Making Domino's Chocolate Lava Cake At Home _ But Better

Before we discuss molten chocolate , eat , whatever .

All I've gotta say is we've out pizzaed the hut .

You think we can't out Domino their molten chocolate cake ?

Get out of here .

Ok .

So we are doing the Domino's molten chocolate cake with crunch or something like that .

Something about crunch .

I don't know potato chips .

It's chocolate lab cake .

We all know it .

We've had it before at multiple restaurants .

We've seen the whole like Chef Casper from the movie chef yelling at him saying the Molton this video has two agendas .

Obviously , we wanna be Domino's the second and the second is that we want to figure out if the center or the under big center is better .

So with all that said , let's make this shall we ?

Because it's Domino's .

I figure it makes sense to just order .

It would be weird if we went there and we'd be like , hey , you can have a cake please .

Who says a four stars out of five .

This is the Michelin one is closed for people dine in at Domino's .

You're no , you're not .

You're stoned .

Are you , are you all serving the molten chocolate cakes this early ?

Yeah , I'll I'll get two orders of them .

Then I'll do , I'll do three of them then .

Good up .

So they really small .

So total comes out to be 40 .

He woke up baked and I'm not talking about the chocolate lava cakes went to work and then I called and he immediately was like , oh fuck , yeah , you know they're small , right ?

Good bye .

I haven't even opened these and I'm already ready to go off And underneath that , it says for those who don't know fancy speak chocolate lava crunch cakes , sir .

This is not fancy speak , this is just another nation's language for those fancy speak crunchy lava cakes .

Dad , they went on Google translate type this in and it's not even 100% correct .

And so the French people who are watching this are probably like we , these look like two charcoal briquettes .

Let's toss these into the grill .

Let's make some burgers , Zs .

It's not oozing but it's , it's molten .

This tastes a lot cheaper than I remember .

It tastes genuinely like Hershey's chocolate syrup .

That's not a good thing .

If , if anyone's like , oh , I love Hershey's chocolate shook and the crunch is not really there .

I thought it was gonna be chewy , but it's just like crunchy because it's overcooked and there's no salt o get some poopy in my finger .

It's not terrible , but 100% not deserving of the clout .

We can definitely out do this .

I'm gonna give you two ways to flex on them .

OK , folks , we got two versions .

It's the under baked versus DEV center versus Domino's .

Let's begin with the sacrilegious under baked version .

First start with 46 ounce Ramekins grease each of them with butter , then powder them lightly with all purpose flour .

Rotate the flour around the ramekin to coat all the walls .

Then dump out the excess flour .

Repeat that with all of your ramekins .

Then fill a medium sauce pot with about half an inch of water .

Bring that to a simmer and in a medium sized bowl .

Ideally glass add 165 g .

Exactly of bittersweet chocolate .

Around 50 to 60% and half a cup or 100 and 15 g of unsalted cold butter .

Place that on top of your simmering water , please make sure the bowl isn't touching the water .

Ok .

This is not a skinny dipping zone .

Let that heat and melt stirring occasionally .

Then while that's going on in a separate bowl , add two eggs and two egg yolks begin beating those two together using either an electric beater with a whisk attachment or a good old elbow grease .

Once it begins to turn a little lighter in color in the volume , about doubles add in 1.5 tablespoons or 21 g of brown sugar , three tablespoons or 43 g of granulated sugar gradually till all of it is added half a teaspoon or 3 g of fine sea salt and 1.5 teaspoons or 5 g of vanilla extract .

Keep on mixing that chocolate and butter together until it's completely melted and smooth .

Then add your egg mixture to the chocolate and fold , fold , fold until thoroughly combined .

Finally fold in two tablespoons or 20 g of all purpose flour until combined .

And there you have your cake batter , divide your batter evenly between all of your ramekins and place in an oven that's been preheated to 450 F or 230 Celsius for about 10 to 11 minutes .

Be careful here because we want them to be under baked .

The outside should be set but the inside should be just a touch jiggly then just pull them out .

Let them cool for one minute in the Ramekin .

Make sure they're loosened and invert onto a plate .

Dust them with powdered sugar optionally brulee that sugar to a beautiful crisp using a blowtorch .

Then dust once more with powdered sugar .

And let's see that inside .

Give it a cut , spread it open and oh my .

This one is juicy .

Now let's taste it .

So this is the under baked cake .

Some people hate this .

See this has always been my go to way of doing it .

I don't tell people this .

There's people whine and cry and they're like , but chef Casper said in the movie that you have to put the nosh Jon Favreau .

I wanna kiss him on both cheeks , but this is fantastic .

There's nothing wrong with this at all compared to the Domino's .

This one actually tastes like chocolate .

You understand , we have two different options , right ?

This one is basically like the crafting cheese .

And then this one is the fine go made in a farmhouse right outside of Amsterdam , smoking a pipe filled with artisanal tobacco .

There's a roast in the oven .

They've got a Lock Horn New Range .

There's lavender fields everywhere .

That's this one .

Ok .

Oh my God .

You see the steam from my anguish taste tester .

