Wow I just love 🥰 this recipe Ive made it a couple of times for dinner parties 🥳 and it is the theatrical part I love ❤️ the most when you serve it to your guests and they dig in all the oooooos and arrrrrrrrrs makes me smile with so much pride and it’s all because of you Aya thank you so much all the way from America to Sydney you are in my humble home and your spirit fills my kitchen with love, you can do it and friendship ❤
Your tutorial oh how to make this dessert was awesome. I tried it before but it didn't come out. But did it the way you did and yay mine came out. Thank you👍👍
Hi Aiya, mine is a convention oven (no fan). What temperature would you recommend to bake in. Also my ramekins are bigger (D-7.5 cm x H4.5 cm). Appreciate if you can advise the recipe ingredients adjustment for 6 to 8 such ramekins. I'm looking forward to bake on this Saturday. Many thanks in advance!
I think with the double batch, you can probably make about 6 of the size, so just in case, maybe you can triple the recipe? And also cut the ganache slightly bigger for that as well. Or you can use a silicon mold if you have a good size. You can bake with the same temperature, it usually takes a bit longer with more amount but keep checking toward the end! Once you see that the edge is cooked but the thin skin is foamed on the center, it is done. The center feels very soft because of the ganache but it should not feel wet. I hope I was not too late to reply! Good luck ;)
Your daughter reminds me of our grandson she is sooo cute 🥰. She looks just like our grandson it’s like they are twins this is sooo crazy she eats and smiles her face is like us looking at our grandson is 3 years old. Oh my goodness I just showed my hubby and he agrees. Be save
You are so smart!!! I would like to know what do you do for a living... But it’s too much personal... Sure you are a great professional in the work you are working....😍🙂
When I’m going to butter and flour my pan when making a chocolate cake, rather than using all purpose or cake flour I use cocoa powder. No powdery white on my chocolate cake that way.
Followed exact recipe. My ganache never set in the freezer. I used milk chocolate. Any ideas? Does milk chocolate set less hard due to decreased cocoa butter?. It was still runny after a while in the freezer. Also after baking at 350 for 10 mins the top of it was like not a cake and looked a bit chocolatey. No idea why. Do you know what went wrong here?
Yes, with milk chocolate, ganache does not get thicken like dark chocolate. Try with dark chocolate chips next time! And because it contains a lot of ganache inside, the surface is going to be soft on the center. You can judge if it’s done like how I did in the video. Hope that helps!
@@PastryLivingwithAya oh I see. Top of mine was gooey but i ended up having to make chocolate ganache balls than discs...which were sort of melty. Thats probably why. Thank you!
I froze it about 30-60minutes. It should get harden even in a fridge. Maybe chocolate was be melted completely? If the chocolate is solid, heat your heavy cream to melt chocolate. If you use melted chocolate, you don’t have to warm heavy cream but I personally warm it ip a bit to handle it easier.
@@PastryLivingwithAya I ended up leaving it in the freezer overnight and it hardened! 😃 Can I still use it even though it’s been in the freezer overnight? Can I make the batter beforehand and bake later or does it have to be baked immediately? Also, what rack did you bake it on? Can I use the microwave to melt ganache and chocolate and butter mixture instead of bain marie?
I’ve made this a few times now and have soo many issues, I can’t get it right 😢. The top after baked, looks like yours as soon as I take it out of the oven and then it deflates and doesn’t hold. When I transfer to a plate it, the bottom collapses and the ganache comes out 😢 also, the ganache melts as soon as I take it out of the freezer and it becomes a mess to handle. Any tips as to why it doesn’t bake well? What would cause the cake to deflate? Am I overbearing the eggs? Can I do a 1:1 ratio for the ganache so it’s harder and easier to handle?
Never tried it but you should be able to! I should try :) You'll probably need to tripe the recipe(Or maybe double) and the baking time will be a lot longer. I also suggest to turn the temperature up just a little bit.
You can use any pans/plates that is a good size and safe to bake in an oven. If you have small cake/mousse rings, you can use that with a cake liner too.(Check my parchment paper cake liner video to learn how you can make it ;)) Just hold well when you flip. Or, I could use a muffin pan with cupcake liners - this would be my last choice since some cakes get baked faster depending on the position in an oven but I would totally do it if it's my only choice!
I’d never tried it but since it doesn’t contain high cacao like dark chocolate, it should not set like this one. It’s gonna be much sweeter too. You’ll have to adjust the recipe but I would love to see how it would turn out... I am curious!😊
Thank you for watching! I bought one from Amazon I believe, about 3cm diameter disk silicone mold. I will add the link in the description box below later if I can find it!
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Hi guys! This is my mom's favorite cake! :D I hope you'll enjoy!!!
