Waching daily Feb 6 2018

We're gonna make a molten chocolate cake.

Aah, molten lava cake is...

the most romantic dessert of all time.

I think-- I don't know if it is, actually.

I think I'm being selfish on this one.

I just love it.

We want to cook the outside of the cake

way quicker than the inside.

That's what's gonna make it molten.

What I want is the outside to be like

a nice, chewy, crunchy chocolate cake, and then you cut into it,

and it's that oozy, warm, molten chocolate fucking batter.

We have a double boiler here.

What's a double boiler, guys?

I have to explain everything to you, and that's okay!

But a double boiler is a boiling pot with a glass bowl

underneath it, which allows us not to burn butter or chocolate

because it's steam that's heating it.

So we're gonna start with our molten chocolate cake.

Here we go.

One quarter pound of butter.

Half a cup of chopped, bittersweet chocolate.

In.

Stir this until it melts.

We're gonna melt this butter down.

I guess I could've cubed up the butter.

Oh my god, look at this.

I don't like baking.

I don't like science, man.

I'm a feeling guy.

Baking is science.

You can't fudge it.

My wife bakes for me all the time, holy fuck.

Trisha makes the best desserts.

Last night, she's like, "What do you want for dessert?"

and I was like, "I want like chewy, chunky fucking brownies."

But my all-time favorite dessert that Trish makes me...

she makes hello dollies, which are like these coconut,

chocolate kinda squares that are incredible.

We have our chocolate, melted butter,

and now what we're gonna do is add two full eggs.

Two.

But you wanna stir in these eggs right away,

because you don't want them to turn to scrambled eggs.

Then we're gonna add three yolks.

Just separate 'em out.

Three egg yolk.

And now, one teaspoon of vanilla.

One-and-a-quarter cup of icing sugar.

Nothing beats a hot, molten river of chocolate

to just end a night and prime you for a night of

just ravenous, mediocre sex, you know?

So we incorporated our icing sugar.

Now lastly, half a cup of all-purpose flour.

We're gonna pour the mixture into our measuring cup

just 'cause it's easier to handle

when we're pouring into our ramekins.

And what are ramekins?

Ramekins are those little bowls right there that are gonna

fill up with this little cake, and it's gonna be oh so nice.

First thing we're gonna do is just grease up.

Grease up your ramekins with butter,

and pour these up three quarters of the way.

Final thing: put a little bit of sea salt on top,

'cause I love salted chocolate.

We have a preheated oven at 425.

Those are gonna cook in 12 minutes

'cause we only wanna cook the outside.

We want the inside to be molten.

Oooooooh!

We're just gonna take our knife...

Woo!

Plop that up in your hand.

We're gonna flip this over, 'kay?

You can even put the plate like this and just do that.

Oh mama!

Oh!

Mmm!

I always used to eat things real quick,

and my dad-- I'd always be like, "Ah, it's hot!"

My dad would always say, "Wasn't cooked in the fridge, Matthew."

The molten cake?

This brings me back to those moments.

We were on that river of love all the way through.