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Morning Jolt: Sex-scandal candidates lose comeback bids
In the news
Eliot Spitzer and Anthony Weiner, who both saw their political careers ruined by sex scandals, lost in their separate comeback bids in yesterday's elections. Former Congressman Weiner was running for mayor of New York City but finished dead last. Former Gov. Spitzer lost in his bid for New York City comptroller.
U.S. News & World Report's annual school ranking named Princeton the best national university. Harvard was No. 2, followed by Yale, Columbia, Stanford and the University of Chicago.
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Gasbuddy.com reports that the average price of gas in the U.S. is $3.586. Last year at this time it was $3.840.
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"Remember the hours after September 11th when we came together as one to answer the attack against our homeland. We drew strength when our firefighters ran upstairs and risked their lives so that others might live; when rescuers rushed into smoke and fire at the Pentagon; when the men and women of Flight 93 sacrificed themselves to save our nation's Capitol; when flags were hanging from front porches all across America, and strangers became friends. It was the worst day we have ever seen, but it brought out the best in all of us." – Then-Sen. John Kerry
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Iranian newspapers are rife with cartoons. They are a tradition, and play a big role voicing criticism of the country's authoritarian regime.
Increasingly, though, Iranian cartoonists have been imprisoned, received death threats, or gone into exile because of their work.
Omid Memarian was a journalist in Iran. Arrested in 2004 for his writing, he was taken to prison, tortured and forced into a confession of guilt on national television. He fled to the United States in 2005, attended graduate school for journalism at the University of California, Berkeley, and continued to work as a journalist.
Now he's edited a book published by the International Campaign for Human Rights in Iran. Sketches of Iran: A Glimpse from the Front Lines of Human Rights consists of 40 essays of political persecution paired with political cartoons from artists inside and outside Iran.
Memarian joined Jacki Lyden, host of weekends on All Things Considered, to talk about the role of political cartoons in his home country.
Interview Highlights
On the history of political cartoons in Iran
"It's a tradition in the Iranian media that each magazine, each newspaper, has a political cartoon, a bunch of political cartons every single day. ... Newspapers basically fight to have the best cartoonists for their newspapers."
On how cartoons reach a larger audience
"I can write something and my audience is limited, but people from different ages and different social economic classes, they can understand the meaning of a cartoon. ... So I think in many ways cartoons are the best way to tell people a story."
On the life of a cartoonist in Iran
"Many cartoonists in Iran have been arrested for the cartoons that they have drawn for newspapers, and the reason is because the Iranian government knows the power and influence of political cartoons. And for that, many political cartoonists have tried to become ambiguous and communicate a message in a way that it makes it hard for the government to come after them. ... After the election [in 2009], we saw a intense crackdown against journalists, civil society activists, lawyers."
You're listening to WEEKENDS on ALL THINGS CONSIDERED from NPR News. I'm Jacki Lyden. Next up, Betto Arcos brings us the latest music from Cuba.
But first, let's turn to Iran. Political cartoons play an important role in Iranian newspapers. Traditionally, they're one of the few expressions of opposition to the authoritarian regime. Increasingly, cartoonists have been imprisoned, received death threats or gone into exile because of their work.
Omid Memarian was a journalist blogger in Iran. Arrested in 2004, he was taken to prison and tortured and forced into a confession of guilt on national television. He fled the country to continue to work as a journalist here in the U.S.
Now, he's edited a book. It's called "Sketches of Iran," and it's published by the International Campaign for Human Rights in Iran. It consists of 40 essays paired with political cartoons from artists inside and outside of the country. Omid begins by telling us the role of political caricatures in Iran.
OMID MEMARIAN: It's a tradition in the Iranian media that each magazine, each newspaper has a political cartoon, a bunch of political cartoons every single day. And that's one of the first things people see when they buy a copy of a newspaper. Newspapers basically fight to have the best cartoonist for their newspapers.
LYDEN: So you yourself are a print journalist.
MEMARIAN: Mm-hmm.
LYDEN: Is there something you think that a political cartoon can do in terms of political impact that writing alone has a more difficult time establishing?
MEMARIAN: I can write something, and my audience is limited. But people from different ages and different socioeconomic classes can understand the meaning of a cartoon much more deeper and intimate than a story.
