- Don' be scared.
Don't be mean.
Today you're gonna need a ramekin.
Hello, everybody.
It's Barry here.
Welcome to My Virgin Kitchen,
the YouTube channel that inspires people apparently.
Welcome.
I hope you're well.
Today, we're making a lava cake,
and not just any lava cake, no.
You see the chocolate lava cake very often,
but no, we aren't doing that.
No.
Insisting, no.
We're doing a lemon lava cake.
That's a combination of lemon curd
and it's got some white chocolate in it.
So you're still getting that chocolatey goodness,
but mm, with a citrus burst.
You're gonna love it.
If you're not on the My Virgin Kitchen website right now,
head on over for the full method writeup,
ingredients, all that stuff.
Without further ado,
let's do it.
Okay, first thing you need is a ramekin,
and we've all been there before, right?
It's Christmas day.
You go around to relatives for Christmas dinner,
you have to take a chair around.
But generally when it comes to cutlery,
sometimes they're running out too, yeah?
So, you know, you go and have a nice glass.
You've got three glasses,
and some of you end up drinking out of like a jug
or, I don't know, a kettle or something.
This is my example in ramekins.
So I used to have four of these, but I've still got two.
So that's cool, all right?
I've also got this ramekin and this one.
So I'm kind of creating Christmas Day
in the form of ramekins right now.
I guess my point is, it doesn't matter.
And now I sort of wanna like play music.
(Barry vocally imitates a beat)
Meanwhile, back to reality.
All I'm going to do here is get some butter
and just grease the insides of all of me ramekins.
Ramekin.
They're all like different depths and sizes,
so they might bake differently to the other ones,
but that's all good.
These ones are actually quite dainty,
but they have a nice curve on them.
Those of you that are concerned about the aesthetics
of your fondant, this one's for you, but there we go.
Lubricated, greased, good.
So all I've done is put these ramekins on a baking tray,
and we'll just put it to one side for a minute.
All right, out appliance of choice
is going to be the microwave right now.
Cha-ching!
Just bring you down.
So in this bowl right here is some butter
and some broken up white chocolate, okay?
We're just going to shove it in the microwave together
and do this on very, very short blasts, okay?
We don't wanna burn the chocolate
or make it all bubble away.
Just maybe 10 to 15 second blasts,
stirry, stirry, stirry.
All right, 15 seconds,
and I can just start to hear the butter starting to sizzle.
So what we can do is use the residual heat
in the bowl or the butter,
and of course be careful not to spill out.
So I'm trying to show you just to mix it through,
let the butter break down that chocolate a little bit more.
It's amazing how even though this isn't in the microwave,
it can still melt the chocolate.
So this is really important.
It keeps it moving as well.
Otherwise if the chocolate's settled at the bottom,
you'll just like, burn it.
I've one that before, trust me.
Not good.
(microwave beeps)
Another 15.
Wow, I shut that microwave aggressively there.
Cook!
Just gonna top it off
with another 30 seconds, just in case I need it.
Little bit more.
See, it's starting to break down.
It's getting a bit more creamy now.
You get the idea.
I'm going to keep doing this until it's melted,
and I'll let you know how long it took.
Okay, so there we go.
Love how Michael Jackson's slipper
is just casually hanging out in the background.
Using him today.
I love how this is actually starting to look a teeny bit
lemony, even though there's no lemon in it whatsoever.
But as you can see,
this will taste very, very nice, by the way.
Basically butter and white chocolate.
But it's nice and smooth now.
So that's good.
So let's take this smaller bowl
out of the way and come to this bigger one.
We've got some icing sugar here.
So I'm gonna get that in first
so the cloud,
you can see that there, whoo, is not as bad
as it would be if I chucked it in towards the end.
We'll then pour our white chocolate butter mixture
on top of it so it sort of grabs that icing sugar
almost straightaway.
When I say icing sugar, for those of you
in other countries, that's also confectioner's sugar.
Some of you guys, my gosh, what's this icing sugar?
That's crazy.
Actually in that voice.
That's my thing.
I think that all of you have that voice, okay?
We're also going to add in some plain flour.
As it's a lemon lava cake,
we're going to add in a good tablespoon of lemon curd.
I'd actually quite like to do a recipe
on how to do your own homemade lemon curd.
This is just one from a store.
Little drop of vanilla extract.
The zest of half a lemon.
We might save a little bit at the end, just to garnish it.
Push that in.
Nice.
One egg,
two egg.
One extra yolks,
and two extra yolk.
I feel like I should make an egg pun right now,
so we'll just go for the simple one, cracking.
Or eggs-cellent.
All-righty.
We're just going to whisk this all together now.
We're going to break down the kind of jellyness
of the lemon curd, whisk together those eggs,
the wetness of all of that,
with the dryness of the powdered sugar and the flour.
Get it all combined.
Of course we've got that butter and chocolate in there.
