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Monday, February 2, 2009
Chocolate Lave Cake 2.0 - Return of Molten Chocolate Love
The original chocolate lava cake video recipe is probably the most watched, most commented, most emailed, and most linked-to recipe I've ever filmed. Most people like chocolate cake, but when you add "lava" to the name, they go completely mental.I also had the upcoming Valentine's Day in mind. For you single guys that aren't handsome, don't have money, and can't play a musical instrument, this may be the only arrow in Cupid's quiver. But take heart, it is a devastating weapon when used correctly. End your romantic home cooked meal with this dessert, and watch the magic. Enjoy!
2 large eggs
2 large egg yolks
5 tbsp butter
3 tbsp sugar
3.5 oz dark chocolate (this is one standard chocolate bar)
3 tbsp flour
4 tsp good (aka expensive) cocoa powder
pinch salt
1/8 tsp vanilla
View the complete recipe
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259 comments:
1 – 200 of 259 Newer› Newest»-
This... is quite frankly amazing.
Since i live in England i wont be able to try it till tomorrow but i'm gonna be perfecting it till Valentines day.
Thank you John, once again you amaze me. - February 2, 2009 at 6:25 PM
- Pyrofish said...
Ugly broke male home cooks salute you! hehe I am definitely making this for V day, and as the previous poster says, I'm going to have fun experimenting till then :-)
On a sep. note, I made the Sloppy Giuseppe's for the superbowl party, BIG HIT! Thanks for that. - February 2, 2009 at 7:06 PM
- Chef John said...
TECH NOTE: beeps being fixed! - February 2, 2009 at 7:13 PM
Ok,I gotta preface this with the simple fact that I love your site and have learned so-o-o-o much from you. That being said I gotta tell you that I love chocolate lave cake but really prefer the ones that are made by pushing a little ball of very cold ganache into the middle of each of the ramekins batter. This one seems like underdone cake to me. I store them in the 'frig and bake them right before I want to serve them. They keep for at least a week.
Jackie - February 2, 2009 at 7:32 PM
- Chef John said...
it is undercooked cake. ;) But, I would love your recipe... It could be lava cake 3.0
- February 2, 2009 at 7:50 PM
- Dawn0fTime said...
I have never literally laughed-out-loud so many times watching a cooking video. This was priceless!
My dad is always asking me when I'll make him some chocolate lava cake. I think you've just pushed me over the edge.
Love the Le Creuset ramekins, by the way! - February 2, 2009 at 8:01 PM
I love you man.
- February 2, 2009 at 8:16 PM
Umm . . . how much flour, again?
- February 2, 2009 at 8:41 PM
- An Ng. said...
Très magnifique!
(That was a fancy compliment with fancy accent marks for you :D) - February 2, 2009 at 8:46 PM
- DeLynn said...
Chef John, stop it!! You are sabotaging my diet!!!
- February 2, 2009 at 8:57 PM
- Chef John said...
3 tbsp flour... feel free to check the ingredient list under the video! ;)
- February 2, 2009 at 10:18 PM
- Grams Pam said...
Not that you're running a dating site, Chef John...but you sort of did started the thought train heading down this track.
1. Not to crush the dreams of the previous bachelor posters, but serving this to me for desert on V-day would not be a "big win" Then again, I guess I'm not your 'normal' woman or I wouldn't be single at this point in my life! (grin)
2. Speaking of dreams... So bachelors, if I served this to you on V-day would it be the "big win"? (Personally, I'm thinking a a good steak entree would be the big win for a man. As for me, the big win would be a super fresh seafood entree!) - February 2, 2009 at 10:28 PM
- San-Man said...
(don't worry, I won't say anything to the food nazis) - February 2, 2009 at 10:31 PM
- Susannah said...
This looks so damn good but I'm afraid it would never ever turn out right for me. Plus I would be worried about the egg part not being cooked enough. Is it cooked enough? Why do you fill the pan with water? I gave this 5 stars and faved it on YT.
- February 2, 2009 at 11:05 PM
- Chef John said...
water evens the heat transfer. even raw eggs are a 10,000 in 1 shot of killing you. I likes them odds.
- February 2, 2009 at 11:09 PM
- Susannah said...
so it's like the same principle as a bain-marie? LOL! like I know what that is! I googled it.
- February 2, 2009 at 11:15 PM
- Charlemange said...
I made this but didn't quite cook it long enough. It was still delicious with a small scoop of homemade lavender ice cream. I'll make it again and cook it longer.
- February 3, 2009 at 12:57 AM
Here's my recipe for lava cakes
chocolate lava centers:
2 oz dark chocolate, chopped
1 tsp butter
1 1/2 oz heavy cream
Put chocolate and butter in a small bowl. Heat cream and pour over. Stir until mixed. Cool, then chill. Form into round balls and put into freezer until ready to use.
Chocolate cake batter:
Place 7 oz of dark chocolate and 8 oz butter in a metal bowl and melt over hot water bath.
Remove from heat and add 1 tsp vanilla and 3 egg yolks, mixing until smooth.
Sift 1/3 cup flour into chocolate mixture and mix until smooth.
Beat 3 egg whites, 1/8 tsp cream of tartar and 1/8 tsp salt in a clean metal bowl until soft peaks form. Slowly add 1/4 cup sugar while continuing to beat.
Fold whites into chocolate mixture 1/3 at a time.
Pour into well buttered ramekins to about 3/4 full.
Push one ball of ganache into each cake.
At this point, you may refrigerate until just before you want to serve them.
Bake at 375 for about 15 minutes (maybe a little longer if chilled)
Let cool for about 5 minutes before unmolding.
And.....enjoy. Oops, sorry to steal your material!
Jackie - February 3, 2009 at 1:01 AM
oh dear.. this looks evil....
Do yuo think this would work with GF flour too? - February 3, 2009 at 1:28 AM
Just made tonight, my ramekins were a little shorter but wider, still worked great. Did 17 minutes in oven, kenmore electric, and they were absolutley perfect! Cooked on all sides and lava in the middle! Thanks for all your videos!
- February 3, 2009 at 2:17 AM
- Jake Di Toro said...
So I know you said it wouldn't work with white chocolate, but any suggestions on that account, since my wife's allergic to cocoa solids.
Substituting a white chocolate bar is "easy", but what do you suggest to substitute for the cocoa powder? - February 3, 2009 at 6:54 AM
- Chef John said...
sorry, i know no substitute :(
- February 3, 2009 at 10:46 AM
Aahzmandius Karrde--You could use the recipe sent in above and use white chocolate.
- February 3, 2009 at 11:15 AM
OMG, that looks fantastically gooey. Love the video!
- February 3, 2009 at 1:08 PM
- Dean E. Mehling, MA said...
Ach! Rammekins! Specialty equipment be derned!
I'm going to have to try this with a cupcake pan. I cannot justify buying those cute little things for this one recipe.
Any other suggestions? - February 3, 2009 at 1:15 PM
- Chef John said...
Yes, I suggest buying some ramekins. ;) (check garage sales, and seconds hand stores, they always seem to have some, also Ross stores.
- February 3, 2009 at 1:30 PM
Dear Chef John,
today I found you on Youtube and instantly came here to your site for a visit. About 20 minutes later I was already walking to the store to buy vanilla ice (instead of coffee) and plastic bags ^_^
The lava cake is delicious, your videos are delicious too. I have seen a lot of cooking shows but none of those ever made me actually want to cook something. Thank you very much! - February 3, 2009 at 2:25 PM
Chef John.......that looks amazing!!! I'm still laughing from the ahhh son of a *@%$$ @$$..haha
- February 3, 2009 at 3:14 PM
hey Le Chef John!
this recipe looks smashing! it looks a little less liquid in the centre than the previous video though.
hey, if ever you want some real authentic pure belgian chocolate sent by mail, I'll gladly be your "liaison officer"! - February 3, 2009 at 3:50 PM
- Joe! said...
The original is how I stumbled upon Foodwishes. How can I count the times I've thanked the Google gods for sending me here...
Superb as usual.
-Joe - February 3, 2009 at 4:55 PM
- Susannah said...
hi Greg
pure authentic Belgian chocolate?
Are you married? If you are do you have a single brother? cousin? uncle? grandfather? - February 3, 2009 at 5:42 PM
For those looking for ramekin substitutes, I use my Noritake teacups, everyday ware not china. They are just sturdy enough for lavacakes plus that nice handle makes them safer to remove from waterbath. You can probably find them at any used dishware site or Ebay.
Luisa Vacaville. - February 3, 2009 at 7:23 PM
Jackie, thank you for your version of the lava cakes. A little more involved but I like the fact that I can bake on demand (store in fridge)until ready to enjoy. Chef John, not to worry, I will still check out Food Wishes for your wonderful entertaining food videos.
- February 4, 2009 at 1:58 PM
Thanks for posting this great recipe! I can't wait to make it for my sweetheart on Valentine's day :) P.S. I love your other recipes and videos too!
- February 4, 2009 at 11:33 PM
Brilliant recipe once again chef john, just wondering, is it possible to do the batter several nights before (putting the batter in the fridge) actually baking it and creating that molten goodness?
- February 9, 2009 at 3:22 AM
- Chef John said...
yes, if the batter is in the ramekins
- February 9, 2009 at 11:38 AM
- Liz said...
Chef John, could you add a liqueur to this recipe for added specialness, say Frangelico for example? If you think this would be a good idea, how much would you suggest using?
