach Great question! Unmolding would probably be the biggest pitfall. Be sure to grease and dust the ramekins well. Also, follow the visual guidelines in the video to check for doneness and allow them to rest a few minutes before unmolding. Use diligence when running the knife around the edge and you should be good. Worst case scenario; your cake collapses on you. It'll still taste great though. Good luck! -Kirk
@twsilaigghta Sure. I've even had people say they used milk chocolate and hardly any extra sugar and it still turned out good. I say go for it. -Kirk
@MusicOfTheNight0711 Not really sure as I do not have any on hand right now. Just know that square size will vary depending on the brand of chocolate you use. The best is to measure in ounces. Doesn't have to be exact, but as long as you're close you'll be good. This recipe calls for 8 ounces or a 1/2 pound of chocolate. If you buy the chocolate in a 1 pound block, simply break it in half and you'll be good to go. -Kirk
@Egcuisine I definitely will. Another question is, I have read more recipes online and seen other video's on how to make molten chocolate lava cakes and the preheat setting on the oven is different in other recipes. Some have set it to 450 and not 350. Which is more accurate?
@MusicOfTheNight0711 Every recipe is going to be different, so I wouldn't get hung up on which temp is more accurate. Each will most likely work for their individual recipe. That said I prefer a lower temperature for my recipe, as it provides less of a chance for overcooking your cakes. Hope that helps.
Wow what timing. Valentines Day is right around the corner. This looks like a lot of fun to cook in the nude sans clothing. Your recipe is awesome, beyond awesome, I must say. Keep up the good work :)
@YamahaMiro I've never made the batter that far in advance, but you can give it a try. I would definitely make sure to allow the batter to come to room temperature, or at least close to room temperature before baking it. Also, don't be surprised if the cooking time increases by a few minutes. Good luck and let me know how it turns out. -Kirk
@shynko Hahaha! I wasn't correcting you :) You had said you wanted to "take the chef home," so I responded with a smiley face and signed it, "The Chef."
@Egcuisine Thank U very much for the recipe. I just tried this recipe with converture with sugar (Not the bitter 1) & eliminated half cup of sugar. It was great. Also, could you please confirm if we need to cool down the chocolate mixture before we add the dry ingredients ?b'coz when I added it while it was warm, the eggs kind of cooked a little bit, although the end result was good. Thank you once again for this recipe, this is one of the best molten lava cake recipe I have seen on the net.
@swati9indian Thanks for getting back. Glad to hear that your substitution worked so well. Regarding cooling the chocolate mixture, I've never had a problem but you could always add the flour and sugar first. By the time you add the eggs the mixture should be plenty cool. -Kirk
@Egcuisine Thank for the reply. Also I must say, I tried this with white couverture and it was great too...here in Germany, Burger king chain sells the white chocolate lava cake as "Hot Blondie dessert ".
@Egcuisine That is great to know! I am originally an Indian living in Köln,NRW, Germany. How about your Family..where are they from? and do you speak German? I must say it is very nice place but people here are little reserved initially but once you get to know them... they are wonderful...but I feel they'r generally not comfortable when we speak in english, when we speak in deutsch they are very friendly.
@swati9indian My family is from Koblenz. My German is okay, but the problem is I don't have a lot of opportunity to speak it here in the states. It does seem to improve though every time I come for a visit. Germany and Germans are wonderful. In terms of Americans, I think many people don't understand how beautiful of a country it is and how friendly the people are. It's also a melting pot of many cultures. So good to connect with you. Stay in touch. -Kirk
@Egcuisine Yes u r right, many people are unaware of Germany and the people mainly due to language barrier I guess. It is nice to know someone from here and that too a chef. I always wanted to be proffessional chef but it didnt materialize. But I still learnt to cook Indian dishes from my grandma. Once again it is really nice to know someone from here..! will keep posting my doubts and disturbing u :) because I am new to baking...so please bear with me and my doubts.. :(
@main126 I've never tried, but considering the little amount of flour in the recipe I'm sure you could. It may, however, alter the texture a bit. Give it a try and let me know. -Kirk
I just made this with other recipe and it turned out that the chocolate didn't ooze out like it should have :-(... Just saw your recipe and it look awesome, will try it on Friday!! Can you give me detailed recipe for making 4 & 2 servings!! I cannot really divide good!! Can you please provide me ingredients for both, 2 & 4 servings!!!