Hi, can u try to make brownie? I really wish to learn from u. Appreciate😉
Thank you!❤️ I would love to!😊
Thank you for sharing I successfully made 1 batch 🥳
Yay! Thanks for sharing🙌🏻
love it...ur a genius😃😃😃..
i'm happy to see ur
daughter-happy...she's so lucky for having you😃😃😃
Aww thank you so much🙏🏻❤️
Wow I just love 🥰 this recipe Ive made it a couple of times for dinner parties 🥳 and it is the theatrical part I love ❤️ the most when you serve it to your guests and they dig in all the oooooos and arrrrrrrrrs makes me smile with so much pride and it’s all because of you Aya thank you so much all the way from America to Sydney you are in my humble home and your spirit fills my kitchen with love, you can do it and friendship ❤
Your video and recipies are very clear helpful to beginners like me
Thanks a lot.
8:36 Can we eat it ? - Wow, your daughter is adorable and the lava cake looks delicious !
Thank you!😊
Would love to try this recipe.. I have some leftover ganache(2:1) and it's pretty hardened up..can use that for this recipe
Thank you! Yes, is the chocolate or cream the double amount? If the ratio is close to mine, you definitely can.
Your tutorial oh how to make this dessert was awesome. I tried it before but it didn't come out. But did it the way you did and yay mine came out. Thank you👍👍
Awesome!!!🥰 Thank you for sharing it.
Aww she’s so precious ❤
Looks amazing! I love anything with Chocolate.
Me too😊
Merci Aya je vais essayer votre recette vous êtes trop mignonne toutes les deux ❤️ je vais faire ça dimanche pour mes petits-enfants 😘
I understand the Merci part!😁 Merci back to you and you are welcome?🙏
Awesome recipe your was in total bliss with her cake.
Thank you🥰
Hi Aya! Is this good for freezing and just microwave when ready to use?
Can we whipping cream instead of heavy cream for the ganache?
Yes, the fat content is almost same, so it shouldn’t be a problem!
Thank you🙏🏻
Thank you very much, I will try ❤️🙋🏻♀️
Thank you!😊
Tried this today. Its perfect!
Awesome!! Thank you for letting me know!
I'm going to make this today looks really delicious.
Awesome, hope you liked it!!
@@PastryLivingwithAya I made and it taste really good.
Hi Aiya, mine is a convention oven (no fan). What temperature would you recommend to bake in. Also my ramekins are bigger (D-7.5 cm x H4.5 cm). Appreciate if you can advise the recipe ingredients adjustment for 6 to 8 such ramekins. I'm looking forward to bake on this Saturday. Many thanks in advance!
I think with the double batch, you can probably make about 6 of the size, so just in case, maybe you can triple the recipe? And also cut the ganache slightly bigger for that as well. Or you can use a silicon mold if you have a good size.
You can bake with the same temperature, it usually takes a bit longer with more amount but keep checking toward the end! Once you see that the edge is cooked but the thin skin is foamed on the center, it is done. The center feels very soft because of the ganache but it should not feel wet.
I hope I was not too late to reply! Good luck ;)
@@PastryLivingwithAya Hi Aya, your reply came just in time. Bake last night and it was a hit! Thank you!
Would you please tell me how to make it using raw chocolate
Do i have to use less chocolate or more sugar?
Love the ganache idea! I love all of your recipes.
Thanks so so much!!!😊
Your daughter reminds me of our grandson she is sooo cute 🥰. She looks just like our grandson it’s like they are twins this is sooo crazy she eats and smiles her face is like us looking at our grandson is 3 years old. Oh my goodness I just showed my hubby and he agrees. Be save
Aww so sweet😊 I love her smile, it’s the best thing❤️
Миленькая! Девочка чудо! Маме -👏👏👏
I don’t quite understand Russia but thank you!!😁 Spassi-ba!
You are so smart!!!
I would like to know what do you do for a living...
But it’s too much personal...
Sure you are a great professional in the work you are working....😍🙂
I bake for my work too :) I've been in this field more than a decade now😊
@@PastryLivingwithAya
Oh, you are so clever, sure you are a nuclear engineer.....😉
Can we make the batter b4 time and refrigerate it?
I’d never tried that I think you can if it’s not too ahead!
When I’m going to butter and flour my pan when making a chocolate cake, rather than using all purpose or cake flour I use cocoa powder. No powdery white on my chocolate cake that way.
Followed exact recipe. My ganache never set in the freezer. I used milk chocolate. Any ideas? Does milk chocolate set less hard due to decreased cocoa butter?. It was still runny after a while in the freezer. Also after baking at 350 for 10 mins the top of it was like not a cake and looked a bit chocolatey. No idea why. Do you know what went wrong here?
Happened to me too. wonder why she wont answer her commenters
Yes, with milk chocolate, ganache does not get thicken like dark chocolate. Try with dark chocolate chips next time! And because it contains a lot of ganache inside, the surface is going to be soft on the center. You can judge if it’s done like how I did in the video. Hope that helps!
@@PastryLivingwithAya oh I see. Top of mine was gooey but i ended up having to make chocolate ganache balls than discs...which were sort of melty. Thats probably why. Thank you!
Delicious.