- February 9, 2009 at 7:27 PM
- Chef John said...
i've never tried, but you'd have to be careful not to thin out the batter. I would drizzle over the over after they are cooked!
- February 9, 2009 at 7:31 PM
Chef John,
Is it possible to add a pinch of cayenne pepper to spice things up? If so... how much would you recommend? - February 11, 2009 at 1:58 AM
- Chef John said...
yes, but the pinch size is up to you. taste the batter.
- February 11, 2009 at 2:07 AM
Is there somewhere that has the full
recipe. Loved the video but I need
everything written in front of me,
Colleen - February 11, 2009 at 2:34 AM
- Unknown said...
i was wondering if we could use another baking pan other than the one u showed on the video
- February 12, 2009 at 8:14 PM
- Chef John said...
sure, as long as it hold water and isn't too big
- February 12, 2009 at 10:01 PM
sry, i have another question.( i don't bake nor cook alot )
when u say butter, salt butter? or no salt? - February 13, 2009 at 10:57 AM
- Chef John said...
always unsalted for baking
- February 13, 2009 at 11:29 AM
if we leave the batter in the ramekins overnight in the fridge, do i need to let them sit out for a bit before i put them in the oven?
- February 13, 2009 at 3:54 PM
- Chef John said...
yes, i would leave out for 30 minutes before.
- February 13, 2009 at 3:58 PM
i used your recipe for valentine's day and my boyfriend loved it! thanks so much for the easy to follow recipe!! i'm definitely going to find more things to make from your website!
- February 16, 2009 at 10:07 AM
here are my lava cake after your recipe:
or at least one of them : ) - March 22, 2009 at 7:20 PM
Where can I find those ceramic baking cups?
- March 22, 2009 at 8:29 PM
hmmm. mine turned out bad. the exterior doesn't get solid like a cake. what could possibly be wrong? the instruction on the video seems quite easy. i used a bigger cup though, could that be the reason?
- March 22, 2009 at 10:50 PM
- Chef John said...
yes, that's it. who told you u could use a bigger cup?
- March 23, 2009 at 9:38 AM
- Chef John said...
amazon, BB&B
- March 23, 2009 at 9:40 AM
can i use a microwave oven for this recipe?
- March 23, 2009 at 10:05 AM
- Chef John said...
- March 23, 2009 at 10:26 AM
how long do you leave them in the fridge?
- March 26, 2009 at 5:10 PM
- Chef John said...
at least 30 min.
- March 26, 2009 at 5:14 PM
hello. i've tried this four times, and everytime, the exterior of the cake is not as good looking as the one you made, mine looks all messy and it's so hard to take them off the cups, it usually breaks apart by the middle. but the taste is really really really good. I've tried baking it from 15-20 minutes but the result is almost the same, except when baked longer, the inside is not melting. so what am i missing here?
- March 29, 2009 at 11:07 PM
Our family loves your blog Chef John. Your videos are awesome and help those of us who are not gifted in the kitchen to deliver meals that are out of this world.
For those who have not tried these, they are rich and chocolatey and everyone loves them, and they are simple to make. We followed Chef John's instructions exactly and they were perfect.
Thanks again for a great contribution to the lives of others. May there be many more recipes to come. - April 29, 2009 at 8:52 PM
- Unknown said...
chef John i love all your recipies n your blog is a totaly wowie!!!!!!!!!!!! am a big foodie!!!!!n this perfect site ever n your stuff taste great i am tryin your stuff all of it is just super..please post more......
- June 16, 2009 at 11:47 AM
- Reena said...
what flour do you use?
- June 24, 2009 at 4:09 AM
- Chef John said...
All purpose
- June 24, 2009 at 11:30 AM
- Clara said...
Hey I thought u said no more large eggs?
- July 18, 2009 at 9:10 AM
- Chef John said...
i said x-tra large... the original used x-tra large, this uses large which are the most common size
- July 18, 2009 at 12:56 PM
- Minh "Sa" Chau said...
Hey Chef John, I recently made this, but it didn't rise, it was still amazingly good though, but it was a little short and not tall like yours, could this be a mess-up on the Order of the ingredients entered? or not whisking the egg enough?
- July 21, 2009 at 10:08 PM
- Chef John said...
as long as you followed the order of ingr. in the video it should be fine. It doesn't really rise. Only a little from the egg, and the it recedes.
- July 21, 2009 at 10:12 PM
- Minh "Sa" Chau said...
Yeah see, thats where i messed up, because i didn't have any pudding in it either. thanks! i'll try again in my cooking episodes.
- July 22, 2009 at 1:37 AM
Can you add baking powder or soda to make it rise?
- July 23, 2009 at 2:18 PM
- Chef John said...
you could, but why? it's not suppose to rise. It's suppose to be a dense gooey mess.
- July 23, 2009 at 3:26 PM
- Minh "Sa" Chau said...
Everytime i try to make it, it always is solid inside, should i take it out when the top is still mushy a little? or just becoming firm?
plus when its solid its a little bitter from dark chocolate, should i add condensed milk? - July 23, 2009 at 10:53 PM
- Chef John said...
go by the time, youre cooking too long if its solid. you cant add con mlk.
- July 23, 2009 at 10:56 PM
- Minh "Sa" Chau said...
i'll try again, thanks.
- July 23, 2009 at 10:58 PM
- Chef John said...
its not a sweet dessert, maybe you dont like it dark chocolate?
- July 23, 2009 at 11:00 PM
- Lisush said...
I was sadly disappointed with the flavor of this cake =(. I looked through so many recipes and decided on this one, but the flavor just wasn't right. I picked it because I liked that the inside was more pudding then liquid consistency. I guess I'll be going back to the drawing board. (and I used the same chocolate =\)
- August 6, 2009 at 12:56 AM
- Chef John said...
dark chocolate isn't for everyone!
- August 6, 2009 at 1:16 AM
- Lisush said...
No, I LOOOOVE dark chocolate and dark chocolate molten cakes, but this just didn't live up to the amazing ones I've had in some restaurants. =\
- August 6, 2009 at 12:06 PM
- Brandee said...
Visited your blog for the first time today and love it! Entertaining to read/watch and I can't wait to try out a recipe. I'm having a dinner party and want to make the lava cakes. Does this recipe double easily and do I need to adjust the cooking time for 8?
- August 24, 2009 at 10:38 PM
- Brandee said...
Oh one more thing...can I make it ahead of time and keep it in the fridge for longer than 30 mins (ie make it in the morning and bake it in the evening?) and if so, any other special requirements?
- August 24, 2009 at 10:46 PM
- Chef John said...
- August 24, 2009 at 11:56 PM
- Brandee said...
Can i double the recipe? Do I then need to cook it longer?
- August 25, 2009 at 5:59 PM
- Chef John said...
should cook the same as long as the ramekins are the same
- August 26, 2009 at 10:39 AM
- Ruth person said...
Unfortunately, I cannot eat chocolate at all (painless migraine sufferer) but I can at least enjoy watching someone else make something awesome with it.
Many MANY thanks!
Incredible! This stuff looks like it should be illegal! ;> - August 27, 2009 at 6:48 PM
- Chef Play said...
I have been Playing With this cake for a few months....peanut butter makes this cake explode i put like a 50/50 on chocolate n peanut butter...i taste awesome
- August 30, 2009 at 9:39 PM
Tonight I cooked as our night before school starts meal your lemon chicken in yogurt and got "this is edible" (high praise from my 10 and 8 year old for protein based entrees believe me....i really enjoyed it and they ate it all) and I got "You HAVE to make this again!" for this.
We'll make both again!
Thanks - September 8, 2009 at 1:14 AM
- Minh "Sa" Chau said...
Hey Chef John, what happens if you do not use unsalted butter?
- September 29, 2009 at 5:35 PM
- Chef John said...
it will be slightly saltier
- October 1, 2009 at 9:22 PM
I just wanna let you know that I have used your recipe for several times and the cakes are very yummy!!! It's better than any other restaurants I have ever been to. Thank you so much for sharing it with us! ^_^
- October 23, 2009 at 1:02 AM
Followed this recipe but came out like hockey pucks. Figured out the ramakins I was using were 7 oz and not 5oz so more surface area wider and got overcooked i guess. Will try again with bigger batch of batter and will err on side of undercooked when monitoring cooking time.
- November 8, 2009 at 11:19 PM
Chef John, I just made this the other night for no particular reason other than the video made it look ultra yummy...followed everything to a T...it was fab!! So, incredibly easy to make...I'll definitely make this again...thank you for the recipe.
- November 11, 2009 at 4:27 AM
- angelina said...
This menu is great!!
i love chocolate lava, usually when i was in indonesia or singapore there's always a place to eat this.
but when i arrived in america,especially in texas(college station) i couldn't find any place to eat this cake that really taste great..
then i think i will try to make it for myself.
i have a bunch of time during new year's holiday before my school starts. luv ur recipes..
Merry Christmas and Happy New Year !! - December 19, 2009 at 4:45 AM
I tried this one tonight. It's so HEAVENLY!!!! I'm literally melting with each bite!!! Linked your video on my Facebook. Thank you for this recipe.
- January 19, 2010 at 11:30 PM
Oh yeah, your site is bookmarked! =)
- January 19, 2010 at 11:31 PM
- Eliza said...
Hi, do we also let these sit for 15 minutes before turning them out, like we did in the old recipe? sounds redundant i know, but... you know how it is. Thanks a lot!
