"Chocolate lava cake is not just undercooked chocolate cake. That's not what makes the center molten. You take a frozen cylinder of ganache and set it in the ramekin so that as the outside cooks fully, the inside becomes molten!" - Chef (2014) That said, there are two different recipes from around the same time. People enjoy both. One is more consistent, the other is easier to reproduce in a home kitchen. One method, Coulant au chocolat, designed by Sébastien Bras in 1981, uses frozen ganache. It was designed to evoke the feeling of drinking hot cocoa after a day of skiing. Method two, from 1987, is a slightly undercooked chocolate sponge cake and is the one that popularized the dish. It was found on accident - at a dinner by Jean-Georges Vongerichten the oven were overcrowded. As the chef went to apologize for the cakes being undercooked he received a standing ovation.
I was thinking of that exact scene from "Chef," and had taken to heart that was how all lava cakes were actually made (they were bigger in the 90s, i dont really go for them so i havent seen one in person in a long time). Thank you for the informative comment!
@@benjaminthebaker well I would love to know how to bake croissants! Last time I tried baking one it was WAY to moist for my liking and also not as crunchy and airy as I wanted… I would want to improve! But of course, you don’t have to do this!! Salutations
this channel makes me feel kinda confident enough to bake something even though the only things i’ve made were frozen food in the air fryer. these shorts are so fun and calm
Baking is definitely not a hard thing to do, I learned how to bake before I learned how to cook. you should def give it a try, we all make mistakes along the way, but the important thing is learning from them☺️
I love this series. I was a professional baker for several years, and it blew me away how many lifelong bakers had no idea why they do the things they do, they just followed the recipes. Baking isn't nearly as unforgiving as people think it is, if you familiarize yourself with your ingredients and techniques.
I modified recipes quite frequently as a student and the results always were delicious. Never understood why people think they have to do everything exactly as it is in the recipe
And it’s just anecdotal evidence. If you’re still learning how to bake it’s better to follow a recipe. Especially when you can fuck everything, because you modify to much
@@mimikyubutitsactualyhornetHe never says which one is better he is completely just teaching doesn't and sharing recipes for people to find which they want most
@@vV4L1UMthere are plenty of adult stoners lol, i been sittin here toasted watching this shit too, i just dont announce it, but its funny to know there are other stoners watching with the munchies too, lighten up my guy sounds like you needa joint lol
if you're cooking for yourself yeah. but imagine ordering a lava cake and the server comes out like "here's a sponge cake instead cause our chef messed up. loser"
@@honkerdoodles2764there's a amount of difference in when I'm cooking for myself and for someone else it would make me have multiple food law violations
@@honkerdoodles2764 1. We have to remember professionality; I don't think the server would call me a loser. 2. If they mess up, they aren't going to serve it to me, they'll probably make it again. 3. If it's the right restaurant, they'll probably take it off their hands and eat it themselves.
I love how your videos have the music from the Great British Baking Show. My friend loves baking so thanks for your videos! Continue being awesome and I love watching your videos!❤️
Man I wish you put out long form vods, I feel like we lose so much in short form, considering you fit all of this in short form I can only imagine our brains would pop with long form ( also you as a creator would make WAY more of an income if you did long format) I hope eventually they start paying shorts what they deserve
People are so stuck to there opinions, there are MULTIPLE ways to make different cakes Lava cake can be made with both frozen ganache or cake batter with pasteurized eggs or there’s even a recipie that has no eggs
I thought everyone knew this! I was so surprised when so many comments were saying it should be filled with ganache instead. My mom and I have made it without ganache all the time. In fact we just use ganache as a topping instead of a filling. We never gotten sick from it nor have we heard anyone getting sick from it or complaining especially my aunt who went to ICE for BAKING!!!
You're simply the best at teaching people the "How to"of baking!!! Because you explain the entire reasons of WHY and what happens IF and I've learned more from you than anyone else lol and that's A LOT considering I'm 54 years old and live in the south😏 so you can bet your DaNG biscuits, I can bake/fry just about AnYThInG in my sleep🤗 but I still learn something new when I watch YOU! XOXOXO from Florida CUTIEPATOOTIE ❣️🙏🏼 4 ✌🏼 AlWaYs
I love how you explain things simply and give examples! This has helped so much and has gotten me to really think about things. Wish I had more time to experiment!
Nah, that depends on the recipe. This type is "under baked" (actually perfectly baked for its purpose), others use some ganache. I personally enjoy this version the most.
Of course not. The overbaked one is just a standard chocolate poundcake. But it's no good if your intention was to bake a _chocolate lava cake_ instead.
Your videos would be a great resource for people on the Great British Bake Off. Seems like some many times it’s the cook time that hurts their standings.
