Chocolate lava cake became popular in the late 1990s thanks to the chef Jean-Georges Vongerichten, and they have stuck around for good reason. It’s chocolate. It’s ooey gooey in the center. And it’s a very easy dessert to make. This version is made for two, but if you didn’t want to share, we’d understand. Get the recipe: http://nyti.ms/2JIarVO
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26 Comments
That's hot
just undercooking a small cake is one way to do it I guess.
Is there a pistachio version of this?
Who else is devouring the whole thing to themselves? 🙋🏻♀️
That is one simple, sexy cake!
🤩
Yuuuuum
I love the music
What do you mean for two? i can eat the whole thing alone under 5 minutes
INGREDIENTS
3 ounces/85 grams bittersweet chocolate, 70 to 74 percent cacao (not chips), chopped (about 1/2 cup)
3 tablespoons unsalted butter, cut into cubes, plus more for the ramekin
3 tablespoons granulated sugar, plus more for the ramekin
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
⅛ teaspoon kosher salt
2 tablespoons all-purpose flour
Confectioners’ sugar, to serve (optional)
What's the jazz song called
Would love to know who is playing the music!
I try it but is not lava cake is a cup cake 😂
I love the editing style! Wish there was more of this ❤️
This video suck. It don’t tell you how much you add… this is just a flex of the lava cake…
Very nice recipe!! Thanks for sharing. I love all your recipes.. New friend connected here. I hope you'll connect back. Stay safe and stay connected. wish you success!!**z
Great, efficient recipe and dig the tunes.
thx for sharing your recipe. I made lava cake this weekend
https://youtu.be/4ksvlG55qVE
I use less butter and chocolate but it’s still yummy and rich chocolate flavor
It’s really a easy making dessert and super tasty
so good 🤤
Do I cook it in the microwave
PREPARATION
Heat oven to 425 degrees and butter a 10-ounce ramekin. Dust the buttered ramekin with granulated sugar.
2. Combine the chocolate and 3 tablespoons butter in a heat-safe bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. (Alternatively, combine in a bowl and microwave in 30-second blasts, stirring in between, until melted and smooth, about 1 minute.) Remove from the heat and set aside.
In a medium bowl, combine the 3 tablespoons sugar, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Whisk in the flour until smooth.
Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
Pour the mixture into the ramekin. Bake for 12 to 14 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. (You can also cover and refrigerate the batter up to a day in advance. Add an additional minute or 2 to baking time if you are baking the cake directly from the refrigerator.)
Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with confectioners’ sugar and serve with ice cream or whipped cream.
So, it's just… Undercooked cake? 😩
me jus loving the sax (i’m a tenor sax jazz player)
would it have killed you to add the amount of each ingredient???
Made it for the wife for Valentine’s Day and it was a winner!! Very rich for my taste but it’s fantastic if you love dark chocolate! 🤤
What the h e ll is this