Excellent video, excellent recipe!! I made this for my son's birthday. He and his boys LOVED it, and I was impressed with how really easy it was by following your video. Your directions were spot on, and I'm about to make them again for my father's birthday. Thank you, this is a big hit and I now have another classic that's starting to get a lot of requests from my family! You make me look amazing.
Chef Billy, good job always and God bless you. Thanks so much for sharing such dish with us, I appreciate you and the time you put into it to teach us the best.
Thanks for the recipe and all the tricks that should be helpful. While converting everything to grams I realized that 1 stick + 2 tbsp of butter can't be 10 oz because 1 stick is 4 oz (113g) + 2 tbsp (1/4 of a stick = cca 30g) All in all, I understand that I don't need more than 150g (10 oz is 280g). I hope that I got it right!
This is just what I need. I will be making this one for Valentine’s Day. Thanks for sharing. I have to admit I will scramble the egg whites for my dog’s.
Just made this but the quality of chocolate I assume would make a difference. Can you pls share which chocolate you used. Thank you. You are awesome ❤️
Chef it would be much appreciated if you could write down the ingridients in grams/ml, because we in europe get lost with ounces and spoons :) you used to also write C degrees, but i don't mind converting fahrennheit into C degrees
I made the beignet recipe yesterday. Turned out great. I really would like a chocolate pudding:custard tecipe that is creamy, smooth & rich. I may want to fill it in the beignets or eat on its own. Not too sweet though. Thsnks.
Hello, I'm following your posts with interest. I saw another recipe with this product and the product was not put in the fridge. Is it better to put the product in the fridge or not? Thanks
No disrespect, but since you started by referencing Jon Favereau in Chef, have to point out this is specifically how he says NOT to make lava cake. According to Favreau, the proper way in to make a ganache with chocolate, butter and cream, freeze it, and put a truffle size portian in each ramaken with the batter so the ganache melts and the batter cooks. He shows how to do it on The Chef Show
This looks delicious, thank you! A question: how soon after it comes out of the oven should this be served? Immediately? What's the maximum wait time? Thanks :)
I’m making this recipe and I’ve run into an issue. A stick and two tablespoons of butter doesn’t equal 10 oz. 10oz would be two and a half sticks of butter. Am I wrong here? Not sure which measurement to use
I made over 10,000 of these in a 2 year period where I worked. Very similar except I used 10x in the batter instead of granulated sugar. In the movie he used a hershey's kiss and claimed the way we make it is just underdone.
Billy! Whenever I need to dust over a buttered pan when making anything chocoate (i.e. a batch of brownies), I don't dust with flour, I use chocolate powder so that the finished product does not have white, dry flour to contend with. * grins *
Please for measurements in grams too because I can’t lose half an hour for every single recipe before I start to bake. I am sure You would have even more subscribers because of that. Bye.
Believe it or not, I've never had a lava cake, ever. There's something about the ooze and the overdose of super sweet gooey chocolate that just turns me off. Yup, I'm weird lol. I mean, it looks nice!
Sorry bro, but there’s an error in your recipe. The written recipe states 10 oz of butter and in your video you state 10 oz of butter but you also state it’s “one stick plus two tablespoons”, which I’m sorry, but in the US, that’s 5 oz. One stick is a quarter pound or 4 oz and two tablespoons is an ounce. Please clarify (that’s a chef joke, cuz we’re talking about butter.)
@@ChefBillyParisi hey I’m making your recipe right now! Was wondering, maybe you could pin the butter amount in the comment section?? I was stressing on which amount to use till I found this comment. Additionally your website recipe also says 10oz.
American measurements are so fucked up 😵. Stick tablespoon cup ounce and many more. They are so confusing that even you have mixed up something. Should I use 10 oz of butter or 10 tbs. Other than that your double lava cake look great and I'll give it a shot with 10 tbs butter. Wish me luck and convert to grams USA 😂 clearly and precision
Excellent video, excellent recipe!! I made this for my son's birthday. He and his boys LOVED it, and I was impressed with how really easy it was by following your video. Your directions were spot on, and I'm about to make them again for my father's birthday. Thank you, this is a big hit and I now have another classic that's starting to get a lot of requests from my family! You make me look amazing.
Chef Billy, good job always and God bless you. Thanks so much for sharing such dish with us, I appreciate you and the time you put into it to teach us the best.
Always a pleasure watching your recipes come alive! 👏👏👏
You’re my absolute favorite chef to watch. All of your recipes are 💯 and the best of the best that I’ve ever tried. I can’t wait to try this one!
Also, can I just say that your voice is so soothing.
Thanks for the recipe and all the tricks that should be helpful. While converting everything to grams I realized that 1 stick + 2 tbsp of butter can't be 10 oz because 1 stick is 4 oz (113g) + 2 tbsp (1/4 of a stick = cca 30g)
All in all, I understand that I don't need more than 150g (10 oz is 280g).
I hope that I got it right!
His written recipe says 10 Tablespoons, so I think he misspoke, since a stick is 8 Tbsp + 2 Tbsp = 10 Tbsp
Try cocoa powder instead of flour to dust those ramekins. No white flour residue. Yum!
Always impressed by the quality of your video editing, as well as your perfect recipes.
The best ever!!! ❤❤❤ thank you for sharing, Chef
This is just what I need. I will be making this one for Valentine’s Day. Thanks for sharing. I have to admit I will scramble the egg whites for my dog’s.
Just made this but the quality of chocolate I assume would make a difference. Can you pls share which chocolate you used. Thank you. You are awesome ❤️
Chef is one of my favourite films! Love the video
Hi, awesome, how do I use for 12oz ramekin? I really appreciate it, tyvm
Hello Chef Parisi, thank you for another well-explained video. Love to follow you. Best Regards.
