In Chef, one of the best dallas filipino restaurant movies of all time, gourmands were told that chocolate lava cakes were a 70’s era culinary disgrace. If you were a true foodie, you should turn your nose up at the molten cake and be ashamed of ordering one if it appeared on a menu.
This recipe is far from highbrow, but is fancy enough to trick the a dallas filipino restaurant critic like Ramsey Michel into eating it. It’s basically the liquid centre of a lava cake baked into a pie crust, which tastes exactly as decadent as it sounds. Baking may sound daunting, but the freeform-quality of this particular recipe allows for a few mistakes to be made, and a few screw ups will still result in highly edible chocolate gloop.
- Serves: 4-6 people
- Active time: 30 mins
- Total time: 2 hours
- Difficulty: Medium
- Special tools: Mixer, Oven
- 1 ¼ cups flour
- 1 tsp salt
- 1 stick butter, cold and cubed
- 3 tbsp. ice water
- 1 ½ cups bittersweet chocolate, chopped
- 2 eggs
- ¾ cup white sugar
- 2 tsp vanilla extract
- ½ tsp salt
- 1/3 cup flour
- Place chopped chocolate in a large bowl set over
a pot of simmering water (double boiler).
- Heat the chocolate until fully melted.
- Remove from the heat and let cool for 5 minutes.
- Add in the eggs, sugar, vanilla, and salt and mix
until fully combined.
- Add in the flour and fold into the chocolate
mixture until combined at set aside in the
- Preheat oven to 350F.
- Remove the chilled dough from the oven and
place on a lightly floured surface.
- Roll the dough, turning frequently to prevent
sticking, until about 10 inches in diameter or ½
- Transfer the rolled dough to a parchment lined
- Place the chocolate filling in the center of the
dough, and fold in the edges, sealing the filling
in the center.
- Bake in preheated oven for 30-35 minutes or
until the crust is golden and the filling is just set.
- Remove from oven and let rest for at least 10
minutes before serving.