- January 21, 2010 at 3:03 PM
- Chef John said...
yes, enjoy!
- January 21, 2010 at 3:18 PM
- Unknown said...
Hey Chef John, thanks for the updated recipe! I remember making it two years ago for valentine days and it turned out perfect!
Anyway, I ran into a little bit of trouble this time around. I now live in Colorado and the altitude didn't play well with the cake. I took the cakes out at exactly 15min as they were getting burnt (just slightly) around the edges. Let them sit to cool down and finish cooked and when I pulled them out the bottom half was still liquid -- however the top was good and cooked.
It's worth to note that with the ramekins I have I only get 2 cakes...but this wasn't an issue with the first cakes so I'm leaning more towards altitude adjustment...
Anyway, I did some research and all I could come up with was to lower the temp to about 400 and back a decent amount of time longer. Maybe even have the water bath sit in the oven a bit beforehand (as that seems to be where the problems lies). I'm just a little stumped here as I don't want the top (bottom really) to get all overcooked and chewy/burnt and not get the lava center.
Hope you can help, thanks Chef John! :D - February 1, 2010 at 1:23 PM
- Chef John said...
I would try to cover in foil to bake, with a few small holes to let out the steam, this may prevent the tops from getting crispy.
- February 1, 2010 at 7:11 PM
Dear Chef John,
I love all your videos! I haven't made anything yet, but recently I have become obsessive over making French macarons - not macarOOns with the coconut. i never tasted a macaron and I heard it is a challenge to many so i'm requesting a macaron tutorial from VOUS ! merci - February 1, 2010 at 8:03 PM
- Unknown said...
wow... that's amazing... I am totally new to bakery... do I need to pre-heat the oven?
- February 11, 2010 at 3:35 AM
- Tim Morris said...
Hi Chef John,
I am trying your recipes like crazy. You are such a good teacher! I have a question for you about this cake. I made it, exactly like the recipe and video called for. The batter was much thicker than yours on the video and it wouldn't have filled up four 5.5 oz ramekins. I used 2.5 oz, and it only filled up three. What do you think caused it to thicken up? To much stirring with the flour in? - February 14, 2010 at 2:00 AM
- Chef John said...
no way to tell. Don't understand the quantity problem. If you're using the same amounts u should get the same number as me.
- February 14, 2010 at 2:17 AM
- maryam said...
wow :) o was looking for a cupcake's recipe and ended up on ure site. it looks delicious :)
ok i have 2 questions.
1. can i use all purpose flour with some baking powder in it?
2. can i use muffin pan instead of ramekins? i can't afford them yet as we just moved to a new place
3. can u plase tell the amount of buuter sugar and flour in ounces or grams?
thanks a lot! :) take care - February 16, 2010 at 5:00 PM
- Chef John said...
I don't convert metric, but you can here: http://www.france-property-and-information.com/metric_conversion_table.htm
Why would you use flour with baking soda in it? I haven't tried that nor would I.
Also, I've never used muffin tins, so I can't say, but if you scan the previous comments some poeple have talked about that. enjoy - February 16, 2010 at 7:23 PM
Hey Chef John,
I would like to ask if 200ML ramkins or irregularly shaped ramekins (ie. flower or heart shaped) would work?
Ramekins are usually very overpriced or unavailable where I live so I tend to buy them when I go on vacation (sad), which is why I - March 10, 2010 at 8:48 AM
- Chef John said...
any small ramekins work, but time may change. buy online, very cheap
- March 10, 2010 at 11:42 AM
- Purnima said...
Tks for this recipe, we enjoyed it ! Part 2 is what I baked. :D
- March 25, 2010 at 10:33 AM
Dear Chef John, thanks for the informative and really interesting video! Did you place the chilled ramekins immediately into the water bath and into the preheated oven? What is the reason for chilling the batter?
- March 28, 2010 at 7:26 AM
- Chef John said...
yes i did. so the outside cooks before the inside
- March 28, 2010 at 12:03 PM
I tried this the other day and it was fabulous!
It is so difficult to find some ingredients in Czech Rep. but this was easy. My partner was trying to eat the mix even before it was cooked.
I follow you blog quite a lot recently and I want to thank you for the great ideas!
Best of Luck! :) - April 14, 2010 at 3:07 AM
i have no ramekins, so i was wondering if i could make these in a cupcake pan ? if so what would the cooking time be. and how much should i fill it up? 2/3 way ?
- May 6, 2010 at 10:32 PM
- Chef John said...
sorry, never tried muffin tins. some people made comments above regarding this, so maybe take a peek at those.
- May 8, 2010 at 9:53 PM
- maryam said...
i made them in a muffin pan.. took me 13 minutes to bake them. thanks for such an easy and yummy recipe :D i can post pix for the people who want to try it in a muffin pan :) best of luck people!
- May 9, 2010 at 3:05 AM
can this dish be served cold?
and if i don't have ramekins what else can i cook it in? - May 28, 2010 at 1:02 AM
how many grams is one tbsp?
- May 29, 2010 at 8:49 AM
I don't have ramekins but I have small ceramic bowls; those chinese ones that can hold rice or soup. They are small and can hold about 200 ml of liquid. Will those work?
- June 13, 2010 at 5:04 PM
- Chef John said...
if they are oven proof they should work
- June 13, 2010 at 5:09 PM
The choc lava cake really turned out moist and delicious. When I inverted the cake, the top was a bit gooey and had some melted choc on top but otherwise the cake retained its perfect shape. Plus the inside was really like molten lava! Was the top suppose to be like that or should I have cooked it a bit longer? I baked it at 15 mins exactly.
- June 23, 2010 at 8:36 AM
- Chef John said...
maybe a minute more
- June 23, 2010 at 10:16 AM
Ok. I failed here. Everything came out right with the batter. But when I took them out of the oven, the chocolate inside had been cooked. Should I keep it in for less time, next time, and how do I know when they're done?
- June 23, 2010 at 6:37 PM
- Chef John said...
Yes, you'll have to go a little less i guess. Really no good way to test. I'm going to redo the recipe soon to use a different technique. At least you got chocolate cake. ;-)
- June 23, 2010 at 9:25 PM
It's so easy to make this dessert! I don't have an oven nor ramekins at home. But managed to successfully bake this dessert in my little oven toaster for 3 minutes, using 8 3oz cupcake moulds.:) Love it!
- June 27, 2010 at 11:31 AM
hey chef john. whats the size of ur ramekins? are they 4oz ramekins?
- August 13, 2010 at 1:28 AM
- Chef John said...
more like 5oz
- August 13, 2010 at 1:45 AM
Hi, is it bad if i don't use premium cocoa but use 95%cocoa instead(which is the only thing i have)? Is that bad?
- August 15, 2010 at 8:54 PM
- Chef John said...
probably fine :-)
- August 15, 2010 at 9:34 PM
- Chef John said...
probably fine :-)
- August 15, 2010 at 9:34 PM
Hi Chef John,
Loved your recipe. In my experiment, the taste turned out great, intense chocolatey. But I couldn't take the cake out of the ramekin; it got broken apart by the middle and top stayed in the ramekin. Then, I baked it a little longer. Again, it broke apart and this time without a lava inside. What can I do for that? - August 20, 2010 at 3:59 AM
- Chef John said...
grease the cups more :-)
- August 20, 2010 at 7:31 AM
- Bint Mohammed said...
Hey Chef John, I made this recipe tonight and ate it with vanilla icecream, turned out great! lol i watched the video of this recipe sooooo many times before i made it.
my ramekin was a bit bigger than yours so all batter went into one and it was shared by three people =)
i saw your comment about re-doing this recipe, looking forward to that. btw, i used the regular sized eggs.
Thanks alot! - October 17, 2010 at 3:35 PM
- Vickie said...
..will try to do this later, im excited! will tell you if it works fine. Thanks for being selfless and sharing this wonderful recipes..
May I request for video of RUM CAKE? i really want to try that one too..
thanks! - October 30, 2010 at 12:47 AM
I love this recipe Chef John. I've tried it for several times and my older brother requests for it. He gives me all the ingredients needed. Thank you! Btw, I'm only 14 yrs. old.
- November 5, 2010 at 6:55 AM
I was so pissed off seeing this video in youtube...this dude does not say a word about you ... he even copied your funny inputs-- in a so-not-funny way though ...
http://www.youtube.com/watch?v=q-ykytdhPYk - November 18, 2010 at 10:24 PM
Hi, I've looked everywhere, but I want a real answer: do you need ceramic ramekins (I bet there's an alternate)? If not, what can I use that's cheaper but will produce the same delicioussss results?
I want to do this for Christmas for my friend and I, we recently lost our favorite chocolate cake at a restaurant (how COULD they?)
Thanks! - November 20, 2010 at 12:34 PM
- Chef John said...
Sorry, I just don't know, I've only used ceramic ramekins and this method. I would have to experiment.
- November 20, 2010 at 1:11 PM
How cute is your website!!!
i found your onion rings recipe on youtube and i loved the way you made cooking fun! i bought chocolate and cocoa and will bake this cake tomorrow... Thanks a whole bunch! - December 12, 2010 at 12:32 PM
dear Chef John,
i dont have the ramekins. can I use muffin pan, and put it in a bigger pan for the water bath?
thankss :) - December 17, 2010 at 4:37 AM
- Chef John said...
Sorry, never tried, so may work but not sure of time temp difference. Check comments.
- December 17, 2010 at 11:31 AM
- gouyez said...
