hi mr.kitchen. if i want to make it for 6 serve do i have to double all the ingredient? and for the oven, is it fan force 200c from the beginning until it done?
Yep, tiana boo the recipe will multiply easily to suit your needs and it will work fine. The batter will keep for days so make a little extra if you like. I cooked mine in a fan forced oven the whole way. If the oven had no fan, it may need a minute or two longer. Every oven is different so test cook one to begin with, and adjust if you need to. I`ll let you in on a little secret option: In a tea cup, place 2 or 3 spoons of stewed fruit in the bottom. Then spoon this batter over the top to cover and bake for the same time. It`s next level AWESOMENESS! I highly recommend using stewed strawberries or rhubarb for this - I have made videos for both on this channel. Hey, good luck and thanks for your question!
+happiimelly Ebay! It`s a stainless steel cake/mousse ring mould - 100mm - they`re about $2. Alternatively a local cake/pastry supply shop may have them. I have a FB page - share your pics!! facebook.com/chef.andre.delaine
+Mr Kitchen I been trying to make lava cake a few times but it always gets destroyed when I flip it to a plate. 2questions: 1: if I add mor flour would that be more cakes so it's easier to bake and hold up or adding baking soda/powder helps being more fluffy n stronger? 2: would it be a good idea to freeze my liquid filling and place the filling cube into the cake top to bake turn out the same to guarantee a lava flow?
+happiimelly Good questions - Curiosity of how ingredients behave and influence others is key to great results. 1. Adding more flour will result in a stronger cake but the lava will taste of flour. This is not the solution. 2. The mixture has a leavening agent already - whipped sugar + egg - so steam provides the lift. Consider the flavour of uncooked baking soda or powder in the lava. 3. The thin, cooked outer wall holding lava needs to be thin and strong but as delicate as possible to hold. Fuffy = lighter = weaker. 4. Freezing could be cool - you will end up with a deep fried icecream scenario but much much much harder. Rock hard. Give it a shot! It`s novel but I suspect it may not turn out. Refrigeration can help ever so slightly but its not the solution - I make them before guests arrive and keep them cold until it`s oven time. The balance of flour to air to chocolate is right. It comes down to technique. 1. If using a cup/remakin with base, line the bottom with baking paper (parchment) and grease the sides. Once out of the oven, run your knife around the edge. Place your plate on top of the fondant, then holding them together, flip both. Voila. 2. Steel cake ring moulds or tins work best by far - they conduct heat faster, cooking the outer layer faster = more lava centre. Then, it`s a matter of lifting the ring as I do so less risk of damage. I think they look better too. Tip: Use a timer to get it right - test cook 3 and take them out at one minute intervals to see the difference and learn what your oven likes most. Phew! Good luck!! If you need more, I`m here.
Holy it looked delicious!
Freaky delicious
You make it look easy!!
No tricks in this video Melvin Knight it`s as easy as it looks.
Awesome job mr. kitchen!
Michael Taylor Thanks! More like this on it`s way.
This guy is a wizard!
Share the love +gandyands !!
ohh my gosh....
you're incredible.....
I want one...
You have magic in your hands and voice.......
:-) :-)
Why thank you!
hi mr.kitchen. if i want to make it for 6 serve do i have to double all the ingredient? and for the oven, is it fan force 200c from the beginning until it done?
Yep, tiana boo the recipe will multiply easily to suit your needs and it will work fine. The batter will keep for days so make a little extra if you like. I cooked mine in a fan forced oven the whole way. If the oven had no fan, it may need a minute or two longer. Every oven is different so test cook one to begin with, and adjust if you need to.
I`ll let you in on a little secret option:
In a tea cup, place 2 or 3 spoons of stewed fruit in the bottom. Then spoon this batter over the top to cover and bake for the same time.
It`s next level AWESOMENESS!
I highly recommend using stewed strawberries or rhubarb for this - I have made videos for both on this channel.
Hey, good luck and thanks for your question!
Mr Kitchen thanks for your replied and the secret option! its very helpful!
tiana boo Great, good luck!
Looks so good, will have to share with my girlfriend!!
Be careful Chris Taylor she may want a ring after this.
I am now starving for chocolate!
javier torres Eat more chocolate.
If the cake cooled down, is the lava is still runny or liquid texture?
Hey Virginia, once cooled it would be like a chocolate fudge centre.
hello where can i get the onesize circle bake cutter you used?
+happiimelly Ebay! It`s a stainless steel cake/mousse ring mould - 100mm - they`re about $2.
Alternatively a local cake/pastry supply shop may have them. I have a FB page - share your pics!! facebook.com/chef.andre.delaine
+Mr Kitchen I been trying to make lava cake a few times but it always gets destroyed when I flip it to a plate. 2questions: 1: if I add mor flour would that be more cakes so it's easier to bake and hold up or adding baking soda/powder helps being more fluffy n stronger? 2: would it be a good idea to freeze my liquid filling and place the filling cube into the cake top to bake turn out the same to guarantee a lava flow?
+happiimelly Good questions - Curiosity of how ingredients behave and influence others is key to great results.
1. Adding more flour will result in a stronger cake but the lava will taste of flour. This is not the solution.
2. The mixture has a leavening agent already - whipped sugar + egg - so steam provides the lift. Consider the flavour of uncooked baking soda or powder in the lava.
3. The thin, cooked outer wall holding lava needs to be thin and strong but as delicate as possible to hold. Fuffy = lighter = weaker.
4. Freezing could be cool - you will end up with a deep fried icecream scenario but much much much harder. Rock hard. Give it a shot! It`s novel but I suspect it may not turn out. Refrigeration can help ever so slightly but its not the solution - I make them before guests arrive and keep them cold until it`s oven time.
The balance of flour to air to chocolate is right. It comes down to technique.
1. If using a cup/remakin with base, line the bottom with baking paper (parchment) and grease the sides. Once out of the oven, run your knife around the edge. Place your plate on top of the fondant, then holding them together, flip both. Voila.
2. Steel cake ring moulds or tins work best by far - they conduct heat faster, cooking the outer layer faster = more lava centre.
Then, it`s a matter of lifting the ring as I do so less risk of damage. I think they look better too.
Tip:
Use a timer to get it right - test cook 3 and take them out at one minute intervals to see the difference and learn what your oven likes most.
Phew! Good luck!! If you need more, I`m here.
This looks very tough to make!
You'd be surprised.
Marry me !
I have no clue in the kitchen!!
eren jaeger Remain calm and watch more.