LYDEN: How difficult a time is a political cartoonist likely to have in Iran?
MEMARIAN: Many cartoonists in Iran have been arrested for their cartoons that they're drawing for newspapers, and the reason is that the Iranian government knows the power and influence of political cartoons. And for that, many political cartoonists have tried to become more ambiguous and communicate a message in a way that makes it hard for the government to go after them.
How did the book itself come to be?
After the election, we saw an intense crackdown against journalists, civil society activists, lawyers, but I notice that cartoons are very effective in communicating to people. And it would be a really good idea to gather a bunch of cartoons and couple them with commentaries about the themes of those cartoons.
LYDEN: Omid, let's start with the cover of this book. We see a giant face covering half the book. And the lips have bitten off the head of a casual person who's reading the newspaper. What's going on here?
MEMARIAN: This monstrous face is basically the environment that we live in now in Iran, the environment that journalists and bloggers and everybody who creates any kind of content. Even the people who are interested in reading newspapers live in an environment of fear and intimidation and constant threats.
LYDEN: And what about Touka Neyestani, the cartoonist? What can you tell us about him?
MEMARIAN: Touka, he had started drawing cartoons, like, 15 years ago. In the cartoonist community in Iran, he's one of the major pillars.
LYDEN: So he's living in Canada.
MEMARIAN: He lives in Canada now. He had to flee the country because he could not do what he loved to do. He was constantly under threats. And a few times, he was questioned by the authorities, and once, he was detained. The best thing was to leave the country and continue his work as a cartoonist for other publications out of the country.
And now we see, for example, these cartoonists, thanks to the Internet, they can continue their work. They draw cartoons for different publications out of the country, and millions of people inside the country can still use their work.
LYDEN: Let's look at another image. This one is an essay called "Neema's Wish." It's paired with an image of a female lawyer. Her wrists are in manacles. She's holding the scale of justice in her hand. And what is her name?
MEMARIAN: Her name is Nasrin Sotoudeh.
LYDEN: And I understand that she was your lawyer in your own case.
MEMARIAN: She was my lawyer. Initially, I was sentenced two years and a half in prison. But because of her defense, I was acquitted from all the charges. It's very unfortunate that she's in prison now. She received a sentence for six years and a half just for defending her client.
LYDEN: Hmm. When did that happen?
MEMARIAN: Three years ago.
LYDEN: There's another cartoon in here, and this is a portrait of Mir Hossein Mousavi. He was prime minister of Iran in the 1980s, presidential candidate in 2009, and we see him sitting beneath a picture of the Ayatollah Khomeini, and he is chained to the ballot box, which is itself chained, and it says 2009 election on it.
MEMARIAN: Mir Hossein Mousavi, the presidential candidate, since the election, he has been under house arrest for questioning the Iranian government for the result of the election, almost three years now.
LYDEN: So you have an essay here by his daughter, Zahra, called "The Collage that is My Father." Tell us about this essay.
MEMARIAN: It was very difficult to find Mousavi's daughter in Iran. We know that she is under a lot of pressure not to talk to the media. We knew that she does not write for any publications, and - but we tried, and it paid off.
LYDEN: It's very, very poignant. And she talks about her father's patience. She says: He is so patient, it would frustrate us. He would tell us that he even forgets his deepest hurts within the first half-hour and for us to practice forgetting too. He always volunteered to ask for forgiveness, and he counseled patience. We must pass and endure patience, patience, patience. Is that hard for you to hear - patience, patience, patience?
MEMARIAN: It's been very emotional. Even though I try to distance myself from my work, this is not just news. These are real people.
LYDEN: That was Omid Memarian, who edited the book, "Sketches of Iran." That last cartoon of the candidate Mir Hossein Mousavi is the work of Nikahang Kowsar. He fled Iran in 2000 after being imprisoned for his work and receiving a death threat. He drew six of the cartoons for the collection, so we invited him into the studio to tell us about the life of someone who does political caricature for a living in Iran.
NIKAHANG KOWSAR: A cartoonist in the city of Iraq in central Iran drew a member of parliament with a soccer jersey, and the court sentenced him to 25 lashes for that simple cartoon. Anybody who dares drawing whatever he wants to draw is attempting suicide. It's real dangerous. The problem is that if you want to draw an Ayatollah, you can. If you want to draw a member of the military who's actually, in a way, running the country, you cannot. If you want to make fun of the president, you have to face a lot of problems.