@mariamala0409 Sorry for getting back to you so late, Maria, but it's been a very busy week. I don't have the extra time right now to break down the recipe for you, but why not just make it for six tonight, or cut all the ingredients in half to make it for 3? If you have one left over you can always eat it the next day. The chocolate won't ooze the next day but it will still be good. -Kirk
I am about to give you recipe a shot but the thing is I've tried other recipes for this dessert 3 times! and what always happen is that I can't get the warm chocolate oozing out of the cake why is that? One thing I noticed is that you other recipes that I've tried had way more flower and the oven at 450 could that be the problem?
Would I get the warm chocolate oozing out of the cake with you recipe?
@beautymyths There could be several issues. 450 definitely seems too hot to me, so maybe that's it. The use of more flour could also be an issue. Lastly, overcooking the cakes will cause them not to be molten. Follow my recipe exactly and I guarantee your cakes will have chocolate oozing out of the center. Be sure to watch the video several times and write down the directions before making. thanks. -Kirk
So, the purpose of the double boiler is to get a better distrubuted-more gentle heat to melt the chocolate and butter? Another point ....Why if you use chocolate milk bars instead of dark, but you don't ass any additional sugar? Thanks!
I've seen similar recipes that call for AP flour. How does cake flour differ and would the results differ drastically if I use AP flour instead?
Can you make these cakes to specification, freeze them, and then pop them in the mic when you want to eat them? I imagine this is how restaurants do it since they won't prepare and bake each of these to order.
@CENNSO Question 1 = It's a lighter flour with less of a gluten content. Considering the little amount used, you could probably get with AP flour.
Question 2 = Freezing the baked cakes and reheating in microwave wouldn't really work. The texture would be more like a brownie than molten. Restaurants would probably make batter ahead of time, hold it, and then bake them to order.
@FiliPak24 The collapse could have been a few issues. First, you may not have greased/floured the ramekins enough. Or, you may not have run the knife cleanly around the perimeter before unmolding. Or, you may have unmolded them too soon. But at least it tasted good, right? Keep trying and you'll get it perfect... I swear. Thanks for the feedback and be careful of that oven :)
...now... if you dnt mind... can u send me the recipe because my parents are sleeping, my head phones dnt work and the speakers are broken.... -life of a student can suck - -.-
Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour. In the top of a double boiler, melt butter and chocolate. Remove from heat and whisk in sugar, whole eggs and egg yolks. Whisk in the cake flour. Evenly distribute the batter among the 6 ramekins and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.
OMG!! I ate one of these every night on the Carnival Fantasy this September. They are soo good, but there is a top layer and the rest underneath is melted. How can I get mine like this!
snap! I just realized I went and got UNSWEETENED instead of semi-sweet chocolate. will it still work if I up the sugar a bit or should I get semi-sweet
@Yokoskitsunegirl Gonna have to bump it up more than a bit. Not sure how much. You're gonna have to taste as you go and see. May be easier to go buy semi-sweet :)
@chocolateq877 No you do not. This recipe requires no baking powder no matter the flour you use. Cake flour is simply a more refined flour that yields a lighter cake. That said feel free to use AP flour. -Kirk
nice recipe can hardly wait to try it ,i do have a question thought of the choclate how many grams would it be im australian and dont understand lb or ounzes sorry to be a pain i was thought it did lok fun with the camera oven view had me thinking how u did that too lol and now i feel like choc cake yummo well done
Nice receipe can you please give the list of ingredients needed and in which quantity sir please specify the quantity in grams/cups etc but not in ounces its bit confusing its a request please help me with the receipe at the earliest
@maulik0585 -2 sticks unsalted butter (1 cup) -Vegetable spray -1 tbsp plus 1 tsp cake flour (plus more for dusting) -½ lb. high-quality, bittersweet chocolate, chopped (8 oz. - this has to be measured in weight) -½ cup sugar -4 large whole eggs -4 large egg yolks -Powder sugar for dusting I hope that helps. -Kirk
@CuteYummy4 The short answer here is you can't use just cocoa powder. You could, however, substitute some of the chocolate with cocoa powder. But, why bother? You may as well go for the gusto :)
I really like this
rachelhlawn2010 1 week ago
@bolzan29 wait so your saying this is why Americans are fat
Have you ever looked at yourself you bitch
You just saying that cuz you are fat
Damn Motherfucker
starfish5337 1 month ago
soooo good
alessandraangulo97 1 month ago
No wonder american people are SUPER fat! :O
Bolzan29 2 months ago
@Bolzan29 It's the ultimate sacrifice we must make for deliciousness.
jingiekinz 1 month ago
that;s not 4 eggs
nkjmon 2 months ago
@nkjmon 4 whole eggs and 4 yolk eggs, which mean eggs only with the yellow part, so that makes the total of 8
khongtenbs 1 month ago
my sweetheart will be biting into my penis! Eh YO
blahblah999ash 2 months ago
Is it possible to make this same recipe minus the eggs with a good egg replacer?
yas17051984 2 months ago
can i know one stick of butter equal to how many gram
zircondianah 2 months ago
he puts the camra into the oven?