I want to make this for christmas but i want it to be more cooked, will it get ruined if i leave it to cook for longer?!
also what kind of butter should i use and what kind of flour?! Im going food shopping tomorrow so feel free to email me at firstname.lastname@example.com
thanks!! we always buy this for our christmas desert but i want to make it this year! - December 17, 2010 at 7:31 PM
- Chef John said...
its not too good cooked through. better to just to google and find a nice chocolate decadence recipe. enjoy!
- December 17, 2010 at 8:25 PM
- Gary said...
I experimented last weekend. The taste was FABULOUS. Compared to what yours looks like, mine was less cooked on the edges and less lava-like in the middle. The consistency was more uniform from middle to edges. How do I correct this to make sure my lava is molten without it falling down? Hotter oven and shorter cook time? I went for 18 minutes because it looked too wet on top at 15. I'm trying to get this perfected for Christmas eve dinner.
Thanks! - December 22, 2010 at 10:58 AM
- Chef John said...
That's why I thinking of redoing this recipe. It's almost impossible to give you specifics on how to adjust. Just too many factors. It's basically trail and error. I'd pick a safer xmas dessert. ;-)
- December 22, 2010 at 11:18 AM
Hi Chef..
for the molten chocolate, can i use a cooking chocolate? or it must used a dark chocolate..thank you.. :) - December 24, 2010 at 2:52 AM
- Chef John said...
No, baking choc is unsweetened and will not work.
- December 24, 2010 at 12:50 PM
Determined to perfect this for Christmas eve, we tried it again. I guess the way I'd describe the technique for a successful lava cake is that it requires the chef to "have his or her hands on the controls at all times." You can't put this on autopilot and just follow a recipe because there are too many variables. Ovens vary, the size of the ramekins (I could only find 4 oz or 8 oz, while you call for 5.5 oz), and the texture must be perfect - cooked enough to maintain its shape without just turning into a puddle of hot pudding. Ideally, cutting it open with a fork would result in a flow of chocolate heaven, creating an instinctive reaction by the diner to quickly scoop up the lava - or letting it flow into the ice cream. :-)
After the results of my first attempt (see my comments above) I surmised I needed higher temp, shorter cooking time, or both. I inspected it at 10 minutes and the top was still wet, causing some concern. I put it in for another 2 minutes and then took it out but left it in the water bath for another 2 minutes before putting the ramekins on a cooling rack. Why the 2 minute water bath? My 12-yr old daughter was the chef, calling the shots, and I was just her assistant/advisor. She decided that would be the thing to do so I went with it.
The result worked - it was softer inside than my first time and it looked like yours. I usually don't bake - I'd rather cook. But this recipe is worth perfecting and having in my quiver for special occasions. Next time I might experiment with a 10 or 11 minute baking time and immediately removing them to a cooling rack.
I'll email you a pic of our results. - December 25, 2010 at 9:17 AM
i tested it just now for the upcoming valentine, surprisingly it came out beautiful, from the lava in the inside until the little crisp on the edgy top. i don't like the taste of it, however. it's bizarre, i love chocolat, and usually i love just every recipe u put in here. i tried a looooot of it, this is the first time it fails me. guess i'm not a good baker! gonna stick to cooking dinner instead of baking..
- February 11, 2011 at 9:12 PM
Chef John,
I noticed on your original recipe it called for 2tsp of cocoa powder and on this one it says 4tsp. I made this using 4tsp for my Valentine (who loved it, btw). It did taste a wee bit bitter and I wondered which measurement is appropriate 2 or 4 tsp? Thanks! - February 18, 2011 at 10:26 AM
- Chef John said...
I believe I did up it on this 2nd version. Maybe 3 is good for you?
- February 18, 2011 at 11:30 AM
- 1 Year Anniversary said...
Dear Chef John,
I've been making this chocolate lava cake for the past 3 weeks and after few tweaks it's become one of my favourite desserts ever. Of course, valrhona chocolate doesn't hurt haa. However, I keep noticing that the bottom of the cake (which becomes the top after you flip it over) always looks very wet even after I decreased the amount of butter i was smearing on the sides. Any suggestions on how to get rid of that?
Lincoln - February 22, 2011 at 9:13 AM
- Chef John said...
Sorry, I don't!
- February 22, 2011 at 10:28 AM
I don't know if you are going to answer this, but can I serve this beautiful dessert cold? Or does it have to be warm/hot? My birthday is coming up, I'm going to serve this to the guests, I'm just wondering, because I'm going to do the dessert before anything else, like appetizers and the main course. If it has to be warm, how can I heat it up afer the main course? Any tips? Should I just put it in the oven to get it warm? Thanks, love your blog!
- February 24, 2011 at 4:04 AM
- Chef John said...
I would pick something else. It's not good cold, or reheated. Sorry!
- February 24, 2011 at 5:24 AM
hi chef john.. and everyone.. i live in mexico city and i about to experiment :D
i want to know it the oven is 425° C? or F?
thax!! - March 12, 2011 at 9:50 PM
- Chef John said...
F!! I don't believe they make ovens that get up to 425 c ;-;
- March 12, 2011 at 10:30 PM
- Emerald_Mara85 said...
Well I tried but it became moist chocolate cake, so I'll decrease the time next time.
I just have a few things to ask...
When I put in the flour, it doesn't become smooth anymore...a more gunky type...why does this happen? Did I stir too long? I'm such a noob so I don't really know. Luckily the cake was soo delicious!
you type the the recipe 2 eggs, and 2 large eggs ...was that supposed to be 4? I used 2... - March 15, 2011 at 1:37 PM
- Chef John said...
Can't answer the stirring question, sorry. The ingredients say 2 large eggs PLUS 2 more large egg yolks. Good luck.
- March 15, 2011 at 1:52 PM
this is an amazing recipe! thaaanks!
i made them, but for some reason the batter turned out much ticker than yours, although i only put 3 table spoons of flour. also they were not moist inside.. probably a combination for leaving them 17 minutes instead of 15 and the batter not being as fluid as it should be.
However the taste was still good, we had them with vanilla icecream - March 16, 2011 at 9:24 AM
- genesis said...
hey chef, i went to the store (5 to be exact) and the only cocoa powder i found was Hershey's unsweetened cocoa powder, will it affect the taste?
- March 16, 2011 at 11:09 PM
- Chef John said...
that's fine!
- March 16, 2011 at 11:14 PM
Well, I tried it again but...
1 was half cooked (the bottom is all creamy at 12 minutes)
the other was overcooked again...(added 2-3 minutes)
Does using somewhat larger bowls effect the outcome of making the cream not centered? Using 2 bowls with the same amount as the recipe.
Also the mixture is more smoother than last time but yes if I stir too much after the flour it does become gunky (not too gunky this time but it does effect the appearances)... - March 26, 2011 at 6:03 PM
OMG! When I cut the lava cake and saw the chocolate flow out the cake, it almost made me cry. I cannot believe it. I did it, on the first try. The cakes look delicious and test great.
- April 1, 2011 at 9:47 PM
- Betty said...
Hello John,
This is my first time on your site.
I love your video for lava cake. Cooking is my passion as well. However I am not a Chef like your self.I will be back to try all your recipes.I added a link to one of my favorite recipes (Chocolate Floating Pudding).
Thanks Much
Betty - April 2, 2011 at 1:38 PM
This time I had 4 little cups to go on a casserole dish but I still couldn't get the timing right...
I noticed that in your video the bottom was all baked too leaving the center molten but my 1st 2 was all top = bake, bottom = molten (the rest overbaked).
Is this because of ramekins that allows it leave the center molten and the rest baked? Or is it I put too much water in the casserole dish?
On the happier part, I know when to stop mixing after the flour, making the cakes look smooth.
Please help... - April 4, 2011 at 9:19 AM
Do you have a gluten free recipe?
Please - April 5, 2011 at 10:11 AM
- Arthur Danskin said...
Wow, this is really something special. I actually ordered some ramekins specifically to make this after watching the video (hint hint set up an amazon affiliate link for the supplies...) and it was totally worth it. I particularly like how the cakes come out in person sized servings and how the texture is rich and moist without being too buttery or overwhelming. I guess the cocao adds some dry chocolateness. Having a texture gradient makes the cake fun to eat and interesting throughout, like a Thai ice tea. I actually forgot to butter the ramkins first but I was able to get the cakes out ok anyway with a little careful prodding. My wife was super happy. Thanks so much!
- April 8, 2011 at 12:26 AM
hey just tried ur recipe and it is really great...
but i got one very very big question... how to make the inside of the cake more wet and heavy... i mean when u cut the cake, i want the inside to be very heavy and wet.. i know it already has the wet and heavy feel.. but i wan MORE!!!!!! haha!!!
nevertheless, THANK YOU FOR SETTING UP THIS BLOG!!!!
oo and pardon my bad english haha!! - April 9, 2011 at 2:09 PM
Do you use selfrising flour or just regular flour?
thnk you
Charlie - April 9, 2011 at 6:09 PM
- Chef John said...
- April 9, 2011 at 7:26 PM
Well I tried it with ramekins of like 3.5 inches size but apparently its wider than the ones in the video...
Hmmm This time the shape was more like how it was supposed to but the bottom never seem to form the light cake surface...but I do get the middle. I think its too wide and flat...
Does increasing the ingredients increase the baking time? - April 12, 2011 at 8:16 AM
- Jazy said...
