(upbeat music)
- Hey, everyone, it's Natasha
of natashaskitchen.com
and today I'm gonna teach you how
to make chocolate lava cakes.
These are so easy to make.
They come together in about 30 minutes
and they have the most
decadent surprise inside.
You're gonna love this recipe.
Let's get started.
(hands tapping)
(bell dinging)
You'll need four eight ounce ramekins.
Grease those with butter
then dust the insides with
a little bit of flour,
tapping out the excess.
This quick prep will keep the cakes
from sticking to the cups.
Place those on a baking
sheet and set them aside.
Also, preheat your oven
to 450 degrees Fahrenheit.
Next, set up a double boiler
and you don't need any fancy equipment,
just a medium saucepan.
Add some hot water to the bottom
and place a medium
mixing bowl over the top.
You wanna make sure the
bowl is over the steam
and not over the water.
Add six ounces of
semi-sweet chocolate chips
and one stick or half a cup
of unsalted butter, cut into pieces.
Keep that at medium, low heat,
you just want the water
below to stay at a simmer.
Stir constantly for about
three to five minutes
or until the butter and
chocolate are completely melted
and well blended then take it
off the heat and set it aside.
Now in a second large mixing
bowl, combine two large eggs
and two egg yolks.
You can keep the egg whites
for breakfast the next day,
we have a great recipe on our
blog for an egg white omelet.
Next, add 1/4 cup of granulated sugar
and a 1/4 teaspoon of salt.
Beat those together with an
electric mixer for five minutes
or until the eggs are
lightened in color and whipped.
You can see how thick and
fluffy that mixture is
when you pull up on the whisk.
Pour all of your warm chocolate
sauce into the egg mixture.
Also add one teaspoon
of real vanilla extract
and we use a homemade vanilla extract.
I have the tutorial linked in the notes.
Fold that together until
it's mostly combined
then fold in three tablespoons
of all-purpose flour
and continue folding until
it's very well-blended.
As soon as that flour
is well incorporated,
stop mixing and divide
the chocolate batter
between the four prepared ramekins
and I love using my trigger
release ice cream scoop,
it makes this process a little less messy
and a little bit easier.
I'll link to this and
all of our favorite tools
for making this recipe in the notes.
Make sure you get every last
drop of that tasty batter
and once they're evenly portioned,
bake in the center of a preheated oven
at 450 degrees Fahrenheit
for about 10 to 12 minutes.
My oven takes closer to 12 minutes.
You want the outsides to be firm and dry
and the centers should be
soft and just barely wobbly.
All right, these are out of the
oven and they smell so good.
Super chocolatey.
So what we're gonna do is,
let them rest for one minute
and then as soon as that minute is up
you're gonna transfer them to plates.
My plates don't match, don't judge me.
(laughing)
All right, and then take one of them
and use protection for your hands
because the bowls are still hot.
And.
I'm just gonna take that.
And invert it onto a plate.
(plate clanking)
Oh, there it goes.
(laughing)
Uh-oh, that's not
something you wanna hear.
(giggling)
Normally these come out really easy.
Normally, I dunno what's going on today.
(bowl clanking)
Okay.
And our second one.
And you wanna bake these until
they've puffed up nicely.
They should be dry on the outside
but soft inside with just the slightest
bit of jiggle in the center.
That's how you know they're done.
Voila!
(laughing)
And when I put them on the plates.
I do like to put them off
to the edge of the plate
because I like to put a
little bit of ice cream
and berries to serve.
So let's just scooch
those over a teensy bit.
And I'm gonna go get some ice cream.
Be right back.
All right, I'm so excited.
I got a fresh tub of ice cream
that's just the best thing ever.
(giggling)
Okay, and I don't like
putting ice cream on top
because I don't want
the flavors to compete
and it cools down the cake
and this is best served warm
so you've got that ooey-gooey filling.
You don't wanna cool it down too quickly.
So what I love to do is
I like to dust the top with powered sugar.
Which looks so pretty.
Generous amount.
And then.
A scoop of ice cream on the side.
Okay.
And that's gonna start melting
a little bit next to the warm cake.
And, of course, some fresh berries,
because they looks so pretty and chocolate
and berries just goes so well together.
We're gonna cut them in
half to make it prettier.
The easiest way to dress up dessert.
Throw a few raspberries on there.
Just to fancy it up and
that's all there is to it.
We're gonna dig in 'cause I cannot wait.
Okay, here we go.
Find my spoon.
(giggling)
Okay.
(exhaling loudly)
Deep breath.
(giggling)
Oh!
Come to mama!
And you can see how that chocolate lava
just pours out of the cake.
So yummy.
Yum.
I want some of that filling
with some of that ice cream.
It really is a good combination.
Such a treat.
That is so decadent and creamy.
It's kind of like having a
built in frosting in your cake.
(laughing)
And I can't believe there's
only three tablespoons
of flour in this whole
cake but, wow, it's good.
This is such a romantic
and decadent dessert.
They serve this in
restaurants all the time
but homemade, I'm telling you,
homemade is so much better
and can you believe how easy that was?
Like, ridiculously easy.
(laughing)
This is pretty failproof
and I hope it becomes your
new favorite chocolate dessert
because this is seriously
every chocolate lovers dream.
That's me right here.
(laughing)
All right, I'm gonna
enjoy the rest of this.
Hope you enjoyed this episode and,
hey, before you go, before you go!
Make sure you check out some
of our all time favorite,
special occasion worthy
desserts, right over there
and don't miss that one right down there
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We'll see you on our next video.
