Chocolate Molten Cake: Always get a perfect result with this "secret" ingredient

Hello, my beautiful people. Are you a chocolate lover? I mean, who's not? Today in this video, I'm going to show you how to make a chocolate molten cake. I'm gonna give you my recipe and I'm gonna show you also step by step how you should do it at home to be successful. Speaking about successful, I'm gonna show you a secret ingredient I'm using. It's going to help you to get the perfect result and the perfect texture every single time that you're going to make them at home. Sounds promising, right? Okay, so let's bake then. C'est parti. To start, you can combine the chocolate and the butter together in a plastic bowl and warm everything in the microwave. While you're doing that, you can start to prep your ramekins. So you're going to use some soft butter and spread the butter everywhere. Then you can sprinkle some flour after to cover the ramekins. Now it's time to start our meringue. So you can pour the egg white and the sugar and a pinch of salt inside the bowl and add a little bit of egg white. That's the secret ingredient who's going to keep the meringue soft and fluffy. It's gonna take three to four minutes until you reach medium peak. So you can definitely use this time to peel your fresh ginger. When the tip of the peak curls over on itself, it's done. It's time to pour the meringue in another bowl and we're going to use the same one to whip our egg yolks and the powdered sugar. So if you don't like to wash dishes, you're going to be happy. Combine the egg yolks and the powdered sugar together. I'm always starting to mix by hand before using the mixer to make sure it's completely smooth and combined. You can start to fold gently the meringue, grab your ginger and start to grate it. It must be subtle. So don't grate too much ginger, except if you're crazy about it. After three or four minutes, the mixture, egg yolk and powdered sugar should be ready. Yes, exactly like that. We get the ribbon texture. Now I'm combining this mixture with my meringue and I'm gonna start to fold gently. Just to make sure it's smooth and combined. Then you can grab your chocolate and check the temperature. So it should be between 45 Celsius and 50 Celsius. If it's not the case, put it back a few more seconds in the microwave. Then slowly add everything in your bowl. You can start to fold now, so you have to be very gentle. You see, I'm starting in the middle and I'm scraping the side of the bowl with the rubber spatula. And at the end, you can add the flour in one time. Strain it, then fold again. Don't over fold. As soon as it's done, you can stop mixing. Scrape the spatula very well. We don't want some traces of egg white or flour inside our mixture. Now you can grab a piping bag. Use a container to hold it and you're going to pour everything inside. Yes, I said inside. Yes, just like that. You can cut the tip and you're going to pipe. So this recipe is for five ramekins. So you're going to pipe 90 grams in each one. It looks already yummy, no? When your ramekins are filled up, it's time to put them in the fridge for like at least one hour, I would say. But the good thing about this recipe is that you can keep them for hours. Let's say five, six, eight hours in your fridge. So the day you have a fancy dinner, you want to impress your guests, that's the recipe you have to make. You can bake everything in the morning, store that in the fridge, and bake them at the last minute. And I can guarantee you that your guests are going to be like, ooh la la, this is so freaking delicious. When you're ready, you can turn on your oven at 400 Fahrenheit or 200 Celsius, and you're going to bake them for eight minutes and 30 seconds. Yes, you have to be precise. And after baking, it should look like that. You should wait like five minutes before unmolding them. Don't be too scared. You can flip them directly like that on a plate. If they are baked properly, they won't collapse. And now, the best part, the tasting. But don't be like me, wait a little bit more because it was way too hot. That's it for this recipe, guys. I really hope you enjoyed it. If you did, you know what you have to do, do self-cultivation, fish convent, blah, blah, blah, blah, blah, blah. And I'm going to wish you a beautiful rest of the day. See you very, very soon, guys. Bye-bye.