MinecraftShotz 2 months ago
my mixture turned out to be like dry and in chunks even though i keep sitrring. I tried adding water too, but the mixture just doesn't seem to mix in the water.
BEL0VEDkid 2 months ago
you should try whisking the egg whites with sugar and adding the yellows to the chocolate then put the foamy egg whites and sugar into the chocolate and carefuyl fold it into the chcocolate... and its yummy with cream or icecream
VampiressCelinor 4 months ago
what is 1 tbsp flour and 1 tspn cake flour i didnt get that??
do i ahve to use cake flour or flour? n what is flour is wheat flour or something else.please some1 reply.
moonprincess4uuu 4 months ago
the double bolier is also good for making cook veggies great!
kittyhawkgirl109 4 months ago
Intro sounds a lot like CookingwithDog...tisk tisk tisk.
cenon1 5 months ago
its so beatiful , thanxx !!
Hajeral 5 months ago in playlist fondant&lava cake
its just so beautiful
Sjan97 5 months ago
I LLOOOVED IT
xMsDevelish 5 months ago
wow that looked so good!
puccapoopie 6 months ago
can i get the receipt ?
Kim94JB 6 months ago
very nice indeed. ahmed
ANWARAHMED1000 6 months ago
a LITTLE powdered sugar?
Poopdodgers 6 months ago 4
chooooooocooolaaaaaate!!!! im dying! i need this now!!!im gonna make it!
dimaondrayforever 7 months ago
It's my niece's birthday and she wants a ganach inside the cake. Can i make this lava cake big enough for 10 people? please email me at lin2056280@maricopa.edu...thanks
linzamaradriel 7 months ago
thank u thank u thank u thank u thank u thank u so so so so so so so so so so so so sooooooooooooo much!!!!!!!!!!!!
poojakt 7 months ago
@poojakt You're very very very very very very welcome :) -Kirk
Egcuisine 7 months ago
I just made this, I only had four of those cups though. I took it out of the oven after 10 minutes, waited 2, then turned one over and it all turned to chocolate goo. So I kept putting them back in the oven + taking them out and flipping one over only to have it fail. Finally the last one I had left turned over and was perfect. I think 10 minutes is too little time in the oven, otherwise the "lava" breaks the bottom of the cake. When you get it right it tastes great, so thanks for the recipe!
lolololim2sexy 8 months ago
@lolololim2sexy While every oven is different, my guess is that yours may not be running to temp. I'd suggest, picking oven an oven thermometer (about 7 bucks) at any kitchen store or grocery store and finding out for sure. In any case, you did the right thing by cooking them longer. -Kirk
Egcuisine 8 months ago
I like the name-NoTimeToCookDinner? It's obvious there's always time for dessert:)
LoquaciousByNature 8 months ago
@LoquaciousByNature This is very true :) -Kirk
Egcuisine 8 months ago
I actually have a tip for this recipe: chocolate and butter will melt much faster in the microwave.
cgofme 9 months ago 2
u said a little sugur to me u put the whole thing gosh
lilmisrocroyal1 9 months ago
@lilmisrocroyal1 What I meant by "a little sugar," was that the entire recipe only calls for a 1/2 cup. It makes 6 individual servings, which means each cake only contains a little over a tablespoon of added sugar. When it comes to desserts, that's not a lot. -Kirk
Egcuisine 9 months ago
jesus 4 egs my *** it looks more like 9. and What is cake flower?
MrCooljeppe 9 months ago
@MrCooljeppe Woh, woh, woh. Take it easy. Re-watch the video and really listen this time. The recipe calls for 4 whole eggs plus 4 egg yolks. BTW, "Cake flower," is actually cake flour. And, cake flower is a lighter version of all-purpose flour that contains less gluten, which allows the finished product to be much lighter. - Kirk
Egcuisine 9 months ago
@MrCooljeppe Cake flour has a lower gluten content than regular flour, the products used with cake flour will come out lighter and fluffier instead of dense
kairi546 3 weeks ago
his theme song is the cooking with dog theme song rofl
chocolatecake90 9 months ago
@chocolatecake90 We're both using free music :) -Kirk
Egcuisine 9 months ago
how many grams of chocolate do we need???
