Chocolate lava cake should never be confused with real molten lava. Because if you go in with that expectations you'll end up disappointed. Subscribe: http://bit.ly/1HuynlYhttp://instagram.com/yousuckatcookinghttps://twitter.com/yousuckatcookinBook http://yousuckatcooking.comDanse Morialta by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1200026Artist: http://incompetech.com/RECIPE1 egg plus 1 egg yolk cup sugar Beat with motorized blendicles for a few minutes until it all gets bigger and fluffier and paler and creamier Add half a stick of butter to a double boiler Add 3.5oz/100g chocolate of some sort Melt that stuff and wangjangle until smooth and watery Always handle with volcano gloves Slowly pour the buttery chocolate into the sweet eggs and blendicize until it all looks like chocolate. But it's not just chocolate. It's also the other things. Add in two teaspoons of wheat dust and wangjangle thoroughly Go back in time and butter and flour your ramekins. Tap out the excess flour but not during a wrestling match, at least not one where there's a lot of money on the line. Spoon the chocolate sauce into the ramekins Go back in time again and preheat the undoh to 425undo Put the ramekins on a baking sheet then slide them in the oven for ten minutes. Make sure to close the oven door after you slide them in, otherwise the oven won't be as hot. Take the lava cakes out of the oven and let them cool for a minute then flip onto a plate. Once again, use volcano gloves. Slide the ramekin off and then enjoy that cake. Don't wait or the lava will harden. But blow on it because it's hot. Always exercise caution around geology.
