Aw man. My bride makes an oven version of this lava cake she got from her grandma years ago. Always delicious! Thanks for the recipe. I will be trying this soon on the EGG.
Eric Gaphart has really grown with the last couple of videos. Excellent presentation! Informative with many good tips and no redundant small talk. Looking forward to future videos
Amazing, went down to Mexico on a deer hunt, last week, used your recipe, but without the Kamado Joe, can't afford one just yet, anyway's the hunting crew loved this desert while outdoors, used an ole fashioned charcoal grill and three cast iron skillets. They loved it.
Just finished my first go of this Chocolate Lava Cake. All I had was a 10.5" cast iron skillet so I had to go with a big pan so it didnt overflow. Looks like I will be buying a 12" Lodge. Thank you.
This was my Dad's favorite dessert that I made for him...with one difference, in place of the hot water I used coffee! Does wonders to that chocolate flavor!!!❤
Another great video from Chef Eric. I don't like most deserts because they're too sweet typically. I think this would be really good, plus serving it family style would be a bonus.
Chef Eric it is always a pleasure to watch your video's. When might we see New models of the kamado Joe's hit the street, where you might show us all the options you have with there new cyclonic system.
I made this today for my family and it turned out great! Thank you! Very rich! In case it hasn’t been pointed out, in the video you say 1/2 cup of sugar added to the flour, but the recipe says 1 1/2 cups. We followed the recipe and it was just right.
I followed the video. Because the recipe said pour the batter on top of the batter and the video was opposite. 😢 idk how this is gonna be. In the oven now
Oh my gosh, just made this for my girlies and wow! Epic recipe, and so damn easy it seems like it's never going to work! Anyway the scores are in 10/10 from the chocolates living fiance, 9.5/10 from the 11 year old 🙈 I feel like I somewhat failed lol
Chef Eric my diabetes thanks you! :🤣🤣🤣 But seriously, this is a recipe I can make and enjoy(in moderation of course) with the grand kids. Awesome video!
OHHH, the grand kids will go crazy over it. Make sure to let them measure and mix, you can not go wrong. If it does not turn out, you will have delicious chocolate soup! All the best. Chef Eric Gephart
So easy and quick to do this. Got some 1 portion sized cast iron pans, and serve to guests with vanilla icecream on top. Always a blast. Cooks in my Kamado Big Joe, on the residual heat while we are having the main course. How to improve?........thinking of adding wallnuts.
Se ve espectacular!! Muchas gracias!! Hay alguna proporción para los ingredientes? Por ejemplo, cuanta azucar y agua hervida deberia ser si uso 1/2 kilo de harina? Es para compartir! 😵😁
I've seen this and have been wanting to make it for a while and I'm in the process of making this... I stabilized the kamado joe big Joe at 350 with the cast iron in there but when I put the butter in the pan it sizzled and melted quickly and burned. Nothing like the video. Not sure why there's such a difference but the butter was for the garbage. I'm going to try it again with a different approach. Any suggestions please let me know.
It looks amazing, but is it really supposed to be that soupy on the bottom or did you just not cook it long enough. Not criticizing by any means, just noticed that it looked soupy on the bottom and wondering if it just wasn’t finished cooking. Thanks. P. S. I will be definitely trying this 🤪🤪🤪
It did look a little loose. A bit more time resting and it would drink the liquid. But it should be looser that chocolate cake. Thanks heaps for watching. Chef Eric Gephart
It looks incredible and I'm going to definitely try it but that is in no way a lava cake. Lava cakes have a distinct milk chocolate center. It's closer to a dump cake like you referenced earlier.
We did a ceviche recipe together and shot some cool adventure videos in south beach at a wine and food event. Thanks for the great comment, i am sure there will be more to come! Chef Eric Gephart
any Trinidad Moruga Scorpion or even Carolina Reaper flavors?? and death nectar with a jalapeno or two would be could for a new extract called bald faced hornets blood.
It'd be nice to let people know to use a 12" skillet instead of the standard 10" Lodge. You said it's impossible to F up this recipe? Well I F'd it up and F'd up my grill with an uncleanable caramelized goop of crap from the boil over. Please tell people what size pan to use....like every other chef and cook indicates on the entire internet!