Great looking Lava Cake.... thanks for sharing.
Thank YOU for watching!!
Ciao, che meraviglia..... bravissima. Sarebbe splendido i sottotitoli in italiano. Grazie
Thank you❤️
Thanks Thanks 🌹🙏🌹🙏🌹🙏🌹🙏🌹
Yummy! 😍
Thank you 😋
I made this but the ganache didn’t harden 😢 how long did you freeze it for? Also, did you add warm cream (heated in the microwave) to the chocolate?
I froze it about 30-60minutes. It should get harden even in a fridge. Maybe chocolate was be melted completely? If the chocolate is solid, heat your heavy cream to melt chocolate. If you use melted chocolate, you don’t have to warm heavy cream but I personally warm it ip a bit to handle it easier.
@@PastryLivingwithAya I ended up leaving it in the freezer overnight and it hardened! 😃 Can I still use it even though it’s been in the freezer overnight? Can I make the batter beforehand and bake later or does it have to be baked immediately? Also, what rack did you bake it on? Can I use the microwave to melt ganache and chocolate and butter mixture instead of bain marie?
I’ve made this a few times now and have soo many issues, I can’t get it right 😢. The top after baked, looks like yours as soon as I take it out of the oven and then it deflates and doesn’t hold. When I transfer to a plate it, the bottom collapses and the ganache comes out 😢 also, the ganache melts as soon as I take it out of the freezer and it becomes a mess to handle. Any tips as to why it doesn’t bake well? What would cause the cake to deflate? Am I overbearing the eggs? Can I do a 1:1 ratio for the ganache so it’s harder and easier to handle?
Perfect for my husband birthday!!! Thanks a lot!!
Amazing! :) Hope he'll like it!!
Very nice.
Mqybe I missed it. What was the white squce you used?
I'm sorry, what is it? ramekins??
How long did she refrigerate the Ganache?
Can we do a 6” cake instead of remakin?
Never tried it but you should be able to! I should try :) You'll probably need to tripe the recipe(Or maybe double) and the baking time will be a lot longer. I also suggest to turn the temperature up just a little bit.
Smart 🙂
Thank you, Aya.
Can’t wait to make this tomorrow 😍
Awesome!😆✨ Hope it turns out great!
Whenever I try the ganache method it always ends up bursting when I try to transfer it from the ramekin to the plate
Hi Aya! What can I use if I don’t have ramekins?
You can use any pans/plates that is a good size and safe to bake in an oven. If you have small cake/mousse rings, you can use that with a cake liner too.(Check my parchment paper cake liner video to learn how you can make it ;)) Just hold well when you flip.
Or, I could use a muffin pan with cupcake liners - this would be my last choice since some cakes get baked faster depending on the position in an oven but I would totally do it if it's my only choice!
Thank you for your help! I will try using the muffin pans but does a silicon muffin mold work as well?
A M A Z I N G!!!!! thanks
Thank you so much!!🥳
Looks amazing!
Thank you!🙏🍫
Chocolate bring me extreme joy too..😆
Also can I substitute white chocolate for dark chocolate to make a white chocolate lava cake?
I’d never tried it but since it doesn’t contain high cacao like dark chocolate, it should not set like this one. It’s gonna be much sweeter too. You’ll have to adjust the recipe but I would love to see how it would turn out... I am curious!😊
@@PastryLivingwithAya I am gonna try make one for my mom's birthday. Will let you know how it went 😊
Awesome🥰 yes!!
Wow that looks so yummy.
Thank you!🙏❤️
Those look sooo delicious, thank you for sharing this.
My pleasure! Thank you for watching ;)
Perfect yummy treat! 👍
Thank you!😊
❤❤❤❤❤
I’m glad I bought the big bag of chocolate from your mousse recipe, so I have enough to try this recipe too! 💕 💕
Yes!!!😊 I’m glad too💓
Hi Aya, thanks for the videos. Just wondering if you have a recipe/video for a super moist, light and fluffy chocolate cake. Thanks.
I haven’t shared on RUclips yet but I definitely want to in the future!
I can't wait to try this recipe after seeing the cutie girl's facial expression while eating it. Really indulgence indeed.
Her facial expressions are priceless!😆 Always make me smile too!
That baby has the best table manners for a child her age! She is just precious!
Thank you!!😊❤️ She’s not always like that though to be honest! She does good with desserts!😁
Rey so beautiful and she enjoys everything 🥰
Yummy!!! Thank chef for sharing your recipes with us. Bdw, what kind of silicone mold did you use? Thanks again 🙂
Thank you for watching! I bought one from Amazon I believe, about 3cm diameter disk silicone mold. I will add the link in the description box below later if I can find it!
Please mention the measurements also.
Brava!
Thank you!!!
Mention Quantity of ingredients please?
It's listed in the description box below!
This only has 30g of sugar? 😮 I’ve seen other recipes with way more sugar
Real lava cake not undercooked cake
Annoyinf, repetitive background “music”