hi there I'm chef Eric Crowley owner of the culinary classroom in West Los Angeles and today we are going to make molten chocolate cake so the ingredients of the molten chocolate cake are four ounces of unsalted butter that I have sliced here four ounces of bittersweet chocolate chips two whole eggs plus 2 egg yolks a quarter cup of flour a quarter cup of granulated sugar plus 2 tablespoons and a quarter teaspoon of salt so our first step with our molten chocolate cake is to melt our chocolate and our butter together we're going to melt this in a contraption call to ban Marie it's really important that for the band Marie we have a bowl that is absolutely dry chocolate and water do not like each other so if you have a slight bit moisture in here go ahead and wipe the bowl dry chocolate chips are going to go into the bowl and our butter is going to go into the bowl then this entire Bowl is going to get set over a pot of barely simmering water making sure that the bowl that so over the pot is not touching the water want to have just steam coming up from the gently simmering water to come in contact with the bowl and gently melt the chocolate and the butter and while that continues to melt I'm going to go ahead and proceed to get the rest of my cake batter together starting off with our with our two whole eggs and two egg yolks going to go into a bowl our quarter cup of granulated sugar plus a couple of tablespoons we're going to mix that together with a whip really important you look to just get it blended together don't whip the heck out of it you don't want to whip a lot of air into this mixture where else the cake is going to become too Airy to fluffy once again after it gets blended together like this we're going to add in our flour this is a quarter cup gently stir that in at this point you're going to see I'm going to use the whip very much like a spoon and just stir it and get it blended if you have little lumps of flour in this mixture that's fine leave them alone quarter teaspoon of salt is going to go in as well the salts actually going to really help bring out the flavor of the chocolate and the cake salt is really important in desert making as well as savory cooking we're going to check on our chocolate a little bits of butter still left inside the bowl majority of the chocolate is melted if i give this just a little stir maybe press on my bits of butter this will become absolutely smooth and ready to cool just slightly okay great way to tell if the chocolate is cool enough to get into the eggs is to take a clean finger and dip it on in there if it's lukewarm which it is it's ready to go that's really hot you're going to have to let it cool off for a little bit stirring it for those few moments that you just saw me do help cool it off enough so I'm going to take my chocolate and I'm going to go ahead and pour it into my eggs and as I start to combine it with the whip you can still see those lumps of flour that I was talking about that's absolutely fine okay just leave those in there as the batter sits inside the ramekin the flower is going to hydrate and those lumps will wind up being absorbed buttered in sugared ramekins technique of which you can see elsewhere and I can actually just take this little batter and pour it right from the bowl you may find it will be a little bit easier to use something like a ladle train going to wind up taking my ladle get a nice scoop of batter in here scrape it along the edge of the bowl get it right onto the ramekin and go ahead and pour it on in the wonderful thing about this recipe is that once I get this batter into these ramekins I could actually put these ramekins into the refrigerator I can let them chill overnight it even let them chill for a couple of days bring them on out probably about 45 minutes before you're ready to bake turn on your oven and when your oven is preheated to 375 degrees we're going to go ahead and pop these guys in and we're going to bake them they'll take about 10 maybe 15 minutes to bake it's going to be unlike other cakes that you have seen or that you have baked in the past and the reason is is that we're actually going to bake this until the cake actually starts to get kind of a set look around the edges and when we take a toothpick and go into the center the toothpick should come out thickly coated with chocolate gooey goodness get them onto a baking sheets or they're a lot easier to get in and out the oven and 375 for about 10 minutes when the cakes come out of the oven is that they're going to have a set look typically around the rim and then the inside in the center you can clearly see that the cake is still really jiggly our next step is to actually let these sit in the ramekins for about one to two minutes and then we'll proceed to unmold the cakes I wind up utilizing something like this little offset spatula you could use a table knife or a butter knife that will wind up working fine going to grab a hold of the ramekin very carefully in the palm of my hand and take their knife and go all around the inside of the ramekin to free up the cake take a little serving dish inverted on top of the ramekin turn it on over and proceed to go with the remaining cakes just let those sit in there with the ramekin invert it over the top they can actually sit and that state for two to three minutes after a few moments you could actually take the handle of your knife give these guys a little tap go ahead and lift them on up it's a really good example of a well baked cake keep in mind that it will take a little bit of practice you to get all of them looking lovely here I have some crème anglaise in the squeeze bottle you can see that video elsewhere on how to fill this and also how to make the sauce I'm going to take some crème anglaise and actually place some drops into the corner of each plate and I'm going to take some strawberry sauce the sauce recipe you can see elsewhere and also how to fill the bottle too and take a small amount of sauce get a couple of drops right there onto the anglaise that is our molten chocolate cake with a crème anglaise and strawberry sauce decor thanks for watching be sure to click other links on the site to find other recipes also be sure to subscribe so you can see how the treats that I'll be baking if you can't find something that interests you go ahead and send an email to requests at Mahalo com see you soon