Robbb1980 10 months ago
@Robbb1980 I believe it's 227 grams. -Kirk
Egcuisine 9 months ago
i love it!
1986AnneLouise 10 months ago
I stick= 250grams
TheGesarmor 10 months ago
@TheGesarmor Everything I've found says 1 stick of butter = 113.5 grams. -Kirk
Egcuisine 10 months ago
? my over only goes up to 220
ItsKnucklez 10 months ago
@ItsKnucklez Is that Fahrenheit or Celsius?
Egcuisine 10 months ago
@Egcuisine lol i don't know, i just got my own place and this is the 1st oven i ever bought, i didn't even realise they came with different degree settings
ItsKnucklez 10 months ago
@ItsKnucklez In what country do you live? -Kirk
Egcuisine 10 months ago
@Egcuisine UK
ItsKnucklez 10 months ago
@ItsKnucklez I kinda figured that. You most definitely have an oven that measures heat in celsius. In this case you want to cook the chocolate cakes at 177 degrees, Hope that helps. Cheers. -Kirk
Egcuisine 10 months ago
@Egcuisine thank you :)
ItsKnucklez 10 months ago
he had a camera in his oven? O.o
RaspberrySnoopy 11 months ago
Hahaha Totally the same ingredients I use at the restaurant i work at. different amounts tho. looks about the same too.
aragorn123sg 11 months ago
u're using 2 sticks of butter.how many grams is that?coz here we dont use in sticks we use grams
Ktmjoe36 11 months ago 29
@Ktmjoe36 Each stick is 113.5 grams, so 227 altogether. Hope that helps. -Kirk
Egcuisine 11 months ago
@Ktmjoe36 1 stick = 1 lb
snowblazer12 10 months ago
2 stick is 1 cup/113.5 gms
refa50 10 months ago
@Ktmjoe36 i noe tht 2 sticks is like 1 cup so google the cup into grams
1216gogirl1216 9 months ago
ouch dude. your recipe is.. bullseye!
i needed 3 trials tho to get the perfect molten texture.
however my cake is slightly yellowish on top. is it because i buttered the ramekin too thickly?
sonnawabeach 11 months ago
@sonnawabeach Yellowish, huh? I'm not sure, as I've never seen nor heard of that. Where was it yellow, on the ramekin or the cake? -Kirk
Egcuisine 11 months ago
@sonnawabeach PS Congrats on the perfect molten texture. You've got it now.
Egcuisine 11 months ago
lol.. the music.. cooking with the dog.. XDXD
Charestria 11 months ago
btw, why are you using only 1tbsp+1tsp of flour?? isn't it too little?
sonnawabeach 11 months ago
@sonnawabeach The recipe requires very little flour. This is one of the way is stays molten on the inside. I know it seems counterintuitive, but that's all the flour you need to make this cake. Hope that helps. -Kirk
Egcuisine 11 months ago
Hey Chef, do you recommend refrigerating it for few hours before baking it. I have read this makes it more dense and enhaces the taste... how true it is. I am planning it for this Valentine, so please reply soon.
GeetnRishi 11 months ago
@GeetnRishi I don't know if it's true or not, but refrigerating the batter will definitely affect the cooking time. Go ahead and give it a try, but be sure to let it come back to room temperature and be sure to utilize the visual guidelines described in the video when checking for doneness. Hope that helps. -Kirk
Egcuisine 11 months ago
Great question! Unmolding would probably be the biggest pitfall. Be sure to grease and dust the ramekins well. Also, follow the visual guidelines in the video to check for doneness and allow them to rest a few minutes before unmolding. Use diligence when running the knife around the edge and you should be good. Worst case scenario; your cake collapses on you. It'll still taste great though. Good luck! -Kirk
Egcuisine 11 months ago
i wanna eat my computer.
btw, im a first-timer in making molten choc cakes.
which part will normally go wrong?
sonnawabeach 11 months ago
@sonnawabeach Great question! Unmolding would probably be the biggest pitfall. Be sure to grease and dust the ramekins well. Also, follow the visual guidelines in the video to check for doneness and allow them to rest a few minutes before unmolding. Use diligence when running the knife around the edge and you should be good. Worst case scenario; your cake collapses on you. It'll still taste great though. Good luck! -Kirk
Egcuisine 11 months ago
the music sounds similar to "cooking with dog"
LightXL 1 year ago
fabulous chef
dustys1mom 1 year ago
@dustys1mom Thank you, dustys1mom :) -Kirk
Egcuisine 1 year ago
i tried it...but it dint come as u has shown....:-)
aparna14august 1 year ago
@aparna14august Did you follow the instructions completely? Please explain. -Kirk
Egcuisine 1 year ago
Couldn't you just use semisweet but cut down on the sugar?
