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.

However, this is one thing the otherwise-delectable movie got wrong—no one is ever too good for chocolate in any form, especially if it’s rich, gooey and comforting.

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.

Chocolate Crostata

  • Serves: 4-6 people
  • Active time: 30 mins
  • Total time: 2 hours
  • Difficulty: Medium
  • Special tools: Mixer, Oven

INGREDIENTS

Crust

  • 1 ¼ cups flour
  • 1 tsp salt
  • 1 stick butter, cold and cubed
  • 3 tbsp. ice water

Chocolate Filling

  • 1 ½ cups bittersweet chocolate, chopped
  • 2 eggs
  • ¾ cup white sugar
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 1/3 cup flour

INSTRUCTIONS

  1. Place chopped chocolate in a large bowl set over
    a pot of simmering water (double boiler).
  2. Heat the chocolate until fully melted.
  3. Remove from the heat and let cool for 5 minutes.
  4. Add in the eggs, sugar, vanilla, and salt and mix
    until fully combined.
  5. Add in the flour and fold into the chocolate
    mixture until combined at set aside in the
    refrigerator.
  6. Preheat oven to 350F.
  7. Remove the chilled dough from the oven and
    place on a lightly floured surface.
  8. Roll the dough, turning frequently to prevent
    sticking, until about 10 inches in diameter or ½
    inch thick.
  9. Transfer the rolled dough to a parchment lined
    baking sheet.
  10. Place the chocolate filling in the center of the
    dough, and fold in the edges, sealing the filling
    in the center.
  11. Bake in preheated oven for 30-35 minutes or
    until the crust is golden and the filling is just set.
  12. Remove from oven and let rest for at least 10
    minutes before serving.


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