Molten Chocolate Cakes (Classic Version) - Joyofbaking.com

[@pnsange]

I tried out ur vanilla cupcakes recipe and it was delicious . Must say u r so very precise so organised neat tidy in ur kitchen . I really luv the way u explain out things so well its so helpful to a newbie baker like me . U must b a trained pastry chef for sure . U really know what u r talking about . Thanks again !

[@irpiniatoronto9507]

Dear Stephanie - I just knew you were Canadian - I am so impressed with your site and wanted to tell you much I love your recipes and demonstrations. This past weekend I made the vanilla cake with pink frosting, and my Partner Ted said "Did you make that?". I responded, Stephanie and I did - haha. Thanks so much and keep them coming ok, also love the butter tarts (I really knew you were Canadian them...) Big kisses from Toronto Canada.

[@cookingmamabyafsheenshahid1501]

Plz like n subscribe my channel Cooking Mama by Afsheen Shahid

[@joyofbaking]

The mixer in the video is a Kenwood Titanium Chef KM010. I used to be sold by Delonghi as a DSM5 but it is no longer sold that way. Amazon has it as a Kenwood KMC010.

[@Randomperson690]

I love this recipe and have used it many times now. I often have cravings for it and also have used it as a basis for a sugar-free version. Thank you so much!

[@sariefebriane9416]

Randomperson690 would share your sugar free version please?

[@joyofbaking]

Yes, you can remove them from the ramekins. Just run a knife around the inside edge and turn them upside down onto your plate. I usually wait a few minutes after I take them out of the oven to do this, so they won't fall apart.

[@joyofbaking]

To make it easier to remove the cakes from the ramekins. You can also dust the insides with cocoa powder if you prefer.

[@joyofbaking]

Beating the whites and yolks separately gives the cakes a light souffle-like texture. It doesn't affect the flavor.

[@joyofbaking]

You could do that. Butter and sugar just adds a touch of sweetness and crunch.

[@cinnamonbunnytea]

I've always been nervous about making these but, I must say, you made them quite easily. Great tip about preparation ahead of time. Thanks Stephanie!

[@joyofbaking]

Normally, after 15 minutes you should have a thin crust on top, but underneath it should be still soft. The longer you bake the cakes the firmer the inside will be. Not sure how your oven works, but normally you only need the bottom element on.

[@joyofbaking]

I like to use a semi sweet or bittersweet chocolate that I like to also eat just as it is.

[@poulara1985]

Thank u very much for this video.Being from Europe, I really appreciate that u "translate" to all measurement units!

[@hodaibrahim4284]

Δήμητρα Πουλαρά ض

[@cookingmamabyafsheenshahid1501]

Plz like n subscribe my channel Cooking Mama by Afsheen Shahid

[@cornmusket5468]

Ppppppp

[@its_juli8335]

Thanks for this demonstration :) I love the way you always have a matching colored apron to your top on :D

[@joyofbaking]

Yes, you can add some to the batter.

[@joyofbaking]

You can use any type of container that is heatproof and can be put into the oven.

[@joyofbaking]

You could use any type of small heatproof bowl or dish.

[@joyofbaking]

They are Spode polka dot ramekins. I bought them at Bed Bath & Beyond.

[@joyofbaking]

Yes, the cakes do start to collapse (like a souffle) shortly after baking. And yes, the outside has a crust, while the inside is "molten". If you want more cake, then you can just bake the cakes a few minutes longer.

[@joyofbaking]

You can use any type of dish or bowl that can be put into the oven.

[@joyofbaking]

I'm sorry, but I really don't know if you can make this in a microwave.

[@joyofbaking]

Yes you can remove them from the ramekins before serving.

[@bomacookies7182]

Hello im. From kuwait today i make it. And it was relly perfect thank you 😍

[@joyofbaking]

You can do it by hand, using a wire whisk, if you don't have a mixer.

[@crazymomhappymom3315]

I love you and I love all your recipes ... They are a success and a big hit every time .... Thank you so much

[@RianNa76]

So true! I agree with u❤❤❤

[@joyofbaking]

I've stored the batter for about 6 hours in the refrigerator before I baked the cakes.

[@geethabhatt202]

Tried this one out! Came out great thank you Stephanie as usual a great teacher and a wonderful Baker . Lovely following your videos

[@joyofbaking]

Yes.

[@joyofbaking]

I really don't know. I've never tried baking them in the microwave.

[@0wacko0]

You are the only baker on KZbin i've watched that doesn't use a KitchenAid. hooray for Kenwood Mixers!!

[@joyofbaking]

When you beat the yolks and whites separately, it makes a lighter batter.

[@joyofbaking]

I'm really not sure how it would be if you made it in one big pan. It should be okay, but since I've never tried it, I can't really say for sure.

[@joyofbaking]

I use a Kenwood titanium Chef KM010.

[@joyofbaking]

You want to use heatproof mugs, that can be put in the oven.

[@joyofbaking]

Yes you can leave it out

[@joyofbaking]

We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.