Good morning! This is so amazing! Thank you so much! 👍💕
I’m pretty sure this is gonna be our dessert on Valentines Day this year
AMAZING!
DELICIOUS!
Greetings from Singapore 🌷🌷🌷🇸🇬
Thank you for sharing.
Edith, a happy Subscriber
Chef it would be much appreciated if you could write down the ingridients in grams/ml, because we in europe get lost with ounces and spoons :) you used to also write C degrees, but i don't mind converting fahrennheit into C degrees
Thank you for an amazing recipe⭐️⭐️⭐️⭐️⭐️⭐️
Do you have to cool the batter in the fridge before baking it?
this look so yummy
My mouth it’s watering, I gotta make this lava cake ASAP awesome recipe thx 🙏🏼💪🏼👊🏼
This looks delicious. Thank you for sharing your recipe.
I made the beignet recipe yesterday. Turned out great. I really would like a chocolate pudding:custard tecipe that is creamy, smooth & rich. I may want to fill it in the beignets or eat on its own. Not too sweet though. Thsnks.
It sounds so good I will make it!!!! Thank you so much!!!!!
Totally amazing dessert. One of my favorites.
Thank you SOOO much, made it and it was the best!!!!
Will definitely share.
Gonna try this over the weekend...yum!
Wow. Amazing chocolate lava cake 👍 Truly delicious cake 💜
Looks delicious! 😋🌸❤️🌸
Convection oven? Or top and bottom heat? Also wont the air bubbles from the egg mixture break if we cool it down?
Hello,
I'm following your posts with interest. I saw another recipe with this product and the product was not put in the fridge. Is it better to put the product in the fridge or not?
Thanks
No disrespect, but since you started by referencing Jon Favereau in Chef, have to point out this is specifically how he says NOT to make lava cake.
According to Favreau, the proper way in to make a ganache with chocolate, butter and cream, freeze it, and put a truffle size portian in each ramaken with the batter so the ganache melts and the batter cooks.
He shows how to do it on The Chef Show
New subscriber here. You give off good vibes my dude
Just curious, in the movie Chef, he says you put frozen ganache in the center. Was that just for the movie, or is there alternate recipe?
OMG LOVE IT ❤️
This looks delicious, thank you! A question: how soon after it comes out of the oven should this be served? Immediately? What's the maximum wait time? Thanks :)
Yes
I will eat it right away… with a tall glass of cold milk 🥛🤤
it would be nice to know the metric measurements. What is a 1/4 cup flour in Gramm?
All metric measurements are on my website at Billyparisi.com
Can i use oil instead of butter
really extraordinary ,,, delicious and stead
Also can i use microwave instead of oven?
molten lava cake is just an undercooked cake right? but still pretty good
Looks delicious 🌹
I’m making this recipe and I’ve run into an issue. A stick and two tablespoons of butter doesn’t equal 10 oz. 10oz would be two and a half sticks of butter. Am I wrong here? Not sure which measurement to use
Just found my answer. He corrected in another comment and said 10 tablespoons for all who run into this problem. 👍
Why not dust the ramekin with powdered sugar rather than flour?
It would caramelize and stick at the bottom and make a mess getting it out later. Flour allows to cake to come out loose and clean.
I made over 10,000 of these in a 2 year period where I worked. Very similar except I used 10x in the batter instead of granulated sugar. In the movie he used a hershey's kiss and claimed the way we make it is just underdone.
Can you share the recipe please?
@@filipbarbulescu1344 Mine is for commercial purposes and it starts with 24 eggs and 24 egg yolks. Still want the whole recipe?
@@lynneg6687 yes sir,and thank you for your reply:)
It's valentine's day and I forgot. Trying to use this as redemption, wish me luck everybody.
Wow!!
Billy!
Whenever I need to dust over a buttered pan when making anything chocoate (i.e. a batch of brownies), I don't dust with flour, I use chocolate powder so that the finished product does not have white, dry flour to contend with. * grins *
Did you know you can simply touch piece garlic clove an just pick the Yorks right out of the whites
0:22 Brian Lagerstrom!?
* faints *
Please for measurements in grams too because I can’t lose half an hour for every single recipe before I start to bake. I am sure You would have even more subscribers because of that. Bye.
anyone else get recommended this after watching howtobasics new video
No
Believe it or not, I've never had a lava cake, ever. There's something about the ooze and the overdose of super sweet gooey chocolate that just turns me off. Yup, I'm weird lol. I mean, it looks nice!
? ??o?o??
Sorry bro, but there’s an error in your recipe. The written recipe states 10 oz of butter and in your video you state 10 oz of butter but you also state it’s “one stick plus two tablespoons”, which I’m sorry, but in the US, that’s 5 oz. One stick is a quarter pound or 4 oz and two tablespoons is an ounce. Please clarify (that’s a chef joke, cuz we’re talking about butter.)
Ahhh dang it, you’re right!! What I meant to say was 10 tablespoons not 10 ounces.
@@ChefBillyParisi hey I’m making your recipe right now! Was wondering, maybe you could pin the butter amount in the comment section?? I was stressing on which amount to use till I found this comment. Additionally your website recipe also says 10oz.
@@ChefBillyParisi all good my friend. Love your vids. Keep up the good work!
American measurements are so fucked up 😵. Stick tablespoon cup ounce and many more. They are so confusing that even you have mixed up something. Should I use 10 oz of butter or 10 tbs. Other than that your double lava cake look great and I'll give it a shot with 10 tbs butter. Wish me luck and convert to grams USA 😂 clearly and precision