You're so funny i love your videos! Hi im from Singapore and im going to try your lava cake recipe now ^^ Just for my boyfriend, coming out of army this wed!
Question is, Can i chill it overnight (2 nights) so i can bake it on wed ?
Jas - April 18, 2011 at 3:43 AM
- Unknown said...
Hello Chef John,
I tried this yesterday it came awesome, it was just as urs.. I gave surprise to my hubby and he wants it more ;).. thanks to u :)
i m planning to prepare this for his birthday ( Coming April 28).So i want to know whether can i make it of birthday cake size? If so can u plz tell me the measurements.
I hope u will not disappoint me :)
Plz plz reply soon. - April 22, 2011 at 2:08 PM
- Chef John said...
sorry, won't work as a cake. :-(
- April 22, 2011 at 2:54 PM
- Unknown said...
Ohk.. :( np.. Can u please tell me the Chocolate cake recipe.. Though i got few recipes, i just want to follow ur recipes so i will be very glad if u provide me chocolate cake recipe.
- April 22, 2011 at 3:41 PM
- Unknown said...
Ohk.. :( np.. Can u please tell me the Chocolate cake recipe.. Though i got few recipes, i just want to follow ur recipes so i will be very glad if u provide me chocolate cake recipe.
- April 22, 2011 at 3:42 PM
- jb-loverx3 said...
ahhhhhh too delicioussssssssss :)so looking forward too making these tonight :)
Easter dessert! woohooo
theyre gonna go perfectly with my chocolate covered starwberries and champagne sorbet!!
quick question,
can i use baking squares instead of a chocolate bar? - April 23, 2011 at 11:59 AM
- Chef John said...
no baking squares are different
- April 23, 2011 at 12:14 PM
Finally, at my 5th time, I got the timing correct (Yay!!!) now I just have to adjust the recipe to make it a little sweeter (couldn't find 60% so I went with 70%)
So anybody who tries this recipe, don't give up if you fail! Keep working at it! - May 11, 2011 at 10:49 PM
Whoah even my comment here dissapeared...
Okay reposting part
Don't give up if you fail, I finally did at my 5th time!
New Part:
For those who have larger ramekins hence flatter cakes, make it another half more and maybe 5 minutes extra for oven time(Your oven could be different than mine and also I put 2 at a time due the space constraints of my oven)?
And instead of letting it cool in the ramekins for 15 minutes, you can take it out and let it cool by it self. If not it would overbake from the heat of the ramekins. - May 14, 2011 at 2:18 AM
hi chef John, i love your molten chocolate lava cake! it looks so awesome inside when you break it open in your video :) i am going to try and make these tonight for the first time for my dad for father's day :) i hope they turn out good, im starting to bake and cook more and i love it! im 15 and im making dinner for my big family at home and everyone always wants seconds, its the best thing seeing everyone smile eating food that i made :) hopefully everyone loves these ^__^
~Amanda - June 19, 2011 at 6:43 PM
chef john, i followed carefully the instructions, but it didn't turn out the way you did. the lava part is missing, it's pure cake... what shall i do?
- July 8, 2011 at 11:34 PM
- Chef John said...
Not sure. Maybe your oven is hotter than you think? Not much you can do, except eat chocolate cake :-)
- July 9, 2011 at 11:13 AM
- Jav said...
How much Rum you think I could get away with using in this recipe without messing it up?
- July 22, 2011 at 4:26 PM
- Chef John said...
Soak in a little rum after it's cooked!
- July 22, 2011 at 4:48 PM
- Mike said...
My wife and i made your "Cherry Surprise Lava Cakes" and were stunned by how good they came out. I realize that the omission of placing a single pitted Cherry in each half filled ramekin then adding the rest of the batter on top was just to keep the time down. Genius as usual Chef!
- July 25, 2011 at 6:41 PM
Why doesn't it taste as good if reheated? Will the inside be cooked or is it better to be eaten fresh? I'm planning to give this to my crush cause she loves chocolate. Thanks!
- July 26, 2011 at 8:28 AM
- Chef John said...
Yes to both! Enjoy!
- July 26, 2011 at 10:57 AM
hye chef john , does this cake taste like dark chocolate ? or like sweet chocolate
- July 26, 2011 at 6:29 PM
- Chef John said...
- July 26, 2011 at 6:31 PM
hi chef
just wanted to know can u chill them for over half a hour. - July 27, 2011 at 9:00 AM
- Chef John said...
- July 27, 2011 at 5:11 PM
- branderic said...
can i have the recipe in metric? i am not use to measuring in tbsp!
- August 8, 2011 at 9:55 PM
- Chef John said...
I don't have metric. But if you google you find tons of converters.
- August 8, 2011 at 9:59 PM
Hello Chef, I just found your site yesterday and already have made 4 recipes! amazing!
one question on this one, should the oven be turned on from the top and the bottom?, and on which rack should I put them? - August 12, 2011 at 7:23 AM
Chief chef John!
My batter doesnt lay down inside the cups as easy as yours does, I waited a couple of minutes but it seems to be thick i believe. And the batter gets thicker in the end, too much flour? and also I did not use the exact same size ramequins, not sure it really makes a huge difference, they are still small and round but better safe than sorry so i ask :) - September 17, 2011 at 12:08 PM
Thanks for a great recipe Chef John! I've made this several times now and it always turns out great. I'm not sure I would have attempted it if it wasn't for your easy-to-follow video and laid-back style. Thanks again!
- October 5, 2011 at 5:44 PM
Recipe worked well especially as i've never attempted a dessert before. Thanks Chef. I'm well stuffed.
- October 11, 2011 at 6:07 PM
Hi, for the oven temperature what is it in celsius?
Thanks - October 30, 2011 at 2:35 AM
Chef John I absolutely love you and your recipes,watching you is amazing and I know that I should be studying and focusing on finals but instead I always just find myself googling your recipes.lol
Can you do me a favour and tell me which cocoa powder you used ?
Please&thankyou.:) - November 13, 2011 at 1:20 PM
- Chef John said...
Guittard "Cocoa Rouge" Thanks!
- November 13, 2011 at 2:17 PM
Chef John, I posted this q earlier today then forgot where I posted it (duh!!), I wanted to ask what size ramekins you use? They look like the smaller ones but perfect size for chocolate desserts!
I am looking to buy my first batch; what would be work for most preparations?
The one at my store stated as 9cm/4in if that sounds right?
Thanks! - November 22, 2011 at 10:56 AM
Dear Chef John,
do I necessarily need to bake it in the pan 1/2 way filled with water? What happens if without water? Am I risking that the sides and the bottom gets over baked? Thanks for this great recipe. - November 28, 2011 at 9:31 AM
what are they applying on the top..? what is that white powder.?
- December 8, 2011 at 10:10 AM


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subset: commoncrawl


text:
Hackers Eavesdrop Using Legitimate Remote Control Software
For a decade, "TeamSpy" cyber espionage campaign has used TeamViewer software already installed on PCs to eavesdrop on communications and steal data from targets in Eastern Europe.
Anonymous: 10 Things We Have Learned In 2013
Anonymous: 10 Things We Have Learned In 2013 (click image for larger view and for slideshow)
Remote administration tool users beware: An online espionage group that's been operating for the past decade has been surreptitiously accessing legitimate TeamViewer remote administration tools already installed on PCs to remotely eavesdrop on targets.
That warning was sounded Wednesday by the Laboratory of Cryptography and System Security (CrySyS Lab) of the Budapest University of Technology and Economics in Hungary, which began investigating the espionage operation after being approached by the Hungarian National Security Authority, which detected related attacks targeting organizations inside Hungary. The two organizations have written a detailed report into the attacks, which they released Wednesday.
CrySys is well known in security circles for discovering the Duqu malware, as well as working with Kaspersky Lab to discover the complex Flame malware.
[ Twitter users must beware, too. Read MiniDuke Espionage Malware Uses Twitter To Infect PCs. ]
What's interesting about this newly discovered "covert cross-nation, cyber surveillance data theft and monitoring operation" -- in the words of a Kaspersky Lab blog entry published Wednesday -- is that instead of compromising targeted PCs with malware, it exploits the popular TeamViewer remote control, desktop sharing and file transfer software. The application and related services are free for non-commercial use, and count over 100 million users.
Dubbed the TeamSpy attacks, they remain ongoing, and have largely targeted Eastern European countries, including the Commonwealth of Independent States, which includes Russia. CrySyS said that the group behind the attacks seems to have been operating since at least 2004.
According to a CrySyS blog entry posted Wednesday, it first encountered evidence of the TeamSpy campaign when it studied recovered malware samples from November 2012, when a "Hungarian high profile governmental victim" was infected. Other high-profile victims it's identified include a Iranian high-technology firm with government ties, which was attacked in April 2010, as well as the NATO/EU embassy in Russia, a Russian industrial manufacturer, and French and Belgian research and educational organizations, all of which were successfully attacked in March 2013. Activists in Belarus also spotted attacks in 2012 that have since been tied to the TeamSpy campaign.
Information targeted by attackers has included Word documents, Excel spreadsheets, PDF files, PGP credentials and other files related to public-key cryptography, as well as filenames containing Georgian and Russian words for "secret" and "password." According to Kaspersky Lab, attackers also targeted "Apple iOS device history data from iTunes," as well as detailed information about operating systems and BIOS. Attackers could also log keystrokes and capture screenshots.
CrySyS Lab said that the types of files and documents targeted "indicates that they were looking not only for passwords, but also for cryptographic keys, which goes beyond attacks against ordinary users."