LYDEN: In the book, we have a collection of 40 political cartoons. In a way, it takes us inside Iran in a way that I think even news footage cannot do. We wonder who these people are and what their circumstances are. You leave the imagination linger and wander there, I think.
KOWSAR: I hadn't thought about this part of it, but I hope that we'll have more collections that would talk about what actually happened to the country and where we start and where we are now and possibly where we could be in the future.
LYDEN: That's cartoonist Nikahang Kowsar. He worked alongside Omid Memarian to compile all the cartoons for this collection. To see these political caricatures, go to our website at npr.org. Transcript provided by NPR, Copyright NPR.
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Many people think that the future of electronics is going to include graphene, a sheet of carbon just a single atom thick that allows electrons to move through as if they were massless. Some of the first electronic devices involving graphene have already been built in the lab, but graphene presents its own challenges. It's not naturally a semiconductor, and most devices based on it have had poor performance due to current leakage. Now, researchers have put together a simple graphene-based test device that can operate at over 1.2GHz, and they used it as the basis for an all-graphene frequency mixer. Although the performance still isn't good enough for real-world use, it's a major step in the right direction.
The device in question is called a ring oscillator. It has a few uses in actual devices, but the authors of the new paper say it is "the most important class of circuits used to evaluate the performance limits of any digital technology." The Wikipedia entry on the circuits calls it the electronic equivalent of a "Hello, world!" program.
Ring oscillators work by putting an odd number of NOT gates in series, with the last one feeding back to the first as input. Because of the odd number of gates, the output will always be the opposite of the input. But the output is always slightly delayed due to the intervening circuitry. As a result of these two properties, the output will oscillate between two values, with the frequency of the oscillation becoming a measure of the circuit's performance. Graphene ring oscillators have been built, but they've only managed to perform in the Megahertz range.
The new work creates a graphene ring oscillator (with gold wiring) by growing the graphene directly on the device via chemical vapor deposition. The features of the devices are large by today's standards—anywhere from one to three micrometers—but they were able to control them, allowing them to track how the devices' performance scaled with decreasing voltage size. Because the idea was to run the device as fast as possible, the fact that the graphene wasn't semiconducting was an advantage. The device could run as fast as it could shuffle its electrons around.
At 3µm features, they managed to get an oscillation at 350MHz. Two microns raised that to more than 600MHz, while one-micron features created a 1.2GHz device. That's nothing special for current silicon devices, but it's a major step for graphene-based hardware.
Previously, researchers built graphene-based frequency mixers (an analog processor), but these needed to be driven by an external oscillator. Now that they had a graphene oscillator, the team put together an all-graphene frequency mixer.
Overall, the device had one aspect that works better than traditional circuits: fluctuations in the input voltage didn't affect its performance that much. Fluctuations in the output were seven times smaller than what you'd get from a silicon circuit. Unfortunately, the actual speed of the device was limited by internal resistance and current leakage—exactly the sort of thing that graphene is expected to avoid. The authors blame this on contact resistance between the graphene and its substrate as well as charge impurities that influenced the electrons' travel.
If both of these things could be corrected and features could be scaled down further, the authors suggest that graphene-based circuitry could reach hundreds of GHz in some specialized, simplified circuits. These aren't going to replace your desktop processor since they'd be too simple and still dissipate too much energy, but these sorts of devices are currently used for microwave-frequency communications equipment. It could be that graphene finds a home here—if performance can reach that of the current material used in these devices, InP.
ACS NANO, 2013. DOI: 10.1021/nn401933v (About DOIs).


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Owen Roe – located in Oregon – makes a number of exceptional wines from Washington fruit. Each year, the Abbot's Table is something to look forward to. Always a fascinating blend of grapes, this year's wine does not disappoint. The blend is as follows – 22% Sangiovese; 20% Zinfandel; 20% Merlot; 15% Cab Franc; 7% Grenache; 6% Syrah; 3% Cinsault; 3% Petit Syrah; 3% Malbec; 1% Pinot Noir. Wow! A 2007 – ridiculously young for a red wine – this wine still needs a bit of time to settle down.