Now TJ .

Get , get over here .

There you go .

That's number one .

A little hot .

You wanna blow .

Ok .

Keep baby safe .

That's number two .

How hot ?

The second one sucks .

It just tastes like sugar , crunchy .

It's got a nice texture to it , but that first one just tastes like rich chocolate .

It's got spongy , soft cake to it .

You heard it here ?

Second one's trash .

Hold on .

Now we're not done yet .

Next up is the internet's favorite .

The gnash version .

First we get up , well , make our , it's real simple in a sauce pot .

Add six tablespoons or 90 mL of heavy cream and a small pinch of salt .

Place it over medium heat and as soon as it's hot and just barely simmering , pour that over 2.5 ounces or seven grams of very finely chopped bittersweet chocolate .

Let that stand for three minutes .

Optionally , you can cover it .

With plastic wrap to help that insulate the heat .

Then whisk that together till melted and velvety smooth .

Now , just chill that in the fridge for about 30 minutes or until set .

Now , all that setting will make our cake base , which is very similar to the last one and your Janky Bone Marie set up like last time you're gonna instead add four ounces or 115 g of bittersweet chocolate , a quarter cup or 56 g of unsalted butter .

Again , steam stir heat until you know , beautifully melted in smooth in a separate bowl .

Add three whole eggs and don't forget to drop some shell in there to bruise your ego .

Then beat that until lightened in color and doubled in volume .

Then add a quarter cup or 60 g of granulated sugar .

Gradually a small pinch of salt and half a teaspoon or 2 g of vanilla extract .

Keep beating that together till you get a voluminous smooth light eggy boy .

Again , add the egg mixture to the chocolate fold together until thoroughly combined and homogenous and add in a quarter cup or 37 g of all purpose flour fold that together till you get a smooth batter .

Then divide half half of your total batter amongst 44 ounce ramekins .

Then to each of those ramekins , add a thick and heaping teaspoon of your chilled ganache and try to keep that gnash in actual like brown ball rather than a craggy mess then divide your remaining batter evenly amongst your ramekins until each has had their gnash covered .

Then just pop those in an oven to 3 75 F or 1 90 Celsius for 15 minutes or until the cake is cooked through .

And of course , the gana is melted .

You don't have to worry too much about overcook the molten center since the gnash is well gonna stay molten , then just pull those guys out , Cool them for two minutes in their ramekins if needed .

Run a knife around the edges and carefully invert onto a plate .

Dust it with powdered sugar relay .

That brother again optional .

But a whole lot cooler if you did dust it again , pop it open and look at that a little more molted on the inside .

A little more liquid IOUs if you will .

But let's see if the taste matches its looks .

Oh my gosh .

In the movie chef he put .

So that's the only , that's the right way .

Well , there's many ways to skin a cat .

All right .

But we did it that way anyway to a piece of the haters Ford , decide a winner on the gnash versus non gnash .

I just wanna say that the gnash beats this whether you have that or not undercooked or doesn't matter , this needs to go away .

More importantly , we need a taste tester .

This is the uh gnash filling .

Can't say that now , I got .

Why did I do that ?

Uh No , no No , no one of them has poop and one of them has peat .

Number one .

Number two .

I think I'm gonna go with the first one .

Really ?

You're picking the first one and these motherfuckers don't know .

There's just more chocolatey like taste to it .

This tastes like Hershey's chocolate and this tastes like actual chocolate .

I like .

Can't stand our chocolate .

Sorry .

It tastes like Coco pops .

What the hell did you eat ?

This is way better dude .

Everybody that watches the channel that only eats cocoa puffs and craft singles .

Vikram is your man for anyone who has like the ability to translate information and then digest it and then output it and TJ will come in and apply that for us .

Thank you so much .

Here's Domino's now between the two cakes is the under baked or is the gnash better ?

I honestly really like the the most , the taste and a little bit of crispy and crunchiness .

That's what sold me .

I like the under baked one the most .

There's just more intensity to it .

The benefit is you don't have the extra step of making the thing .

Long story short , we come to a winner .

We have two different options .

You choose your own adventure , but the true winner here today is us .

If you're not a dark chocolate lover , add a little more sugar and you'll be just fine .

OK , Vikram , you want to know what else is chocolatey , warm and ready to ooze onto your plate .

Jeez .

That sounded a lot less terrible on paper be or a guys .

And that is it .

So we made the Domino's chocolate lava cake .

I did discover one thing about this , which is , it does make sense to me how somebody would maybe prefer a sweeter interior in their molten chocolate lava cake .

I prefer to actually taste deeply and rich of chocolate , dark chocolate , a little bit of bitterness but not too much and it's just very rich and decadent .

Others may be more used to the more sugary and Hershey's flavor , I guess .

I don't know the point is add more sugar but maybe also work on like what chocolate should actually taste like .

Anyway , this is obviously a childhood favorite for many .

So you can pick whichever one makes the best sense for you .

I still really like the under baked one .

I'm not gonna lie with all that said .

If you enjoy this video or you learn something , leave a like , subscribe and I will see you next time .