twsilaigghta 1 year ago
@twsilaigghta Sure. I've even had people say they used milk chocolate and hardly any extra sugar and it still turned out good. I say go for it. -Kirk
Egcuisine 1 year ago
Looked like 12 eggs to me weeeeeeeeeeeeeeeee :)
carypappass 1 year ago 25
@carypappass 4 whole eggs, plus 4 additional egg yolks... I swear :) -Kirk
Egcuisine 1 year ago
those chocolate squares you used, how many squares equal 8 oz? just curious...im interested in making this for valentines day =)
MusicOfTheNight0711 1 year ago
@MusicOfTheNight0711 Not really sure as I do not have any on hand right now. Just know that square size will vary depending on the brand of chocolate you use. The best is to measure in ounces. Doesn't have to be exact, but as long as you're close you'll be good. This recipe calls for 8 ounces or a 1/2 pound of chocolate. If you buy the chocolate in a 1 pound block, simply break it in half and you'll be good to go. -Kirk
Egcuisine 1 year ago
@Egcuisine awesome! thx for the pointers =)
MusicOfTheNight0711 1 year ago
@MusicOfTheNight0711 No worries. Please let me know how they turn out. -Kirk
Egcuisine 1 year ago
@Egcuisine I definitely will. Another question is, I have read more recipes online and seen other video's on how to make molten chocolate lava cakes and the preheat setting on the oven is different in other recipes. Some have set it to 450 and not 350. Which is more accurate?
MusicOfTheNight0711 1 year ago
@MusicOfTheNight0711 Every recipe is going to be different, so I wouldn't get hung up on which temp is more accurate. Each will most likely work for their individual recipe. That said I prefer a lower temperature for my recipe, as it provides less of a chance for overcooking your cakes. Hope that helps.
Egcuisine 1 year ago
@Egcuisine awesome! thanks a whole bunch, Kirk. I'll let you know how they turn out.
MusicOfTheNight0711 1 year ago
Nice! I tried it and it was amazing!!!! thank you...
lillyn1979 1 year ago
@lillyn1979 That's so great to hear. Thanks for the feedback and happy New Year! -Kirk
Egcuisine 1 year ago
.......cooking with dog intro XD
ultramegahyperbeam 1 year ago
Wow what timing. Valentines Day is right around the corner. This looks like a lot of fun to cook in the nude sans clothing. Your recipe is awesome, beyond awesome, I must say. Keep up the good work :)
ChippendaleDancer 1 year ago
Can you make the batter, leave it in the fridge overnight and then bake the cakes the next day ?
YamahaMiro 1 year ago
@YamahaMiro I've never made the batter that far in advance, but you can give it a try. I would definitely make sure to allow the batter to come to room temperature, or at least close to room temperature before baking it. Also, don't be surprised if the cooking time increases by a few minutes. Good luck and let me know how it turns out. -Kirk
Egcuisine 1 year ago
i want to take the chef home lol
shynko 1 year ago
@shynko :) -"The Chef"
Egcuisine 1 year ago
@Egcuisine Well THANK YOU for THE correction :)
shynko 1 year ago
@shynko Hahaha! I wasn't correcting you :) You had said you wanted to "take the chef home," so I responded with a smiley face and signed it, "The Chef."
Egcuisine 1 year ago
@Egcuisine lol sorry about that, but yes seriously i do wish i could take the chef home, eat yummy food and get fat, thats life lol
shynko 1 year ago
i might be nitpicking but egg is not a dry ingredient. according to some chefs neither is sugar.
NemesisXII 1 year ago
Great looking and delicious Cake! wish that i could do that ^^
but can i use butter rather then Vegetable spray? Because its hard to find that.