Owen Roe Abbot's Table Columbia Valley 2007
Somewhat light in color, the wine has a bold nose marked by milk chocolate, cinnamon, and spice. This is an almost syrupy wine with a lot of body to it. A bit astringent, perhaps due to its young age, the wine also has a bit too much alcohol on the nose. If these aspects settle down over time, this wine will be a whopper for the money. Recommended.
Owen Roe Abbot's Table 2007
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Opening Day in Cincinnati a joyous, memorable one
Opening Day in Cincinnati can best be described as a spectacle -- a sight to see, a day to remember.
So it was for me. This was my third Opening Day and second world-famous Findlay Market Opening Day Parade. But this year was still a first for me. This year was different.
This year I wasn't just watching the parade: I was the parade, or part of it. I served as the parade's bona fide prom queen, in keeping with this year's parade theme, with Reds mascot Gapper as my tuxedoed date. We rode in an ivory-colored Cadillac you didn't have to be a car enthusiast to appreciate.
I wore a long red dress and a tiara, he a tuxedo and top hat. And as we sat atop that Cadillac, smiling and waving, I couldn't help but be amazed. The fans truly had come out in droves, never mind the nippy weather and early start. Cincinnati may have been robbed of their tradition of playing in Major League Baseball's season opener, but when it comes to Opening Day, the city can't be outdone.
It wasn't just the fans, either. As I rode to the parade, all it took was a honk of the horn from the driver to evoke loud whoops from the Reds mascots and Rally Packers riding in the truck bed behind.
And as the Caddy toured the parade route at a whopping 2 miles per hour, fans screamed and shouted from sidewalks and lawn chairs, out of windows and restaurants, on balconies and roofs. Even workers three or four stories up on a construction site put down their hammers and offered a fist pump or two.
A fellow journalist asked me something before I left. The question was simple, the answer complex. Is Opening Day bigger than baseball? And I'll be the first to admit he threw me for a loop. Bigger than baseball, bigger than the Reds and whether Johnny Cueto would outduel Jered Weaver, whether the Cincinnati clan would finish in 2013 what it started in '12?
Yes. One hundred percent yes.
Opening Day is a holiday in the Queen City. And like any good holiday gathering, it brings the entire family together. A Great American Ball Park regular-season record family of 43,168, to be exact. There's a sort of oneness amongst the sea of red shirts and hats, a feeling of community. Because they were all in this together. It wasn't just the starting nine that went up against Josh Hamilton, Albert Pujols, Mike Trout and the Angels.
They just happened to be the ones on the field.


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Trojans take first
The Sturgis wrestling team avenged an earlier season loss to Constantine and took first place at the Comstock Invitational Saturday.
Both teams were perfect 4-0 heading into the final match, the Trojans beat the Falcons 36-33 to win the invite.
"I am really proud of the boys," coach Bryan Boughton said. "They dug deep and got themselves fired up. They kept their spirits up and rallied to win."
Sturgis opened the day beating Galesburg-Augusta 73-3.
They then beat Comstock 37-34, Bloomingdale 60-13, Marshall 64-12 and the Falcons 36-33.
Having a perfect day at 5-0 were Tyler Elmore at 103 pounds, Alejandro Soto (112), Noah Gleason (125), Ricardo Soto (130), Dayland Bowser 152) and Will Fry (160).
At 4-1 was Dakota Smith (119).
Going 3-2 were Zack Mathews (140), Luke Carver (145), Cole Campbell (171) and Cole D'Haese at 285.
Austin Smith (135) and Juan Espinoza (189) were both 2-3 on the day.
Jake Stevens (215) was 1-0.
The Sturgis JV was at the Coldwater meet.
Taking first place were, Nolan Tom and Zack Heavrin. In second was Drew Pueschel, taking third were Ashton Sutton and Eric Fruitig.
Constantine opened with a 63-16 win over Manistee followed by wins over Napoleon 48-26, Reading 61-18 and Lakeview 72-9.
"We knew with a few kids out of our lineup we would struggle against Sturgis, but our hats off to them. They wrestled great," Constantine coach Steve Wilson said. "If we don't do a better job of wrestling six minute matches and staying off our backs real soon, were going to struggle against a lot of teams."
For the second place Falcons, Haylie Dombrowski (103), Andres Montoya (140), Ben Mallo (160) and Andrew Turner (285) were 5-0.
