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Molten Lava Cakes Recipe - If you're looking for some chocolate Valentine's Day dessert ideas, give this chocolate molten lava cake recipe a try. It's decadent & delicious—perfect for Valentine's Day!
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Molten Lava Cakes Recipe: https://www.pauladeen.com/recipe/molten-lava-cakes/
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0:01
- Hey friends, thanks for coming
0:02
in the kitchen with me today,
0:03
because I'm gonna be sharing a recipe
0:08
that we probably all had at one time or another,
0:12
and we love to eat this recipe.
0:14
And you're gonna find me in, say, the next five videos,
0:20
I'm gonna be making things
0:21
that I think adds a lot to a Valentine's dinner
0:26
for your sweetheart.
0:28
And look, I'm even wearing my Valentine's sweater today
0:32
while I make this.
0:33
You can't hardly see the Valentines on it,
0:35
but it is my Valentine sweater,
0:37
and I wear this once a year,
0:39
one time a year around Valentine's Day.
0:43
But before we do that,
0:44
I just want to remind y'all out there
0:48
to subscribe to the Paula Deen YouTube Channel,
0:53
and that way,
0:56
y'all are gonna be notified about everything.
0:58
If you don't subscribe,
1:00
then you're gonna miss all the notices.
1:04
So just a quick reminder:
1:05
Subscribe. Subscribe.
1:09
(Paula chuckles)
1:10
Okay.
1:12
I don't know if I even said the name of the recipe
1:14
that I'm making today,
1:16
but it's the Molten Lava Cake.
1:22
And Theresa and I yesterday was thumbing
1:24
through some of my books,
1:27
and she pulled out "Paula Deen Celebrates."
1:30
And you know what?
1:32
This is one of my favorite books, Theresa.
1:34
But, you know, I kind of just forget about it.
1:37
I have my "Kitchen Classics" book
1:41
that I just, it stays in my eyesight
1:45
all the time.
1:47
So I just go to that.
1:47
But this is a wonderful book,
1:50
full of wonderful recipes,
1:54
and Martha Nesbit, a friend of mine,
1:56
collaborated with me on this book,
1:57
and she is one talented girl.
2:02
So the recipe is in "Celebrates."
2:05
I don't know what I did
2:05
with the jacket cover, but it's gone.
2:09
So we're gonna make this today.
2:13
Hope it turns out.
2:15
You might want to make it before Valentine's Day
2:18
to just practice.
2:19
How about that?
2:21
So, we're gonna start by greasing our,
2:28
whatever, whatever kind of little container
2:31
that you're using.
2:34
I've got these precious little Valentine hearts,
2:39
you know, that I'm gonna make mine in,
2:42
but you want to make sure, because we're gonna empty...
2:46
We're gonna turn these over and empty 'em out
2:48
onto a plate.
2:50
So you're gonna want to make sure
2:51
that it's greased very good.
2:55
And I'm using one for baking,
2:57
because it has flour in it.
3:00
So if you don't have that,
3:01
you can always rub it with some solid shortening
3:06
and then sprinkle it with flour.
3:09
And that'll give you a better chance
3:11
of rendering a perfect product.
3:15
So we've got our little ramekin dishes
3:17
that we're gonna make our lava cake in,
3:19
and the next step is gonna be to melt our chocolate.
3:23
Now there's a couple of different ways
3:24
you can melt your chocolate.
3:26
You can choose to do it over a double boiler,
3:30
which personally,
3:31
I think that might be the most accurate way to do it.
3:37
But you know, we've gotten, in this electronic world,
3:40
so I'm sure that 95 percent of people out there
3:44
probably do it in the microwave,
3:46
which is what I'm gonna do today.
3:50
But Theresa has been doing some research
3:52
on different chocolates.
3:56
And I know that you have to be very, very careful.
3:58
You can't get it too hot,
3:59
but Teresa was actually sharing with me
4:01
the temperatures that your different chocolates
4:05
should never go over,
4:09
and the white chocolate will seize up the easiest.
4:12
I think it's, like, no hotter than 85 degrees.
4:16
Milk chocolate's right there in the middle.
4:18
I think it's, like, 88 degrees or 86.
4:23
And then your dark chocolate can take the most heat of all.
4:27
And that one's 88.
4:28
- [Theresa] 90.
4:29
- 90.
4:31
If y'all are out there watching and listening,
4:37
send me different tips and hints
4:39
that you got, you know, maybe
4:41
from your mama or your grandmama.
4:44
I just love hearing what they call old wives' tales
4:48
that work!
4:49
- [Theresa] Mm-hm.
4:50
- Isn't that great?
4:51
So share, share y'all's memories with me.
4:54
All right, so I'm using six ounces of...
4:59
Let me make sure I'm saying this right.
5:02
Six ounces of uh...
5:06
Where is it?
5:08
- [Theresa] Bittersweet.
5:09
- This is the bittersweet, bittersweet, and it is bitter.
5:14
So we'll start with that.