So we really wanna whisk this through well.
At first, just let it mingle like that,
but then really...
See that?
Give it some elbow grease, baby.
Try and get all the lumps out.
Feeling that burn.
It's doing well,
and the dogs all right just chilling out down there.
Playing the floor is lava with a cardboard cutout
is just a bit boring, really.
You just carry it.
I'm not sure why I've had a chopping board there
for the whole video, but we'll just go with it now.
And also I'm not sure why I've added it to a measuring jug.
You don't have to, but why not,
just to make it easy to pour.
So remember these I lubricated with the butter?
Why do I use that word, lubricated?
So we just pour that into the ramekin.
Ooh, I might not have enough for all of 'em.
No, I'm not.
I made a bit of a mess.
Okay, this one isn't going to get
to go to the Christmas party.
He can come back in New Year's Eve.
If you're interested, that made just under half a pint
of the mix, so you can quite easily double this up
if you wanna make more.
But three's good.
I mean, I'm may eat these for myself.
I'm hungry.
In they go for 15 minutes.
What we're looking to do is just get the tops nice and firm.
You can see my foot.
All-righty then,
just while that is in the oven,
thank you so, so much to everyone that has ordered
my book so far on Amazon and left a nice review.
It means so, so much.
If you have got the book and not left a review,
if you do go on Amazon, just leave me a quick review.
It would mean the absolute world to me.
More people could discover the book too.
Also don't forget every Sunday,
I upload a new My Virgin Kitchen podcast.
Lots of fun and banter there with Mrs. Barry,
friends, and family.
You guys are loving it and listening to it
on your commute and stuff.
Third of all, if you're not subscribed to the channel,
which some of you are.
You watch the videos are aren't actually subscribed
or following me on social media
for loads of behind-the-scenes bits and bobs,
please consider doing so.
Fourth of all, check out my other channel,
The Barrys Behind the Scenes, so you can find out
about recipes before anyone else and get to know my life.
It's kind of like a budget Truman Show.
And fifth, whether I do this on the Barrys or another
channel, I was thinking of starting My Virgin Life,
where basically, I'm not very good at anything,
and obviously cooking is quite good now.
For example, I've just ordered a ukulele.
I don't even know how to read music.
So I was thinking of picking up a camera
and me showing you guys like,
my first challenge is learning to play a song on a ukulele.
Then it might be a Rubik's cube.
It might be whatever.
I quite like that idea.
Wiring a plug.
Being a good dad.
(Barry gasps)
I don't know, I just wanna keep this channel very foodie
with lots of other new characters coming onto it as well.
So, it's just an idea.
All right, I've just taken them out of the oven,
and I'm just going to show you the one we have got.
Slightly lightly golden brown top on there, like so.
It hasn't spilled out, which is all good.
Just leave it to cool for like, three or four minutes.
And what I will just do is get a pallet knife
and just loosen it from the sides,
just working my way down.
So I've got my little plate here
that I intend to serve it on,
and I'm gonna just stick it down on top,
turn it over, whoa, like so.
All right, twisting it a little bit,
tappy tappy tap, sandcastle style.
And hopefully, hey, it's popped out.
Little coat in icing sugar.
That's actually quite a lot.
Little extra lemon zest.
And why the heck not?
Now, I can see there was a little hole on the top there
where it was trying to burst out.
So if I just do a little nick down here,
hopefully,
there you go.
There's our lava cake.
See?
That's pretty awesome.
I'll just try with another one.
This time, I'll use the board.
Ooh, oh, look at that.
(Barry laughs)
I didn't even need to do that one.
Well, maybe this one's slightly more well-done,
'cause of the metal.
Either way, again, icing sugar on top.
Let it snow, let it snow, let it snow.
Lemon zest.
I'll get some on this side as well.
There you go.
I love it now.
And for this one, let's go for a bit more
of an aggressive cut.
I'm going to go right in,
and then go right through it, okay?
So hopefully...
Ah, you see that?
Look.
There's that lava filling
in that lemon lava cake.
Here we go.
Oh, my word.
That is like, citrus heaven.
Oh my gosh.
That is so smooth, and just enough citrus.
It's not too over-apparent,
and then you get that white chocolate...
It's kind of like a creamy hit.
I love it.
So there we go, that was the one off the board,
and this one's still completely untouched.
We've got that gooey lemon filling wanting to pour out.
I would say, keep in mind whichever type of ramekin you use.
Obviously the metal ones
can make the outside a little browner,
but either way, it tastes good,
and that lemon does just ooze out.
So play around with the recipe,
and let me know how you get on.
But that is it.
If you try it, send me a picture
@MyVirginKitchen on any social media.
I love to see your pics,
and I'll like and retweet them, all that stuff.
Don't forget to subscribe for regular recipes
and food fun and let me know down below
any recipe you wanna see next,
and I'll see you again next time.