Ending the day with 4-1 records were Cody Scarberry (112), Cody Hartwick (135), Tommy Reed (152), Dominick Rogers (189) and Phil VanZile (215).
Hopkins Invite
The Three Rivers wrestling team took second place at the Hopkins invite Saturday.
In first was Hamilton, who had wrestlers in every final.
Taking first for the Wildcats were Derek Tulla (130), John Abel (145), Leo Eggleston (215) and Dallas Recker (285).
Placing second at 152 was Shawn Brew.
The Three Rivers JV team traveled to Coldwater Saturday.
Taking first was Armani Harden (171), Collin Wagner (215), Dallas Todd (160) and Nate Eldridge (152).
In second were Lowell Sanders (140) and Sam Harris (215).
Athens/Climax-Scotts tourney
White Pigeon won the Athens/Climax-Scotts Tournament with 162.5 points.
In second was Constantine at 157, Athens/Climax-Scotts (120) in third, Portage Central (100.5) in fourth and in fifth was Olivet with 95.5.
Colon finished in seventh with 82 points and the third Falcon team was 12th with 19 points.
Taking first for the Chiefs were Jordan Lucas (130) and Chas Rathburn (171).
Placing second were, Rogelio Segundo (103), Braydon Steeb (119), Jacob Black (125) and Shaun Harmon (145).
In third place were, Jamie Rangel (135) and Austin Terry (140).
Placing fourth for White Pigeon were, Devin Hoover (171) and Jared Mroz (189).
For the Falcons in first place was Taylor Reiff, taking second were, Tyler Krueger, Tyson Baldwin, Kyle Hartwick and Andrew Cocanower.
Taking a third place were Matt Foura, Andy Waterman, Daniel Waterman and Alex Miller.
"I'm extremely pleased with the performance of our B team," Wilson said. "To only finish five points behind a varsity team speaks not only to our depth, but our program as a whole."
Colon was led by Darrin Abraham (125), David Parrish (152) and Jesse Binkley (160) all in first place.
Clark Walker Memorial
The Bronson Vikings won the annual Clark Walker Memorial on Saturday, ahead of Lawton and Bangor.
The Vikes took wins over Blissfield (65-12), Bangor (44-20), South Haven (68-9) and Lawton (45-22).
Bronson had six wrestlers go 4-0 on the day, including Jake Littlefield (119), Hunter Machus (125), Joe Albarran (140), Brandon Losinski (145), Dan Erwin (160), and Leo Mora (171).
Going 3-1 were Wes Disbro at 112, Jordan Jimenez at 189 and Skyler Riker at 285. Going 2-2 were Tom Littlefield at 103, Kahle Scheenks at 130, Humberto Martinez at 135 and Jukoada Sexton at 152.
The confident Viking squad is wrestling well going into the latter part of the regular season. Hopes are high that the team will avoid sickness and injury and be able to make a postseason run.
"It (the flu) has touched us," said Bronson coach Al Sosinski. "But it hasn't hit us hard. We're sure hopeful we can make a run. We've wrestled well as of late."
Bronson is idle on Wednesday, as a previously scheduled match at Centreville was cancelled as the Bulldogs have disbanded their program.
Gary Baker contributed to this story


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Wednesday, March 7, 2007
Chocolate Lava Cake – Is this the World's most delicious mistake?
Regardless of how it was born, it sure is good. I used very dark chocolate, but you can use semi-sweet or milk chocolate if you prefer. If you've watch my clips regularly you know I'm not big on measuring ingredients, BUT when you're doing baked desserts you really do need to be accurate. So measure carefully. By the way, this was a view request and the photo he sent me (pictured above with the fruit) had no copyright info with it. I did use it in the clip and hopefully no one gets too upset. If you did happen to take this photo, and are upset I'm using it without permission, please email me and I will credit you. Enjoy!
Welcome new visitors! Click here for the home page and over 200 more video recipes.
2 extra large eggs
1 extra large egg yolk
5 tbl butter
3 tbl sugar
3.5 oz. dark chocolate (this is one standard chocolate bar)
3 tbl flour
2 tsp cocoa powder
*Bake at 425 F, in water bath for 15 mins.