5:15
And then we've got...
5:18
How many ounces does this say?
5:20
Two one-ounce squares of semi-sweet chocolate.
5:23
And you'll notice, we're not using my favorite,
5:28
which is milk chocolate,
5:32
but I am doing this according to the way we wrote it.
5:35
All right, so I'm gonna go into the microwave,
5:38
and I'm gonna microwave it for 30 seconds.
5:41
If it's not hot enough or at the right temperature then,
5:44
I'm gonna add 15 more seconds to it.
5:51
What, Theresa?
5:52
- [Theresa] You wanna add your butter.
5:53
- Yeah.
5:54
- [Theresa] This is not actually
5:55
one of those recipes, Paula,
5:56
where you have to really be as heavy on the temperature
5:58
because of the butter that you're adding,
6:00
is what I read.
6:01
- That's right.
6:02
- [Theresa] It's when you're making
6:04
one of our other recipes.
6:05
- Yeah, the butter is cutting the strength of the chocolate.
6:08
So it'll be okay.
6:12
But if your first time around, it's not right,
6:16
reheat in 15-second increments,
6:22
because it will seize up on you.
6:26
This looks really, really good.
6:31
And as Theresa was saying,
6:34
the chocolate that we are gonna do
6:36
in the next recipe is really gonna,
6:39
gonna have to be precise on that.
6:41
But because we added the butter,
6:43
and I had this in there,
6:45
I ran it for 30 seconds.
6:47
Then I ran it for 30 more seconds.
6:50
And...
6:53
So it took, like, maybe a minute 15 seconds
6:57
to melt this.
6:58
So now we're gonna add our eggs.
7:07
Let me get a fork,
7:13
so I can beat these eggs up.
7:16
And we're just using yolks,
7:19
and I'm gonna have to find...
7:24
a pie to make so I can use those three egg whites.
7:27
How's that sound?
7:29
(Paula chuckling)
7:31
Y'all picking up what I'm putting down?
7:35
All right.
7:36
So...
7:40
Got those beat up.
7:41
Now we're gonna add our flour.
7:47
And I want to get that beat real well, so it won't be lumpy.
7:54
(Paula beating up the mixture)
7:58
Look how dark that chocolate is,
8:00
that bittersweet, that bittersweet is...
8:04
- [Eddie] It smells so good.
8:06
- [Paula] You like dark chocolate, don't ya?
8:08
- [Eddie] Well, I like all chocolate, but, I'm in.
8:11
(Paula chuckling)
8:12
- Me too.
8:13
I can eat dark chocolate, but I prefer the milk.
8:16
All right, next, I'm gonna add our...
8:22
confectioner sugar.
8:24
And I decided to go ahead and add these two things
8:28
before I added the eggs,
8:29
because it was really nice and warm,
8:33
and it could have cooked our egg yolks.
8:35
And I didn't want to have scrambled eggs
8:37
along with my chocolate.
8:39
So next, I'm gonna go ahead and add a little liquid,
8:44
and that's gonna be in the form of vanilla.
8:48
Gonna add a teaspoon of vanilla.
8:51
Maybe.
8:54
(Paula chuckling)
8:58
I got it!
9:00
(Paula chuckling)
9:02
You know how they'll crystallize on that cap sometimes.
9:06
All right, a teaspoon of vanilla.
9:11
That'll help make that a little easier
9:16
for me to mix together.
9:18
And then I'm gonna add two tablespoons
9:24
of something that smells so good.
9:27
Oh, no!
9:30
Look.
9:32
My cork broke, Eddie.
9:35
So...
9:38
You know, how if you store wine or alcohol,
9:43
if you don't store it on its side,
9:46
the cork will dry out?
9:48
And that's what happened.
9:49
So now the cork is down there, but it's all right.
9:52
(Paula chuckling)
9:53
We can pour around that cork.
9:55
And I'm gonna add two tablespoons
9:59
of the orange lacquer.
10:06
Oh, it smells so good.
10:09
How would you use orange lacquer, Eddie?
10:14
- [Eddie] How would I use it?
10:16
- Is it good, fruit soaked in it or something like that?
10:20
- [Eddie] I mean, I sometimes add a splash to gin and soda.
10:24
(Paula laughing)
10:26
- And does it taste like an orange?
10:28
- Ah, it give it, you know,
10:29
just a little citrus taste to it.
10:33
- Okay, so that little bit of liquid helped some.
10:36
So now in go the eggs,
10:41
and that's gonna help loosen it up a little bit.
10:46
Now I just cut on the oven,
10:47
so I can preheat the oven,
10:49
and it needs to be reheated to 375 degrees.
10:55
So these cook a little bit faster than a normal cake.
10:59
So here's what I'm gonna do.
11:02
(spraying)
11:04
I'm gonna spray that,
11:07
because I want my measurements precise,
11:11
since I'm having to divide the batter
11:16
into six different cups.
11:19
So I want to get 'em...
11:20
See how that just slid right out,
11:22
because I sprayed it?