Thank you ^^
SakuraJT 1 year ago
@SakuraJT Butter is absolutely fine to use in place of the cooking spray. Good luck and let me know hoe it turns out. -Kirk
Egcuisine 1 year ago
Hi Kirk, I've tried to use All Purpose Flour and it works well... it taste so good. Thank you so much for sharing this recipe to us.
main126 1 year ago
@main126 That's so great to hear. Other people have asked and now I know what to tell them. Thanks for the feedback. -Kirk
Egcuisine 1 year ago
@Egcuisine Thank U very much for the recipe. I just tried this recipe with converture with sugar (Not the bitter 1) & eliminated half cup of sugar. It was great. Also, could you please confirm if we need to cool down the chocolate mixture before we add the dry ingredients ?b'coz when I added it while it was warm, the eggs kind of cooked a little bit, although the end result was good. Thank you once again for this recipe, this is one of the best molten lava cake recipe I have seen on the net.
swati9indian 1 year ago
@swati9indian Thanks for getting back. Glad to hear that your substitution worked so well. Regarding cooling the chocolate mixture, I've never had a problem but you could always add the flour and sugar first. By the time you add the eggs the mixture should be plenty cool. -Kirk
Egcuisine 1 year ago
@Egcuisine Thank for the reply. Also I must say, I tried this with white couverture and it was great too...here in Germany, Burger king chain sells the white chocolate lava cake as "Hot Blondie dessert ".
swati9indian 1 year ago
@swati9indian Where in Germany are you. I am German-American and the majority of my family lives there.
Egcuisine 1 year ago
@Egcuisine That is great to know! I am originally an Indian living in Köln,NRW, Germany. How about your Family..where are they from? and do you speak German? I must say it is very nice place but people here are little reserved initially but once you get to know them... they are wonderful...but I feel they'r generally not comfortable when we speak in english, when we speak in deutsch they are very friendly.
swati9indian 1 year ago
@swati9indian My family is from Koblenz. My German is okay, but the problem is I don't have a lot of opportunity to speak it here in the states. It does seem to improve though every time I come for a visit. Germany and Germans are wonderful. In terms of Americans, I think many people don't understand how beautiful of a country it is and how friendly the people are. It's also a melting pot of many cultures. So good to connect with you. Stay in touch. -Kirk
Egcuisine 1 year ago
@Egcuisine Yes u r right, many people are unaware of Germany and the people mainly due to language barrier I guess. It is nice to know someone from here and that too a chef. I always wanted to be proffessional chef but it didnt materialize. But I still learnt to cook Indian dishes from my grandma. Once again it is really nice to know someone from here..! will keep posting my doubts and disturbing u :) because I am new to baking...so please bear with me and my doubts.. :(
swati9indian 1 year ago
@swati9indian No worries. You can ask me anything :)
Egcuisine 1 year ago
@Egcuisine Also Kirk I now have a doubt...can we use Couverture in this recipe ? Please confirm...Thank you!.
swati9indian 1 year ago
Can i use All Purpose Flour instead of cake four?
main126 1 year ago
@main126 I've never tried, but considering the little amount of flour in the recipe I'm sure you could. It may, however, alter the texture a bit. Give it a try and let me know. -Kirk
Egcuisine 1 year ago
350 degree for how long? 10 mins?
mablekum 1 year ago
@mablekum Yes, 10 minutes. -Kirk
Egcuisine 1 year ago
44 the eggs y did u say 4 eggs but u put in 8???
hockeydude1239 1 year ago
@hockeydude1239 4 whole eggs (yolk plus whites) 4 egg yolks (the yellow) = 8 yolks.
EthanGryphon 1 year ago
@hockeydude1239 It's 4 whole eggs, plus an additional 8 egg yolks. -Kirk
Egcuisine 1 year ago
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Egcuisine 1 year ago
@hockeydude1239 Sorry for my typo. Ethan is correct. It is 4 whole eggs, plus 4 additional yolks. My bad. -Kirk
Egcuisine 1 year ago
you're a very fantastic chef and cooked many recipes, but why NoTimeToCookDinner? :P
ps. im a big big big fan of chocolate and i love cooking ^^
But Im unable to cook anything that i want to :'(
pandablahblah 1 year ago
Hi!
I just made this with other recipe and it turned out that the chocolate didn't ooze out like it should have :-(... Just saw your recipe and it look awesome, will try it on Friday!! Can you give me detailed recipe for making 4 & 2 servings!! I cannot really divide good!! Can you please provide me ingredients for both, 2 & 4 servings!!!
Thanks a ton!!
mariamala0409 1 year ago
@mariamala0409 Sorry for getting back to you so late, Maria, but it's been a very busy week. I don't have the extra time right now to break down the recipe for you, but why not just make it for six tonight, or cut all the ingredients in half to make it for 3? If you have one left over you can always eat it the next day. The chocolate won't ooze the next day but it will still be good. -Kirk
Egcuisine 1 year ago
I meant "other recipes" not "your other recipes" sorry for the typo!
beautymyths 1 year ago
I am about to give you recipe a shot but the thing is I've tried other recipes for this dessert 3 times! and what always happen is that I can't get the warm chocolate oozing out of the cake why is that? One thing I noticed is that you other recipes that I've tried had way more flower and the oven at 450 could that be the problem?