165 comments:
- ~ Wilbur M. Reeling ~ said...
I like the part when you say ... "at least I didn't wreck it with fruit!"... --LOL-- good 1
by Wilbur M. Reeling
epicurean raconteur
- March 7, 2007 at 6:54 PM
- Chef John said...
Thank you! Did you get your "foam shirt yet?"
- March 7, 2007 at 8:34 PM
Mmmmm. Who can resist chocolate? This sure would make a yummy dessert for a group of gals getting together to celebrate someone's 38th birthday this weekend!
- March 8, 2007 at 3:31 AM
This looks so tempting! But I have a problem though since UK measurement doesn't go by tbl...can I have it in grams please?
- March 8, 2007 at 9:54 PM
- Chef John said...
- This comment has been removed by the author.
- March 10, 2007 at 8:45 AM
- Chef John said...
2 extra large eggs
1 extra large egg yolk
65 gm. butter
40 gm. Sugar
100 gm. chocolate
20 gm. cake flour
5 gm. cocoa powder
- March 10, 2007 at 8:46 AM
Thanks so much!
- March 10, 2007 at 10:02 PM
- Aunty Yochana said...
I'm from:
I was told that you used my photo in your blog and the above is my recipe too. I don't mind you using it but at least ask for my permission.
- March 18, 2007 at 4:06 AM
- John said...
Good Recipe, I've included a link from my blog.
- March 27, 2007 at 7:43 AM
- Chef John said...
Sorry about that, this photo and recipe was sent by one of my viewers. And, It didnt come with any credits. BTW, this is a very common recipe and I've seen it in many cookbooks. So the photo may be yours, but it would be hard to prove you invented this recipe. But, sorry about the photo. Would you like a photo credit in the post? Thanks, Chef John
- March 27, 2007 at 6:00 PM
- Chef John said...
Also, did you read the last paragraph of my post? I actually joked about using the photo without knowing where it came from. Anyway, sincerest apologies!
- March 27, 2007 at 6:09 PM
you said cream the eggs and the sugar, but thats the foaming method! preposterous!!!
- September 3, 2007 at 4:06 AM
- Chef John said...
foaming method! What? It's called creaming the sugar and the eggs...I call it the "creaming method" lol
Who are you? your comment is preposterous! I demand you defend yourself. I'm no baker, but I think you may be crazy.
- September 3, 2007 at 4:17 AM
- Unknown said...
Hello Chef John,
This is anne from the philippines. It's a good recipe very easy to follow,is it ok to add raspberry in it, and some grand marnier to give a little unique flavor? Also I would like to ask for some sugar free recipes if you have some.Thanks.
- October 16, 2007 at 9:16 PM
- Chef John said...
yes, those flavors would works great. Sorry, no sugar free recipes.
- October 16, 2007 at 9:44 PM
I just made this yesterday, converted the measurements for europe, and it came out amazing, even in my dinky toaster oven.
I think it works best with dark chocolate, and a scoop of vanilla ice cream. You think its possible to add a drop or 2 of peppermint flavor to make a death by chocolate mint cake?
- October 28, 2007 at 5:04 PM
- Chef John said...
yes, the mint will work!
- October 28, 2007 at 7:58 PM
- Pleasure Seeker said...
Hey chef John, Do you preheat the waterbath in the oven? I tried it without preheating. Baked for 15 min, top was solid but underneeth was all liquid. Tried again adding 5 min and the whole thing was solid :(
- October 28, 2007 at 9:37 PM
- Chef John said...
I just used hot tap water. I'm not sure of your problem. I'd watch the clip again to make sure you didnt miss a step. did u chill them? is your oven accurate? most arent. did you let them sit for 15 minues? (they continue to cook? Did you use good baking chocolate? Are your ramekins small like mine?
I think the recipe is OK because of the comments and emails that said how good it came. watch and try again!
- October 30, 2007 at 7:57 AM
This looks so deliciuos! I'm going to try it. I have a couple of questions though:
1- never heard of extra large eggs here in Italy.... do you think it would be ok if I used 4 yolks and 3 whites? too much? :/
2- since they have to be completely chilled before baking, it means they can stay in the refrigerator for as long as I want, right? anything happens if they stay in there for too long?