11:24
Because I want the cakes
11:26
to be as close to the same size as I can get 'em.
11:33
One thing that I really like about this recipe,
11:35
you can go ahead and make these
11:38
and freeze them
11:42
and then just pull them out and pop them
11:45
in the microwave just for like 30 seconds,
11:49
not for much, but just...
11:51
And that's after they've thawed.
11:53
Just take them out of the freezer, let 'em thaw.
11:57
And, uh...
11:59
You can have a molten lava cake
12:03
very often.
12:06
All right, so I'm gonna kind of shake these around,
12:09
get that...
12:12
Get that batter spread out in there.
12:14
All right, so we're gonna put this in the oven.
12:17
We're gonna bake it for 13 minutes,
12:19
and hopefully the edges should be kind of crisp
12:24
but the inside is gonna be gooshy.
12:27
So...
12:29
Don't try to bake 'em until it's...
12:31
like a regular cake where you can't...
12:34
where it doesn't shake.
12:38
Say a little prayer to the baking gods.
12:44
Ouch.
12:48
All right, now the recipe reminds us that...
12:55
the edges will be crispy,
12:59
but I think
13:04
we might need to stick it back for a minute.
13:07
And then again, I'm afraid to,
13:16
because I want the center to be gooey.
13:22
I don't know if I've ever told you all this story
13:27
of my best friend, Bubbles, her experience...
13:29
I may have told y'all.
13:32
Who knows?
13:34
After 20 years, I'm bound to repeat a story,
13:38
but she and Phil were in this nice restaurant
13:42
in Atlanta.
13:43
I don't, have no idea what the name was.
13:47
And it really doesn't matter,
13:48
'cause I wouldn't say it anyway.
13:52
But she said it was a very exclusive restaurant,
13:55
very expensive.
13:57
And they were kind of known for their molten lava cakes.
14:03
So Susan needed to use the restroom.
14:08
So she gets up without asking anybody where it is.
14:11
And she goes to what she thinks is the restroom.
14:15
Now this dessert on the menu
14:16
was like either $19.95 or $21.95,
14:21
something like that.
14:22
(Paula chuckling)
14:23
So Susan mistakenly opened the storage-room door,
14:32
and she said it was up to the ceiling
14:35
with a well-known lava-cake mix
14:42
that you put in a microwave and...
14:45
Oh, my gosh.
14:48
So that may be the way we want to go
14:50
by the time this is over.
14:54
All right, my instructions tell you
14:56
to take a knife and go around the edges,
15:07
and loosen it.
15:09
Ouch.
15:12
So hopefully they'll come out.
15:17
Oh, nice.
15:19
And you know, on menu items like that,
15:22
they'll usually say, pre-order it.
15:26
You know, so they...
15:28
Bakin' it hot!
15:32
Oh, my goodness.
15:34
I said, only you, Sissy, could...
15:37
nose around like that.
15:40
- [Theresa] And not get caught.
15:41
- And not get caught.
15:48
So y'all ready?
15:50
(Paula laughing)
15:52
This is always the scary part to me.
15:55
All right, I got to figure out how I can...
16:00
flip this upside-down
16:02
without burning my hands too, too bad.
16:09
This is not gonna be easy.
16:15
Please come out.
16:17
Please come out right.
16:20
- [Theresa] I see something on the bottom.
16:21
- [Paula] You see something on the bottom?
16:22
- [Theresa] Mm-hm.
16:31
- [Paula] It's hard to lift that up.
16:33
It's slick...
16:34
- [Theresa] And it's hot.
16:36
- And it's so hot!
16:39
(Paula chuckling)
16:46
Ooh! Who said we couldn't do it?
16:52
But I will give y'all this little piece of advice.
17:00
When I sprayed it, I used too much spray.
17:03
Y'all coming home.
17:07
And too I think our ramekins were a little big,
17:10
because it made the heart thinner.
17:16
So y'all, come on.
17:18
- [Theresa] And they do say six-ounce ramekins.
17:20
I think those are bigger.
17:20
- [Paula] Yes, and ours were six-ounce ramekins
17:23
- [Theresa] Oh, are they?
17:24
- [Paula] that we used. - [Theresa] Wow.
17:26
- But maybe they could have been six-ounce
17:31
but not as deep.
17:33
- [Theresa] Yeah.
17:35
- But, you know.
17:36
So bon appetit, Eddie.
17:37
- [Eddie] It's pretty good.
17:41
(spoon clattering on the counter)
17:45
- Mm.
17:46
Michael's gonna go nuts.
17:48
It's so good.
17:50
Am I gonna be the only one to eat this?
17:54
If I am, I'm not gonna worry about double dippin'.
17:56
- [Eddie] There's five more over there.
18:00
- Yes, it is.
18:02
Yes it is.
18:09
So this is one of the five recipes
18:13
that I think that screams Valentine's Day.
18:19
So I will see y'all on the next video.
18:22
Love and best dishes, y'all.
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