Would I get the warm chocolate oozing out of the cake with you recipe?
beautymyths 1 year ago
@beautymyths There could be several issues. 450 definitely seems too hot to me, so maybe that's it. The use of more flour could also be an issue. Lastly, overcooking the cakes will cause them not to be molten. Follow my recipe exactly and I guarantee your cakes will have chocolate oozing out of the center. Be sure to watch the video several times and write down the directions before making. thanks. -Kirk
Egcuisine 1 year ago
So, the purpose of the double boiler is to get a better distrubuted-more gentle heat to melt the chocolate and butter? Another point ....Why if you use chocolate milk bars instead of dark, but you don't ass any additional sugar? Thanks!
JohnLennon100 1 year ago
@JohnLennon100 Sorry I meant ADD instead of ass ....
JohnLennon100 1 year ago
Very good Recipe, Thanks Kirk!
JohnLennon100 1 year ago
@JohnLennon100 Thanks so much. -Kirk
Egcuisine 1 year ago
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JohnLennon100 1 year ago
That was 8 eggs.
Thebaby0911 1 year ago
@Thebaby0911 It was 4 whole eggs plus 4 egg yolks. -Kirk
Egcuisine 1 year ago
Awesome video. 2 questions for ya:
I've seen similar recipes that call for AP flour. How does cake flour differ and would the results differ drastically if I use AP flour instead?
Can you make these cakes to specification, freeze them, and then pop them in the mic when you want to eat them? I imagine this is how restaurants do it since they won't prepare and bake each of these to order.
Thanks and keep up the great work!
CENNSO 1 year ago
@CENNSO Question 1 = It's a lighter flour with less of a gluten content. Considering the little amount used, you could probably get with AP flour.
Question 2 = Freezing the baked cakes and reheating in microwave wouldn't really work. The texture would be more like a brownie than molten. Restaurants would probably make batter ahead of time, hold it, and then bake them to order.
Thanks for the kind words :) -Kirk
Egcuisine 1 year ago
I tried cooking this and my sweetheart dumped me cause they turned out so bad.
my89tube 1 year ago
@my89tube First off, are you being serious? Second, what happened? I've made them hundreds of times, perfect every time. -Kirk
Egcuisine 1 year ago
i made it but when i took it out of the ramekin thingy it collapsed.... oh well ^^
I got an A++ for that and my teacher said he'd let me enter a cooking competition to represent my school!!
i prefer singing but cooking = food = yumm~
got burnt by the oven -.-
FiliPak24 1 year ago
@FiliPak24 The collapse could have been a few issues. First, you may not have greased/floured the ramekins enough. Or, you may not have run the knife cleanly around the perimeter before unmolding. Or, you may have unmolded them too soon. But at least it tasted good, right? Keep trying and you'll get it perfect... I swear. Thanks for the feedback and be careful of that oven :)
Egcuisine 1 year ago
...i think i'll get an A+ if i made this... how long is cooking time? i've got like an hour to cook everything and like.. yeah~?
i dnt think i'll get a reply in time....i have to cook tmro -.-
FiliPak24 1 year ago
@FiliPak24 Cooking time is 10 minutes. How's that for a fast reply? :) -Kirk
Egcuisine 1 year ago
@Egcuisine OMG i love you!!!
...now... if you dnt mind... can u send me the recipe because my parents are sleeping, my head phones dnt work and the speakers are broken.... -life of a student can suck - -.-
FiliPak24 1 year ago
@FiliPak24
2 sticks unsalted butter
Vegetable spray
1 tbsp plus 1 tsp cake flour (plus more for dusting)
½ lb. high-quality, bittersweet chocolate, chopped
½ cup sugar
4 large whole eggs
4 large egg yolks
Powder sugar for dusting
Cont.
Egcuisine 1 year ago
@Egcuisine .... You have NOOOOOOO idea how thnkful i am to you!! I have to go shopping now!!! ^^
dis is gnna be like my first time eating chocolate =/ i wonder how it'll taste?
ANYWAYS THANK YOUUUUUUUUUUUUUU!
FiliPak24 1 year ago
@FiliPak24 My pleasure! Please let me know how it turns out. Good luck!
Egcuisine 1 year ago
@Egcuisine Hello!! Got A+ for it though it collapsed plus teach sed he'd lemme enter this culinary comp!!
FiliPak24 1 year ago
Respond to this video...
Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour. In the top of a double boiler, melt butter and chocolate. Remove from heat and whisk in sugar, whole eggs and egg yolks. Whisk in the cake flour. Evenly distribute the batter among the 6 ramekins and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.
Egcuisine 1 year ago
Respond to this video...
Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert on to plates. Garnish with powder sugar.
Egcuisine 1 year ago
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ashleytisdale1123 1 year ago
you said there are 4 eggs and yolk and there are 8 of them how much do i put 4 or 8
MrJheaton 1 year ago
you said there are 4 eggs and yolk and there is more than 4 i don't get there's 8
MrJheaton 1 year ago
@MrJheaton There are 4 whole eggs (yolks and whites) and 4 additional egg yolks (no whites). Does that make sense? -Kirk
Egcuisine 1 year ago
OMG!! I ate one of these every night on the Carnival Fantasy this September. They are soo good, but there is a top layer and the rest underneath is melted. How can I get mine like this!
featherlegfarms 1 year ago
u r using 350 F??
bia0987 1 year ago
@bia0987 It's Farenheit -Kirk
Egcuisine 1 year ago
can you turn the recipe into grams misuration? thanks.
uxer33 1 year ago
Oolala! :D :P
Your recipe is awesome, beyond awesome, I must say :)
I just have a confusion; which oven shelf do we bake it on, the top one or the middle one??!
Hope to receive an answer asap :)
ThePolling 1 year ago
@ThePolling The middle rack :) -Kirk
Egcuisine 1 year ago
hey kirk dont you thing you can make the normle cake
rukzrox 1 year ago
@rukzrox I'd like to answer you question but I don't know what do you mean? What's a normal cake? -Kirk
Egcuisine 1 year ago
snap! I just realized I went and got UNSWEETENED instead of semi-sweet chocolate. will it still work if I up the sugar a bit or should I get semi-sweet
Yokoskitsunegirl 1 year ago
@Yokoskitsunegirl Gonna have to bump it up more than a bit. Not sure how much. You're gonna have to taste as you go and see. May be easier to go buy semi-sweet :)
Egcuisine 1 year ago
I have a question, would I be able to use glass custard cups for this, or would it be better to use ramekins?
Yokoskitsunegirl 1 year ago
@Yokoskitsunegirl You can pretty much use anything as long as it is "oven safe". Hope that helps. -Kirk
Egcuisine 1 year ago
Im pretty sure that was more than 4 eggs >:( there was like a billion in there!!!!
iamfreaky18 1 year ago
@iamfreaky18 Watch the video again. In it I say to use 4 whole eggs and 4 egg yolks. I hope that clears things up. -Kirk
Egcuisine 1 year ago
hi.
if i use all purpose flour, do i need baking powder?
thanks
chocolateq877 1 year ago
@chocolateq877 No you do not. This recipe requires no baking powder no matter the flour you use. Cake flour is simply a more refined flour that yields a lighter cake. That said feel free to use AP flour. -Kirk
Egcuisine 1 year ago
I'd rather have YOU for dessert :)
escibar 1 year ago
@escibar Why thank you -Kirk
Egcuisine 1 year ago
thanks for going to the trouble of finding out much apreciated :) take care
Candiceseesu 1 year ago
@Candiceseesu No worries, Candice. That's what I'm here for?
Egcuisine 1 year ago
omg this is lovely :X ii wished there is a low fat version of this
Xiia0Sn00pY 1 year ago
@Xiia0Sn00pY You can always do what I do... find someone to share it with. That way you only eat half.
-Kirk
Egcuisine 1 year ago
hi kirk
nice recipe can hardly wait to try it ,i do have a question thought of the choclate how many grams would it be im australian and dont understand lb or ounzes sorry to be a pain i was thought it did lok fun with the camera oven view had me thinking how u did that too lol and now i feel like choc cake yummo well done
Candiceseesu 1 year ago
@Candiceseesu Thanks for the kind words :) 8-ounces of chocolate equals 226.8 grams. Hope that helps. -Kirk
Egcuisine 1 year ago
Dear Sir,
Nice receipe can you please give the list of ingredients needed and in which quantity sir please specify the quantity in grams/cups etc but not in ounces its bit confusing its a request please help me with the receipe at the earliest
Thanking you
maulik0585 1 year ago
Egcuisine 1 year ago 2
can i use coco power instead of chocolate?
CuteYummy4 1 year ago
@CuteYummy4 The short answer here is you can't use just cocoa powder. You could, however, substitute some of the chocolate with cocoa powder. But, why bother? You may as well go for the gusto :)
Egcuisine 1 year ago