Who's behind the attacks? So far, information is scant. Much of the attack infrastructure appears to have been written in Russian. Furthermore, some of the command-and-control servers used in the attacks contained references to the politnews.org website, which CrySyS said was registered in the name of "Krepov Bogdan Serafimovich."
Security researchers have yet to detail exactly how targeted PCs running TeamViewer were compromised by attackers, other than to say that the infections appear to have resulted from a Windows installer -- built using NullSoft installer -- being executed. The two versions of this installer recovered to date were named "DSC.exe" and "TeamViewer.ico."
Those installers were used to drop malware onto compromised PCs. "The TeamSpy operations are supplemented by a variety of custom-built surveillance modules," including "reconnaissance and stealth modules," said Kaspersky Lab. Those modules have included a DLL file "that uses a vulnerability in TeamViewer v6 known as DLL-hijacking," it said. "If this file is stored in the same folder as TeamViewer.exe, then when TeamViewer is started it will show no warning, no popups, no systray icons, and will silently continue working, providing remote access to the infected machine."
But overall, Kaspersky Lab said the attack code wasn't highly sophisticated, and surmised that the choice of TeamViewer as an attack platform related to attackers' limited budget or expertise. "The toolset demonstrates clever, although lazy choices about legitimate software and certificate abuse, along with a minimal but effective effort at using simple and crude custom encryption algorithms," it said.
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Enjoy sweeping views from one of more than 1,400 balconies on Regal Princess or stroll on the SeaWalk, a glass-floor walkway extending 28 feet beyond the edge of the ship! From the tranquil Sanctuary, a retreat reserved for adults, to the dazzling Princess WaterColor Fantasy light and water show and more, you'll find diversions for every mood.
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Throughout the day and night, our exclusive open-air poolside amphitheater is the go-to destination for feature films, thrilling concerts and exciting sporting events such as live football games. Cozy up under a fleece blanket in the comfortable lounger and feast on complimentary fresh-popped popcorn in the evening or delicious cookies and milk during the day, and enjoy that exciting car chase or mystery thriller on the giant screen.
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Invite everyone in the family to behold the sight of water as it comes to life during this dazzling outdoor extravaganza. Everyone will ooh and aah as the night sky lights up with a mesmerizing spectacle of water dancing to the sounds of music. While brightly colored lights illuminate the water, you'll see a captivating show of waltzes, pirouettes and fountains shooting water up to 33 feet high all choreographed to music.
Original Musical Productions
Crafted by some of the world's top directors and choreographers, our remarkable and dynamic Princess productions transport you to realms as exotic as the destinations we visit. Imaginative shows created in-house feature dazzling stage sets, Broadway classics, popular hits and original numbers performed by some of the largest and most talented casts at sea.
Music & Dancing
When it comes to music and dancing we've got everything that your musical palette may desire. Whether it's tapping your toes to cover bands, singing along in the piano bar, relaxing to classical strings or dancing the night away in the nightclub, you'll be satisfied!
Vegas Style Casino
From gaming lessons to the latest slot machines to prize tournaments, our Casinos offer fun and excitement. If you enjoy blackjack, or "21," our tables play by Vegas rules and if you relish the challenge of roulette, we offer the American version. Our craps tables also let you take your best shot at becoming a high roller. Want to try Texas Hold 'Em? Our PokerPro table shuffles, deals, splits pots and generates side pots instantly.
Featured Guest Entertainers
Grab a seat, order a cocktail and be prepared to be entertained by our lineup of world class entertainers. From magic to comedy, singers to instrumentalists, jugglers to balancing acts and much, much more, we search the globe for top talent to be featured on our ships. So get ready to be amazed, entertained, mesmerized or just laugh the night away!
Princess Theater
With dazzling stage sets, artists from around the globe, modern hits and timeless classics, the Princess Theater, our largest theater yet, showcases lavish, original productions with dynamic cast members in sumptuous surroundings. In this ultramodern theater, relax in a plush seat with unobstructed sight lines as the velvet curtain goes up, a state-of-the-art lighting system illuminates the stage, and it's on with the show!
Club 6
If all you want to do is dance, dance, dance, then Club 6 is your ultimate destination. A full-service bar, this club is the perfect place before or after dinner or a show. Chic and sleek, it offers a vibrant space with an intimate atmosphere and contemporary decor. You can grab a cocktail and dance to your favorite hits and the resident DJ keeps the party going whether you just want to people-watch or get up and move to the beat.
On every Princess ship, you'll find so many ways to play, day or night. Explore The Shops of Princess, celebrate cultures at our Festivals of the World or learn a new talent – our onboard activities will keep you engaged every moment of your cruise vacation.
Discovery at SEA Programs
Our exclusive partnership with Discovery Communications lets you come back captivated with Stargazing on our top deck; activities featuring DiscoveryTM hit shows such as Shark Week and Finding Bigfoot; plus our new Encounters with Discovery at SEA speaker series. Get more out of your travels with shore excursions recommended by two of the most trusted names in world travel – Discovery and Animal Planet.
Festivals of the World
There's nothing like a Princess party to bring people together. Our Festivals of the World hosts onboard events that celebrate timeless traditions from nearly every corner of the globe. Parties and dancing, lively music and folkloric performances, enriching activities, themed movies and specialty shopping are just some of the ways our Festivals of the World come to life! From Oktoberfest to Rio's Carnival, Festivals of the World is a gala event you won't want to miss.
The Seawalk
A dramatic over-the-ocean glass walkway, the SeaWalk is the first of its kind at sea. At 60 feet long, cantilevered 128 feet above the waves and extending 28 feet beyond the edge of the ship, it affords thrilling vistas of the ever-changing seascape. Just as the Captain can look through glass panels in the floor of the bridge, passengers can now share in that breathtaking experience. Across the ship, the SeaView Bar goes one step further with a glass paneled floor and drinks prepared during exciting shows with flair.
Princess Live!
Ever want to be part of a live television studio audience? Here's your chance to be part of the fun or go behind-the-scenes of our onboard television shows. Princess Live! provides non-stop entertainment throughout the day and each evening with interactive culinary shows, live concerts, and late night comedy and game shows. You can also see what it takes to put on a working television show, which airs in your stateroom.
The Piazza
Discover Old World charm as you stroll through our breathtaking Piazza-a hub of activity, inspired by the vibrant squares of Europe. Roving street performers, quaint boutiques, a spiral staircase and several glass-walled lifts provide panoramic views. Visit the International Cafe for gourmet coffees, or marvel at the wine selection at Vines, voted one of the "Best Wine Bars at Sea," by USA Today.
The Shops of Princess
It's no surprise The Shops are awarded "Best Onboard Shopping" from Porthole magazine year after year. On board, you'll find a fabulous range of fine merchandise from brands like Swarovski, Chanel, Estee Lauder, Clinique, Lancome, Calvin Klein, Citizen and Tissot, plus local crafts, keepsakes and souvenirs. And everyday tax- and duty-free savings can add up to as much as 30% off suggested U.S. retail prices.
Art Gallery & Auctions
Great art, like the destinations we visit, can be awe-inspiring. Peruse our extensive art gallery, or attend an art history lecture highlighting some of the world's greatest masters. And don't miss our exciting Champagne Art Auctions, which give you the chance to view and bid on a wide range of fine art, including pieces by famous artists like Thomas Kincade, Wyland, and Michael Godard. There is no charge to attend these lively events.
Platinum Photography Studio
Our Platinum Studio specializes in premium black and white portraits. Skilled photographers using expert lighting techniques will create a suite of stunning photographs that truly capture the essence of its subject. After your purchase, the portraits are professionally printed and mounted at a custom photo lab on premium quality paper. Then, they're artfully packaged and delivered to your home after your cruise.
Freshwater Pools & Hot Tubs
Take a dip in our sparkling freshwater pools and leave your everyday world behind. Unwind on a padded lounger and soak up the sun, catch up on reading, listen to music or dream of your next adventure on board or ashore. And what better way to relax and revitalize after a day exploring the world than a long soak in one of our whirling hot tubs. And don't forget, there is always a server nearby to bring you a refreshing cocktail or favorite beverage.
Sports Court
Feel the court under your feet and the thrill of victory as you sink the ball in for two points. No matter your athletic ability, there's nothing like shooting a few hoops out in the middle of the ocean as you watch the sun set and the stars come out. Our Sports Court is not only set up for basketball but also for volleyball. Pick up a game, compete against fellow passengers for bragging rights, or start your own dream team.
Internet Cafe & Library
Our Internet Cafe is filled with computers so it's easy to access your mail account or browse the Internet for world news, sports and stock trading. Or bring your own electronic devices and access the Internet through our improved onboard wireless service. The Internet Cafe is open 24 hours a day. For those looking to absorb more traditional media, our onboard library is fully stocked with up to 2,000 books, many specifically tailored to your itinerary as well as the classics and best sellers.
Afternoon Tea
Afternoon tea is a treasured tradition whether it's a special occasion, an intimate moment for two, a mother-daughter tea party or just quiet time for reflection. Enjoy a wide selection of teas, or coffee if you prefer, served by white-gloved waiters in formal attire. The setting is an elegant dining room, with tables crowned with sparkling samovars and a delicious array of tasty treats: freshly prepared finger sandwiches, cookies and cakes.