Please don't hate me.......thank you :)
- December 2, 2007 at 9:45 AM
Ah nevermind about the extra large eggs......just found out I can get them.
I have another question though: I've been told that if the ceramic goes into the refrigerator and then straight into the over, it will explode. What about it? :/
Thanks again.
- December 2, 2007 at 9:57 AM
- Chef John said...
you can leave them in the fridge as long as you want. And, the ramekins have to be for baking, and oven safe, which almost all of them are, but check when you buy them that they are made for cooking. good luck!
- December 2, 2007 at 1:20 PM
fridge or refrigerator?
ok i have some ramekins, they should be alright. so you say it's ok if they go straight into the oven? how do they not explode?
thank you
- December 3, 2007 at 12:55 PM
- Chef John said...
they wont if they are "oven-proof," if they aren't no promises. I have no way of knowing for sure. they should be labeled oven proof.
- December 3, 2007 at 2:25 PM
I made it!! They were a little too molten though, even in the outside. I did follow your instructions step by step! Maybe my oven is different or something. Think I should let it bake for a couple more minutes?
- December 5, 2007 at 6:00 PM
Chef John: your chocolate lava cake saved my Christmas party when my first attempt became a disaster. It was easy to make and the essential "wow" factor came through. What made the difference was your video showing the extra steps that people forget to write down in a recipe. Thank you!
- December 9, 2007 at 11:25 AM
- Chef John said...
My pleasure.
- December 9, 2007 at 1:12 PM
hi john
just tried your recipe this evening to the tee but the batter didnt cook, so i was left with chocolate pudding :) any suggestions as to what went wrong? oven was at 220C.
- December 13, 2007 at 12:28 PM
- Chef John said...
it very hard to say. The only reason it didnt cook would have been the oven not fully preheated, or your oven is not calibrated and was not as hot as you thought. I know it works, as I and many have tried it with great results. BTW, even though times are given you have to look and feel them before removing. They would have eventually cooked more if leaft in.
I would get a oven thermometer and check to see if you oven is OK first. Good luck!
- December 13, 2007 at 2:23 PM
Chef Joh, will using milk-chocolate effect the cake? Or should I go with semi-sweet? I will only go with dark if I absolutely have to!( I like sweet cakes!)
- December 20, 2007 at 8:01 PM
- Chef John said...
it should work OK, texture may be slightly off due to different cocoa percentage. BTW this is pretty sweet even when semisweet is used.
- December 20, 2007 at 8:13 PM
- David Grant said...
The bottom was not crispy like the top was. Any suggestions? What if I put less water or what about no water at all? or no bottom dish at all? What does the water do anyways?
Chef John, did you let them cool outside the water on a rack, or inside the water?
- December 29, 2007 at 5:16 PM
- Chef John said...
the bottom doesnt get crispy. it just cooks like cake. The waters density transfers the heat more evenly around the cakes.
- December 29, 2007 at 6:03 PM
- David Grant said...
Ok, I thought yours looked crispy on top (or what was formerly the bottom) when you put the fork through it.
- December 30, 2007 at 3:53 AM
This sounds like a great recipe, I will probably try it after Lent, perhaps even for easter Sunday or something. However, sadly the video isn't working anymore. What happened to it? Is it still available somewhere else?
- February 5, 2008 at 10:11 AM
- Jesse said...
i want to make this for my girlfriend, but unfortunately being in a college dorm these materials are hard to come by. i have a muffin pan, would there be a way to cook them in a muffin pan without the water pan?
- February 13, 2008 at 10:01 AM
- Chef John said...
not sure what would happen. the water is important... better do a test batch!
- February 13, 2008 at 10:20 AM
- Victoria said...
I just made this recipe..I think I let them cook a tad too long for my oven...the centre was mushy but not lava-y...
Jesse: I used a muffin tin and put it in a casserole dish with some water in the bottom and that seemed to work well.....I used a small 6 muffin tin...I would imagine you could use one of those aluminum dishes with water in it as well..they are cheap....
- February 17, 2008 at 1:23 AM
What's the yield for the Chocolate Lava Cake recipe?
- March 5, 2008 at 3:43 PM
- Chef John said...
wysiwyg 6 5-oz ramekins
- March 5, 2008 at 4:22 PM
chef john, I don't have any ramekins so I was wondering, can I use small glass bowl? will it crack?
