How to Make Molten Chocolate Cake
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www.notimetocookdinner.com Imagine the lightest and moistest chocolate cake you've ever eaten. Now imagine it served warm with a little whipped cream or vanilla ice cream. As you take your first bite, you discover an added bonus, a molten river of dark chocolate cascading from the center. Sounds amazing, right? It is! Get the full recipe and more free cooking videos at www.notimetocookdinner.com
Tags: chocolate cake, dark chocolate
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Thanx.. I am gonna try it..
Demon, it’s not raw as much as it is not fully cooked. As long as you’re using pasteurized eggs you should be totally fine.
But that’s raw eggs and batter in the center, isn’t that bad for you?
@NoTimeToCookDinner i think he meant using chocolate bars like Aero lol
@crimson7o7 Fahrenheit i assume. celcius is kinda intense lmao most ovens are always in fahrenheit
@selenaromero96 todd wilber is alright but he does it the lazy way, its not the same
This video is great and the cake came out great but Todd Wilburs clone was a little simpler and easier to make
Hey aqs, I’m not sure I understand your question. If you are referring to the brand Baker’s Chocolate, no you do not have to use it. I didn’t use it either, as there are so many better chocolates out there. The brand I used in the video was Scharffen-Berger bittersweet chocolate (70 % cocoa). Hope that helps.
this cake looks fantastic … and so easy , and i really want to try it ,but i have a question : does the chocolate has to be a baking one ?
Cool. Lemme know how it turns out.
hahas, ok thanks, will try this out hopefully some time this month.
You may ask as many questions as you wish :) To answer this one – Fahrenheit.
thanks, but can i just ask one more question, you preheated the oven to 350 degree Fahrenheit or Celsius?
2 sticks of butter = 8 ounces (US) or a 1/2 pound (US). Hope that helps.
-Kirk
can i just check, what is the weight of the butter you used? cause i’m not to sure if the weight your 1 stick of butter is the same as the ones sold here..
Sorry to hear that you thought it was bland. It’s actually the first time I’ve heard that. If you liked the texture of it I think the solution is to add more sugar. A pinch of salt is always welcome as well. I invite you to make it your own.
Hey Chef, thanks for the video. It was very easy, but I have to be honest, this recipe was not very good. It turned out like it was supposed to, but it was not sweet enough. It tasted like a brownie without enough sugar, and the lack of salt kept the full flavor of the chocolate from coming out, making it quite bland. Just my experience. The video is great, though–you’re an entertaining chef!
awesome.. wow this is very nice.. THANKS…
cuz it’s delicious and creamy and sweet and refreshing :)
omg that looks so nice! i sooooo wanna be a chef! and this is what i could make omg! 5/5 lovely video! 1 qestion i wonder why alot of chefs use vanilla ice cream?
You could try it, but I would guess the texture won’t be the same. Remember that this recipe makes 6 servings, so you’re really not eating that much egg in each serving.
-Kirk
hi, i usually don´t eat eggs can i use less eggs? thanks
That’s the first time I’ve heard anything like that. Maybe you ate too much. These desserts can always be split between two people.
i tried this recipe yesterday and the cake sat heavily on my stomach, so everyone got stomach ache. all ingredients were fresh. there was too much eggs, butter and chocolate. i guess this recipe isn’t good for europeans and asians who don’t like it that overloaded. (srry for my bad english)
Thank You so much =)