[@joyofbaking]

It is cooked, just not quite as much as the outside edges.

[@extraordianarynails]

I just made these and I let them cool a lot and they weren't melty on the inside but it was so fluffy it was like the best thing in the world ever thank you soooooo much!!!!!!!

[@joyofbaking]

How soft they are inside depends on how long you bake the cakes. It will also depend on how long they are left to cool before serving. Because when they are hot from the oven the inside is quite liquid. But once they have cooled to room temperature their texture will be more like a soft cake.

[@joyofbaking]

The oven temperature should be set at 400 degrees F (200 degrees C).

[@Hilariooosite]

Can I make this in a big scale? I mean like make it into one big cake that I can cut up in slices?

[@cookingmamabyafsheenshahid1501]

Plz like n subscribe my channel Cooking Mama by Afsheen Shahid

[@joyofbaking]

Yes, salted butter is fine.

[@joyofbaking]

I've never tried making these cakes with white chocolate.

[@waylonskitchen3525]

great video love your channel

[@nilufahazar8104]

u r recipes r amazin i love those

[@danaalkhmis8333]

I turned out awesome! But one of the 6 all fell apart when I flipped them and it was a flat surface though ITS SOOO YUUMMMY but I have a question it took me a whole pack ofnhershy can't I just use powder or it won't have the melted part

[@danaalkhmis8333]

Of hershy*

[@NoraCeccopieri]

Thank you! Happy Holidays!

[@TuyenNguyen-kz2wl]

Hi Stephanie, im a big fan of mexican buns but i cant find any video which is detailedly demonstrated and easy to follow like yours. I really appreciate if you can help me.Thank you!!

[@lynnjohnson4323]

Made this recipe three times at least. Always a hit. Can you tell me why mine caves a little? Do I mix too long?

[@joyofbaking]

The cakes will sink in the middle as they cool. That is normal.

[@lynnjohnson4323]

Thank you. My kids LOVe this recipe ♡

[@ayeshaayub1223]

Hi ☺️ Just wanted to know whether i could use vanilla powder instead of vanilla extract? 🙊 If yes, what is the quantity? Thank you in advance! ☺️☺️

[@RaghuvirVarma]

Is it necessary to use 'granulated' sugar, cause in my country, you only get sugar in the form of crystals? How would replacing it with powdered sugar work?

[@jerrytafuro189]

Dear Stephanie , after i butter and flour the ramekin with coco powder so the molten cake dosent stick and after i bake these cakes can i flip them upside down onto a plate and remove the ramekins for a free standing molten chocolate cake ? or will they fall apart ? Love the video these cakes look Delicious ! Thank you for posting the recipe

[@irenenergy]

Hi! I'm wondering if you could make a molten chocolate cupcake video. It's extremely difficult to get right sized ramekins here. been searching for years but no luck. Or can this recipe be made in cupcake liners and tray?

[@masudiqbal5315]

i love this for my kids thank you very much for showing this and i made it just like yours

[@girlintrouble2]

Yeah I was surprised to see you have a Kenwood, this video looks older and the mixer is black, same shape as a Kenwood but Ive never seen a black one. Very surprised you dont have a KitchenAid. With Kenwood being a British brand I didnt think it was available across the pond. What made you choose it?

[@20farheen]

hi i hav watched many vedios on baking cakes i would like to know why do you seperately beat the egg white and the yolk what is the difference in doing so or beating it together

[@chittumboy88]

Thank you, Joy. I will be making this for my wife

[@cathyrunnels1964]

Making this tonight. Time will tell!

[@truthbomb2184]

It's been 5 months, probably burnt in oven

[@kelseymarie6883]

can we use milk chocolate?

[@joyofbaking]

Unfortunately, because these need to be baked, you do need to use oven proof containers of some type.

[@kaabooom3766]

is it fine if I use cocoa powder instead of the chocolate ??

[@Sigi98]

since I have only two ramekins of that size can I put half the batter in a bowl and in the fridge and then put put the cold batter in the ramekins after I finish with the first two ones?

[@joyofbaking]

You can double the recipe.

[@MsSpark111]

Can you explain why you coat the ramekins with sugar (and butter) and not the usual flour and butter?

[@PepsiGirL]

With molten cakes I have always wondered if it is safe to eat the batter in the middle. It isn't cooked right?

[@dhaniakarlina3914]

Thank you! The recipe turn out great!

[@asmaa1857]

I loved your kitchen

[@mohamedgado6134]

always the best recipes :) do you have a recipe for a cake without butter , eggs & milk?

[@TheGweng2002]

This tasted so good tyanks for sharing the recipe

[@priyaprajapati7802]

If i want to make lava muffins, how many would be made, and how long do I have to bake them? If there are any other changes that need to be made, then please let me know.

[@NoraCeccopieri]

Thank you Stephanie! Would you recomend and tell me which brand is your mixer? I want to buy one... Thanks a lot

[@cancerv2540]

Hello Stephanie... tried your recipe and turned out great. Just wanted to ask that mine collapsed drastically after 10-15 mins. is this normal?