The overbaked cake sounds tasty not gonna lie, I liked well baked better, but a chocolate sponge cake sounds good, it’s the same thing with the underbaked cake, I guess that means you can’t really mess up lava cake to the point where it’s inedible
I think u don't cook much in your kitchen 😅 After years of cooking & baking, my hands hv become a little resistant to heat & hot things I can actually hold them for quite sometime - i don't even feel anything 😂 Thats not only me, thats just a normal thing
Wow bro taught us that when the centre is liquid and the walls are solid the lava cake is ready how revolutionary! I would’ve never guessed that when the stick comes out wet from the centre, the centre of my lava cake is liquid thus making it a lava cake, how amazing! Thank you so much!
Lava cake is NOT uncooked batter. You gonna give somebody salmonella serving raw egg. Traditionally it's a core of ganache frozen and inserted into the cake before baking. By the time the cake is done and set the frozen/chilled core has thawed and heated through providing a "molten" middle.
Wrong on two accounts. It’s not inserted but rather on top, and second raw eggs are not really a salmonella risk, it’s like 1/50000. The risk of raw desserts in the flour
Love these videos!! I use a cylinder of frozen chocolate ganache in the center so as the outside gets cooked the inside becomes molten. “It’s molten!!”
I worked at domino's for almost a year and know all the nasty secrets but I can say for a fact you are not wrong my friend those things smack like a mf especially if you let one sit in the fridge for just long enough that the center starts to solidify then eat it.. sounds weird I know but I did it once cuz I woke up at 4am and was too lazy to warm it up and I still regularly leave 1 of the 2 I get in the fridge to let it get cold 😂
Am I the only one who didn't like it. I mean it was on offer in my local supermarket in the bakery section and I wasn't expecting anything creamy in it, it didn't say that on the label so I was literally surprised by what was inside. After that I ate 2 more a week but somehow I didn't like it that much. Also because the chocolate had such a strange consistency and felt strange when swallowing
Actually I think this guy may have made them wrong your supposed to pour the cake batter around some frozen chocolate that melts in the oven while the cake is baking
@@IndustrialParrot2816My mom always told me lava cake is just an underbaked soufflé. It’s safe to eat because the temperature is high enough where you won’t get sick but still have that gooey interior. Plus surprising enough but eggs aren’t the main issue when it comes to uncooked batter. Yes there’s still a hazard but not as much as uncooked flour. Uncooked flour can harbor more bacteria in it than eggs can in some cases.
There are two recipes for an extremely similar product. The slightly older one involves suspending a frozen puck of liquid chocolate in cake batter, so as the batter turns to cake, the chocolate melts and reheats. The slightly newer one involves simply under-baking a chocolate pound cake. If memory serves, I think the original baker was actually _going for_ plain ol' chocolate pound cake, but they came out underdone by accident. In any case, they're both popular recipes. I think the only important things are how much time and effort you're willing to spend and whether you prefer hot ganache or hot cake batter.
It’s actually ok to eat it like this. There’s no bacteria because of high heat. It’s technically an underbaked soufflé as my mom puts it however the temperature is high enough that you can kill bacteria but still have a runny center. Also traditional molten lava cake should not require you to punt aby extra chocolate in the center. It’s supposed to be a more technical dish.
It makes perfect sense, but I sincerely believe that I would not think of this. If I ever actually bake, all this knowledge you keep sharing with us will come in handy! 😂 Thank you!! 😊
Chocolate lava cake is different different from regular chocolate cake. Chocolate lava cake has chocolate ganache inside of regular chocolate cake batter. So it’s not underbaked it’s just that the ganache is still molten. That’s the whole gimmick.
Really smart insted of figuring and clalculate how much time it requires to bake certain size of cake , just poke toothpick while baking no inconvenience at all
That is just undercooked cake, not lava cake. Lava cake is delicious and you better put some respect on its name. The best chocolate lava cake is done mixing chocolate with some heavy cream, making a dark chocolate liquid. You freeze an ice cube sized bit, the rod shape is best. Make cake mix, and place a rod in the center and bake the cake under its normal recipe. When you serve it, take a bit of powdered sugar and make a small pole on the top of the cake right over the melted chocolate and place the fork through the powdered sugar into the chocolate. Serve before 10 minutes of cooling is allowed to pass for a steamy presentation as the cake is opened. A variant is also hot vanilla cream lava cake where you take white chocolate vanilla and heavy cream to make a thick sauce. You can add in flavors like pumpkin spice or cinnamon to make holiday lava cakes. Top with crushed mints for Christmas, or ice cream in the summer. Apple crisp in spring, or in a pumkin cream leche bath for fall. Delicious. I WILL GIVE YOU DIABETES!!!!
