Chocolate Lava Cakes Recipe

We Gonna Show You How To Make Chocolate Lava Cake.


  • 14 Ounces Of Good Dark Chocolate
  • 12 Tablespoons Of Butter
  • 6 Large Eggs
  • Half A Cup Of Light Brown Sugar
  • A Teaspoon Of Vanilla Extract
  • Tablespoons Of Grand Marnier
  • Six Tablespoons Of All-Purpose Flour
  • One To Two Tablespoons Of Ganache
  • Some Strawberries
  • Sugar Powdered
  • A Sprinkle Of Cocoa Powder


1Let’s start cooking we’re gonna start by melting some chocolate yeah. so we’re gonna start by measuring out 14 ounces of good dark chocolate four of which we’re going to melt in a double boiler. Use your nearest jon favreau if you have one if not just use a rubber spatula keep the water at a bare simmer, and melt until nice and smooth. Then we’re going to slowly drizzle in a half cup of heavy cream this is going to make a chocolate ganache filling which as we saw earlier is essential so this is the way it should be Carl Casper’s actually I think the real. You’re not Oliver babish no scrape down the sides of the bowl, and place in the freezer for at least two hours then it’s time to make our cake. We need 12 tablespoons of butter. You should have a little Manor in the remaining chocolate yeah this is not an art this is very much a science and same deal melt together a stick and a half of butter and the remaining 10 ounces of dark chocolate meanwhile.

We’re going to combine 6 large eggs and half a cup of light brown sugar. I want to see who can crack an egg with one hand. A really good beat together the eggs and brown sugar until they are light and frothy. Then we’re going to add a teaspoon of vanilla extract and maybe a tablespoon two tablespoons of Grand Marnier then boys gonna explain why we slowly add the chocolate so this is like splashing yourself with water. Then we’re going to add a tablespoon at a time six tablespoons of all-purpose flour make sure you keep count well. I should count these three once all the flour has been incorporated it’s time to start lubing up ramekins with butter, and sugar and recent in town ladies and gentlemen home all right.

3I got it the butter is absolutely necessary if you ever expect to get to the cakes out of their four ounce ramekins then an additional coating of raw or demurrers sugar is going to not only provide a crunchy exterior to our cakes. It’s going to make them even easier to get out of the ramekins simply sprinkle in a few tablespoons and rotate the ramekins over a bowl to evenly coat with sugar. Use your spatula to evenly dispersed cake batter. we want to use this as your tool okay to control that look go higher up they go catch it pull back and click fill each ramekin a little under halfway with cake batter and then it’s time to start dispersing frozen ganache. So just drop it right in there like a little baby yeah right this is rhyming for between one to two tablespoons of ganache. Then it’s time to top each of these up with the remaining cake better hoping that we’ve reserved enough to evenly cover our ganache babies.

4I try now with the oven preheated to 425 degrees Fahrenheit it’s time for John to execute and babish walk off what’s the babish walk off. You just like this hold up for a second oh those cakes are going to bake for 11 minutes flat during. Which time we’re going to quarter some strawberries and get ready to plate, and then a couple berries on the side dust with a sprinkle of powdered sugar on the cake, and a sprinkle of cocoa powder on the plates.