Indulge your appetite whenever you wish on board Princess. Every hour, our chefs are busy baking, grilling and sauteing great-tasting fare from scratch. Princess offers unparalleled inclusive dining options throughout the ship with a wide range of culinary delights to suit any palate, from endless buffet choice to gourmet pizza, frosty treats, decadent desserts and much more.
Anytime Dining
Just like a restaurant at home, Anytime Dining enables guests the freedom to dine when and with whom they wish, at any time between 5:30 PM and 10 PM. Reservations are available through an onboard dining hotline, but not required, and diners may choose to eat only with their own group, or be seated with other guests. The choice is yours.
Traditional Dining
Harkening back to the Golden Era of sea travel, our Traditional Dining option allows you to dine at the same time each day and enjoy the same tablemates and waitstaff throughout your voyage. Choose from either early or late seating.
Crafted By Curtis Stone
In the Main Dining Room, savor fresh new cuisine designed by award-winning Chef Curtis Stone during every voyage. Personal reflections on the menu by Chef Stone elaborate on each "Crafted" selection, prepared with the most authentic ingredients. Be enticed by dishes featuring delicious meats and seafood, fresh produce and vibrant, bold flavors.
Chocolate Journeys
There are few foods that inspire as much passion as chocolate, and master chocolatier Norman Love has designed some of the most decadent, hand-crafted treats exclusively for Princess' Chocolate JourneysSM program. Trained in France, and named the Inaugural Inductee into the Chocolatier Hall of Fame by Dessert Professional Magazine, Chef Love combined premium quality chocolate with unique flavors and artful designs to mastermind his exclusive creations found in the main dining room and at Horizon Court.
Alfredo's Pizzeria
Named for our Master Chef, Alfredo Marzi and voted "Best Pizza at Sea" by USA TODAY, this charming sit-down venue offers an enticing menu of freshly prepared individual-size pizzas along with beer and wines by the glass. The open kitchen design allows you to watch as the chefs create pizza by hand and serve them straight out of the oven.
Horizon Court
Horizon Court offers an endless selection that changes throughout the day to satisfy the most discriminating palate. Indulge in a delightful array of worldwide cuisine, freshly baked breads and regional comfort foods, in a casual setting at breakfast, lunch or dinner. Enjoy fresh fruits, signature pastas and desserts galore along with your favorite beverages and customizable features like create-your-own salads and sandwiches.
International Cafe
Open 24-hours a day, the International Cafe located in the Piazza is the place for an ever-changing array of small bite meals, treats and gourmet beverages. Grab a freshly baked croissant to start your day, snack on pies and quiche or choose from a wide variety of salads and sandwiches at lunchtime, and indulge in decadent desserts in the evening. Coffee and tea fans will love the New Grounds Crafted Coffee menu featuring a variety of specialty espresso-based drinks made from a custom blend of coffee beans, as well as iced tea fusions.
Trident Grill
In addition to the hot dogs, hamburgers and chicken sandwiches that passengers love at the Trident Grill, this poolside eatery transforms into a traditional smokehouse-style barbecue each evening, serving up hearty plates of jumbo chicken wings, Route 66 beef chili, Texas-style barbecue brisket, Kansas City Sweet & Smoky Pork Spare Ribs, and North Carolina Pulled Pork. Enjoy delicious southern flavors, poolside!
24-hr Room Service
We offer 24-hour complimentary room service when you want to enjoy a quiet moment in your cabin eating a delicious club sandwich or maybe that slice of chocolate fudge cake you can't forget. Treat yourself to breakfast in bed, or stay in for an intimate dinner, and perhaps even cocktails, in the comfort of your stateroom. 24-hour room service is just a phone call away.
Specialty Dining
- Chef's Table Lumiere
- Sabatini's
- Crown Grill
- Crab Shack
- Vines
- Ultimate Balcony Dining
Kids, Teens & Family
From family-friendly stateroom options to enriching youth and family programs, quality time is time well spent. Onboard activities spark curiosity and fuel creativity while excursions ashore engage and inspire!
Just For Kids 3-7
Even the littlest guests will delight in this whimsical, forest-themed world that inspires playtime and invites exploration. Kids, ages 3 to 7, can dance, enjoy pajama movie nights, create art projects like Animal Planet puppets and masks or compete in a Lego boat-building contest.
Just For Kids 8-12
Inspired by the great outdoors, this cozy center keeps kids busy with games, dancing and kid-sized Olympic competitions. Their minds stay busy, too, with California Science Center programs like rocket building, or they can explore outer space with Stargazing and learning how to build a model roller coaster. Exciting events like talent shows, theme nights, and treasure hunts encourage new friendships and family togetherness.
Just For Teens 13-17
This contemporary lounge is "the place" for teens – perfect for hanging out and socializing with late-night movie viewing, hip hop dance classes, video game tournaments and sports competitions like dodgeball and basketball. But that's just the beginning. They'll dazzle on the red carpet with our Rock the Boat teens-only party, complete with awards and "mocktails."
Princess makes it easy to sail together in comfort. There is a wide selection of staterooms accommodating up to four guests, and you'll enjoy substantial savings on your third and fourth guests. There are also connecting stateroom options, as well as Two Bedroom Family Suites, with room for up to eight guests, which offer more living space, a balcony and two bathrooms, including a full bath tub.
- Passenger Capacity: 3,560
- Length: 1,082 ft.
- Number of Crew: 1,346
- Gross Tonnage: 14,000
- Enters Service: 2014
- Service Speed: 22 knots
- Registry: Bermuda


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Would you be willing to do anything including working at Fauchon?
Dishing out macarons? I can think of worse ways to earn a euro...
How about Angelinas? Hmmm...this looks a bit grueling...
Do you think it's true what they say about working in a candy/pastry shop..?
At Ble Sucre could you ever lose your taste for pastries?
Or macarons?
Could I ever lose my taste for Amorino's pistache + framboise + cafe combo?


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Chris Carpenter (3-0, 3.52) vs. C.J. Wilson (0-3, 7.17).
We're getting (at least) a Game 6! Derek Holland's heroic performance yesterday leaves the series tied at two and ensures a return trip to St. Louis. And we've got an ace-versus-ace matchup to determine who will have a happy flight. It's almost last call for baseball in 2011 — enjoy!
AP photo


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Monterrey, Mexico has managed to tastefully blend historic and modern culture. On March 14, 2014, the thriving city will welcome 2,000 athletes from around the world for the inaugural IRONMAN 70.3 Monterrey.
Set in Nuevo León's vibrant, cosmopolitan capital city, this IRONMAN 70.3 race marks the inauguration of a truly unique destination event for athletes and their families.
The course will kick-off with a 1.5-mile swim in the man-made Santa Lucia River, downtown's famed waterway that meanders past historic landmarks and the chic commercial districts of Monterrey. The entire course is scattered with cultural sites as it works its way to the finish at the Mexican History Museum in the Macroplaza, one of the largest plazas in the world. Surrounded by monuments, fountains, and city and state buildings, the plaza doubles as a popular gathering spot for Monterrey residents—and, now, a spectacular finish line celebration.
The fast 56-mile bike course starts and finishes at the Macroplaza next to the Palacio de Goberno, a rose-hued marble neoclassical building that houses the governor's offices. The two-loop run course will trace the river and wind through Fundidora Park, a vast former steel factory that has been transformed into a lauded urban green-space, before returning to the welcoming stands.
While visiting Monterrey, the park itself is a must. Studded with remnants of the industrial revolution, it epitomizes Monterrey's integration of history with the present and future—and boasts extensive walking paths, children's playgrounds and a permanent road course for joggers, cyclists and inline skaters. Fundidora Park is also home to a hotel, ice park, children's theme park, the Monterrey Arena, the Council for the Culture and Arts of Nuevo León museum and more.


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Shipping + Returns
Payment is due at the time of checkout regardless of shipping or store pick-up. If requesting an in invoice via email, you have 2 hours to pay or the item will be made available to the next customer.
Ground Shipping: Please allow 2 business days for these orders to be processed. Once they are processed they will be shipped and received within 3-5 business days. Delivery time does not include weekends. There may be additional delays due to weather, holiday, and carrier exceptions beyond our control.
We try to process store pickups within one business day, but cannot guarantee as item may be shipping from our off site warehouse which averages 2-3 days depending on mail and your location. You will receive a notification via email once your item is ready for pickup, and you are always free to call to check in on status! Orders may not be cancelled.
Shipping will not be refunded.
PLEASE NOTE: During sales or promotions, shipping times may be extended up to 10 business days. Please be sure to check current shipping times.
*Returns are accepted for STORE CREDIT ONLY!
*All returns must be received within 14 days of the original order date.
*Sale items and accessories are FINAL SALE & cannot be returned. (This includes FLASH SALE items!)
*Returns and exchanges are accepted for full priced items only.
*All merchandise must be returned unworn, unwashed, and in original condition. If items have makeup, deodorant, or other stains, you WILL NOT be given credit and items will be sent back.
*If an item you received is damaged or incorrect, please email to email@example.com. If the item does not meet return guidelines, there will be no store credit given.
1. Please review our Return Policy above to be sure you meet all the return requirements. Returns that do not meet the return requirements will not be accepted and additional postage will have to be paid to have them returned to you.
2. Place in a shipping safe box and INCLUDE YOUR ORIGINAL RECEIPT with the attached packing slips on reverse side.
3. Please send your returns to: (or bring in store!)
4. If mailing - please fill out "Return Form" and include with package.
Ellis Clothing Company - 860 NW Blue Parkway Ste. T Lees Summit, MO 64086
*We recommend noting your tracking number for the items you are returning. You will receive and email once your store credit is available. Please allow 2-4 business days for returns to be processed once we receive them.