[@joyofbaking]

When you take these cakes out of the oven then do collapse. They are very similar to a souffle.

[@cancerv2540]

Joy of Baking Thank you. They were delicious though:)

[@FirebladeCBR]

What's the difference between royal icing, regal icing & fondant icing. All are readily available in the uk but don't know which to use. Thanks

[@ThreeArabianHorses]

Thank you for your wonderful recipe! I am looking forward to making it today. But if i don't have dark chocolate, will it be okay to use milk chocolate?

[@revathirangaswamy5339]

hi.. pls suggest.. I made the cake but even after 15 min, the cake looked wet on the top.. and further baking 5 mins made it hard, not runny.. should I leave it to rest in the oven to harden on the outside or take it out? I use the bottom heating and place the ramekins in the middle rack. or should i use the top heating? pls reply

[@Notimetokook]

HI stephanie, Can I use coco powder instead of chocolate? I do not get a very good quality cooking chocolate where I live.

[@3003marj]

love your videos! thanks for sharing

[@20farheen]

but does it effect the flavour of the cake or does it hav any change in the taste or texture of the cake

[@sanumize]

your recipes are the best !! and very exact ..

[@rumshafarooqui4943]

My cake became flat and no liquid chocolate came out. WHAT did I do wrong? What I think is 1: I used dairy milk chocolate , may i shouldn't have used them? also ts color was not dark like yours. 2: I insert a toothpick to check one cake and as I do that cake which was rising it came back. like a balloon. 3: But I didn't insert a toothpick in all on them, still they came back flat, they were rising but then I don't know what happen? 4: My cake rise ver well but you said there would be cracks , its surface will became hard and middle soft .. but my whole cake was soft but it really rised .. Sorry for my english .... ,.......................... Please tell me what are the possiblities?

[@kingdomgirl08]

I have been looking for molten lava cake recipes and one thing I notice is that some call for flour, some don't and the amount of flour widely varies..do you know why that is and what the difference in the outcome would be? My girls requested these for V-Day and I have never made them before.

[@laswans.2968]

This one I have to try. It look like a pudding cake a woman made and shared with my family when we were on a camping trip. IIt was in the real early 60's. I have been looking now and then for my whole adult life and never found anything even close. But I think this might be a winner. I don't know but for some reason I thought she baked it in an 8x8 glass pan. But I was just a little kid and it was so long ago. So I don't really know. I want to try this soon. I don't have any kind of mixer but I have an old vita-mix and a regular blender. What do you think? Maybe I should go to the 2nd hand store and get myself a Christmas present? And btw...Merry Christmas and a Peaceful New Year!

[@eleonororbita5214]

Hi stephanie...hope you make a tutorial video of brazo de mercedes cupcake...thank you...

[@shihui350]

Dear stephanie, may i know what you'll suggest to use other than ramekins? because i dont have a ramekin at home!

[@love-dbk]

Misses Stephanie what can I do.i don't have heat prove bowls.i really want to make ur recipes.

[@ericagoats4610]

Good recipe

[@Poorani27]

Hi stephanie! Can we use regular milk chocolate for this recipe?

[@love-dbk]

can you plzz tell me what kind of dish can you use for this recipie because I don't have a dish like that?

[@aartisalvi7301]

that's an awesome recipe but what can we use instead of cocoa powder

[@tahneecunico6027]

Do you need to use cooking chocolate or just normal chocolate?

[@lalala1234560]

Can you bake these in mugs? Ceramic ones that are microwave safe?

[@sanyanoorani3495]

hi just one question i am actually looking for a stand mixer and yours is very nice so i just wanted to ask where did your stand mixer? can you please tell me

[@joyofbaking]

It is a Kenwood Titanium Chef. There are many places to buy it depending on where you live. Google it and you should find a place near you.

[@sanyanoorani3495]

Joy of Baking okay thank you

[@ebonynorris7931]

ThanKyou for doing the australian conversions, great video!

[@kathirkathir5080]

awsome video

[@nataliapaulin]

how are the cute dishes called? where did you got them?

[@rayleighw7361]

if i have leftovers of the lava cake and i store them in fridge, and microwave them the next day, will it still hold the lava shape? or it will not going to ooze out like so? should we serve them immediately after taken out from oven? Thanks before! :)

[@chirayuliyanage3173]

I think it is delicious

[@okaioka]

is it possible to pop them out and serve the on a plate?

[@ericfung8575]

you can substitute the cream of tartar with lemon juice or vinegar. It works very well when it comes into beating the egg white. The eggs white will hold its shape better.

[@EducationbyUmair]

can we use milk chocklates in your recipies like chocklates we eat usually. please please reply thank you!

[@stephaniealmeida7310]

great§ i've made them and they are amazing! thank you. i knew the french recipe but this one is much easier and flufy... p.s. we have the same name :p

[@CathyAndChristineXO]

can you please reply, can i just hang mix it? i dont have a mixer or anything like that.