Customers are fully responsible for all tax and duty fees when receiving international packages.
Please also note that if you do not retrieve your item within 30 days, it will be forfeited and cannot be held in our possession after 30 days.


text: Car accidents are cases involving people who have suffered an injury in a traffic accident for which another driver may be at fault. A traffic collision may affect other vehicles, their occupants, and pedestrians, animals and may result in injury, property damage and/or death. A number of factors contribute to the risk of collision including; vehicle design, speed of operation, road design, and driver impairment. People who are injured in automobile accidents may be compensated for their injury, lost income, and pain and suffering.


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- This event has passed.
Fit N Learn
November 10, 2016 @ 10:30 am - 12:00 pm
An event every week that begins at 10:30 am on Thursday, repeating until March 18, 2017
2-3 years: FIT N LEARN, our drop off class, was designed for children who are becoming more curious about the world around them. Their language, cognitive, fine & gross motor skills are growing every day. This program is a great opportunity for small children to spend quality time meeting new friends, having fun & encouraging those skills. Twice a week the children will experience and explore a new theme, which will be reinforced within the class curriculum. Children will interact from the moment they walk through the door with songs, stories, finger plays, games, instruments, activities, or art. Children will enjoy interacting with other children their age, as they learn & create in a safe, nurturing environment guided by an experienced teacher.
Lunch (parents must provide – no peanut products)
Transitioning your child:
Most likely this might be your child's first time being away from Mom, Dad or Grandparents so we understand and are prepared to help you and your child during the transitioning process. Every child is different and we work very hard to provide your child with what they need to be successful. As is every child different, every parent is different and you too must be comfortable as well so please feel free to express your thoughts as you know your child best. Our goal is to work as a team to make this a fun and successful experience for all.
IF your child is having a difficult time, here are ideas that have been successful for us…
1. Crying at drop off: based on parents comfort level of having their child cry, usually it is best for the child if we take them in even if they are crying. Rip the Band Aid Method, not as bad as it sounds. We do not drag them to scar them. I promise! Our teachers will nurture them and work them through the transition into activities as long as it takes them. It is easier though if they don't see Mom or Dad during this time. ** Day 2 is usually harder for first time friends as they now know whats coming. Everyday transitioning will become easier and you will be impressed as how quickly they start waving you good bye 🙂
2. "Behavioral Issues": We find parents often become upset or apologize for their child's behavior as if we have never seen this before, so we want you to know there is no need to feel bad as this is common behavior of this age group as they are usually testing boundaries. Our philosophy here at gym tiME is to teach children in an age appropriate manner. And for Fit n Learn they are 2 and 3 years old so our focus is to support parents and extend your family's "village" by providing a safe environment where they can explore new social interactive skills and practice skills of following directions, taking turns, using their words, and being kind to friends. As all humans do, we sometimes make mistakes when using new skills and that too is learning.
Discipline Policy: Or better knows at gym tiME as – Behavior Re-Direction
Behavior Re-Direction is when we provide clear expectations as to expected classroom behavior. If a child chooses to behave outside of the expectations or unsafe then a re-direct warning is provided. If the behavior is continued excessively or unsafe then a "safety break is required" which requires a child to sit for one turn and before they return to activity the teacher will provide the child with a short expectation reminder. "We are not playing on the trampoline right now, we are staying on the big blue mat." Children are given do-overs so they are never considered "our bad kids" as this is not how we look at them, ever!
Activity time…teacher demonstrates small circuit of activity and provides children with the expectation of staying together. "Ok friends, do we go play on the bars…no, do we jump on the trampoline…no, where do we stay (on the big blue mat) awesome! Ok go play!" If a child leaves the mat "Johnny, no thank you we are playing on the big blue mat right now" If child continues then teacher may go and help the child back to the mat. As this is the skill they are learning, following directions. If the child is then determined to not stay with the group… "Johnny it is not safe to play without Miss Meghan..please come back to the big blue mat or we have to take a safety break". If child listens.."Thank you Johnny for being a great listener – high five" If the child chooses to continue to not stay with the group "Ok Johnny its time for a safety break, it's not safe to play without Miss Meghan – lets sit because we were not being safe" Child will sit for 1-2 minutes while friends are playing. "Johnny, it is not safe to play without Miss Meghan- where are we playing? Big blue mat, Thank you!" Child returns to activity.
After decades of coaching we feel that children of this age group are not malicious by nature but safety is important to us and our parents so when a child is making an unsafe choice (running during bubbles or rolling down wedges onto friends) we will provide a Behavior Re-Direction to teach them to become aware of their surroundings.
Childhood Development is our expertise and our coaches are trained to present instructions using appropriate child development expectations (example; shoes on, wash hands, sit in a blue chair). Children of this age are learning to following multi-directions so they will be provided 2 or 3 instructions to practice this skill as we transition from room to room.


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Our Collection Agency collects worldwide commercial and consumer account receivables with and emphasis on the collection of judgments. We apply conventional collection methods and utilize network of bonded whenever necessary.
Uncollected debts cost businesses billions of dollars every year which causes a negative effect on the bottom line. Our company's goal is to assist with solutions to maximize your profits and increase your company's bottom line.
Call our office today toll free at (888) 378-8100 to customize collection plan which meets your specific needs. We recognize that each and every client is important to our success. We treat each and every client, big and small, as if they were our only client.
We accept placements on our website or by fax and U.S. mail, whichever you prefer. All accounts are processed within hours after they are received. We will provide you with an acknowledgement within forty eight hours of receipt.
Our collection staff will begin working on your past due accounts within hours after being placed. We fax and or mail a series of letters, contact the debtor by telephone and continue working the case until we are able to effectuate a settlement in full, or arrange an amicable payment plan.
Our company's objective is to negotiate a settlement of your case within seven (7) days. In the event that our collectors are unable to effectuate a settlement within thirty days the delinquent account will be reported to the national credit bureaus.
This derogatory information remains on a debtor's credit report for a period of up to seven years alerting any prospective creditor to the debtor's poor credit status. This provides leverage in collecting your outstanding debt.
There may be circumstances when we will be unable to recover your outstanding receivables through conventional collection methods. If we are successful in obtaining a valid address and have determined that the debtor has assets, we will recommend forwarding your file to one of our bonded collection attorneys. We have a worldwide network of bonded law firms who pursue debt collections through litigation.
In the event of litigation, you will be required to forward all out of pocket costs associated with litigation. No account will go to litigation until receipt of said out of pocket costs.
Locate hidden Assets Get Results Now!
Our attorneys will not stop once a judgment is obtained. We emphasize the pursuit of assets through post judgment liquidation.
To find out more, click on the phrase, Collection Agency, and print our Company's Retention Fee Agreement.
A company should establish a specific in house written policy for management of their accounts receivable from point of sale or service until the account becomes delinquent.
It is imperative to have a plan of action to reduce bad debt. You will find that most of your customers will pay as agreed as a certain number will pay once they receive a mild reminder. However, some will encounter a change in their economic situation due to illness, loss of employment, reduction in business earnings, etc.
These are the debtors that our collectors will follow up with, obtaining insight into their specific situation and tailoring a plan that fits the debtors needs while still being acceptable to you.
You will also find our services invaluable for the small number of debtors, rarely over 10% that require a more aggressive approach in collecting your outstanding receivables.
Today's world economy is in the deepest slump in a generation. Time is of the essence in placing an account for collections. The older an account becomes, the lower your chances of recovery. It is critical to take proactive actions once an account receivable ages thirty to forty five days past its due date.
Below are some useful policies to enforce and protect you and/or your business.
- Require personal guarantees for new clients
- Limit credit lines for new clients
- Terminate credit lines when forty five days past due
- Forward to Your Collection Solution when the receivable is forty five days delinquent
- The chart below shows the United States Department of Commerce statistics on the effect of aging of debt. The age of each account determines their value.
*As the age of the debt increases the success of the collection decreases.
Settlements are accepted only with your authorization. Legal actions are initiated only with your authorization. All funds recovered by us are placed into our trust account.
Disbursements to you are paid biweekly when said monies have cleared our bank. Your disbursement will be for the full amount recovered less our previously agreed upon contingency fee. In addition you will receive a monthly status report for all of your outstanding accounts.
Our independent investigators perform the following types of investigations on behalf of our clients.
- Skip Trace Address Verification
- Verify Employment
- Identify Bank Accounts, Safety Deposit Boxes, Certificates of Deposits and Money Markets
- Locate Brokerage Accounts
- Locate Real Property
- Motor Vehicles
- Watercraft
- Aircraft
- Identify Liens, Judgments, Bankruptcies & UCC filings
- Identify Federal Identification Numbers and Social Security Numbers
- Review Credit Profiles
- Investigate Corporate Secretary of State Records
Our investigators perform asset searches and locate hidden assets, lost assets including bank accounts and real property which assist our collection lawyers with judgement collections.
Click on the phrase, COLLECTION AGENCIES, to download and print our Retention Agreement.Upon execution of our agreement either fax or mail same to:Phone: (954) 214-9200
Toll Free Phone: (888) 378-8100
Fax: (954) 635-4285
Your Collection Solution, Inc.
151 N. Nob Hill Road
Suite 437
Plantation, Florida 33324