- March 13, 2008 at 8:34 PM
- Chef John said...
not sure, it has to be oven safe
- March 13, 2008 at 10:24 PM
hi chef johm,
Was wondering for the flour, can i use normal plain flour??
- April 14, 2008 at 5:15 PM
- Chef John said...
you can.
- April 15, 2008 at 7:38 PM
What if i dont have any chocolate bars like what is used in your recipe? Would it be possible to use hersheys liquid chocolate syrup in its place? Just curious.
- April 23, 2008 at 11:05 PM
- Chef John said...
no, not even close. make chocolate milk. :-)
- April 24, 2008 at 12:02 AM
is it possible to re-heat the cakes after they are left for to long??
- June 23, 2008 at 9:06 PM
- Chef John said...
i've never tried, probably not a great idea.
- June 23, 2008 at 9:28 PM
Do you have to bake them in those dishes or can you bake them in a regular cake pan?
- June 25, 2008 at 10:14 PM
- Chef John said...
you need the ramekins
- June 26, 2008 at 10:35 AM
so i tried making these the other day and i think i might have over beat the eggs at the beginning because in the end they didnt rise at all
so i was wondering if i did something wrong or if they dont rise at all
- June 27, 2008 at 5:12 PM
- Chef John said...
they dont really rise, only a bit.
- June 27, 2008 at 5:29 PM
- Chef John said...
they dont really rise, only a bit.
- June 27, 2008 at 5:29 PM
dear chef john i have heard of something called chocolate fondant no not the kind you put on cakes the on where it is actually the cake.
BTW are muffin tins ok for chocolate lava cake?
Aaron Tomilson
age 11
- June 28, 2008 at 1:57 PM
i wish i could cook as good as you
- June 28, 2008 at 4:30 PM
- Chef John said...
sorry, never done fondant... Metal and glass don't conduct heat the same, so it may not work as well, but give it a try!
- June 28, 2008 at 5:39 PM
i want to know how much cups of chocolate bcuz i got chocolate chips so it will melt easier
- June 28, 2008 at 5:46 PM
thanks for the advice ur an awesome cook!
- June 28, 2008 at 5:48 PM
- Chef John said...
not sure about chips, maybe there is a conversion online, do a search.
- June 28, 2008 at 11:01 PM
i tried it not sure how long to leave in fridge but itsonly a test batch it figs.that i hav ramekins but they r 16 oz is that ok? BTW i hav two 16 oz ramekins
- June 30, 2008 at 2:15 PM
- Chef John said...
I've only used the small 5oz size. I'm not sure of the cooking time for large ones like that. You may need to experiment.
- July 1, 2008 at 12:40 AM
exuse me, but how long do you keep it in the refrigerator???
- July 16, 2008 at 4:56 PM
- Chef John said...
about 30 min.
- July 16, 2008 at 5:07 PM
I'm making them now and using semisweet chocolate chips. The bag was a 12 oz bag, so I used a bit more than one fourth of the bag, which came out to be a little more than half a cup of chips.
- July 25, 2008 at 9:07 PM
- Chef John said...
Let me know, I've never used the chips before.
- July 25, 2008 at 9:09 PM
I'm not CasualSax, but I made the lava cake with semisweet choc chips 2 days ago. They turned out great.
I may try butterscotch chips next.
- August 1, 2008 at 12:10 AM
I had this a few times on a cruise....MMMMMM!!! So good! They called theirs "Warm Chocolate Melting Cake"!
- August 3, 2008 at 7:35 PM
- missyunikiss said...
Thanks for the wonderful video. Since I'm on vacation and only have a toaster oven, I think I will shorten the baking time when I make it. :)
- September 1, 2008 at 2:40 AM
- Barbara said...
I only have medium size eggs, will those work also? Do I need to add another egg, since I don't have the extra large?? Thanks!
- September 11, 2008 at 3:59 PM
- Chef John said...
try adding an extra yolk. That should be close.
- September 11, 2008 at 4:27 PM
- missyunikiss said...
Also, do you know the approximate serving size for this recipe?
- September 19, 2008 at 10:02 PM
- Chef John said...
its makes four 5-oz ramekins
- September 19, 2008 at 11:41 PM
- Sylvie LYT said...
Hi Chef John, this looks awesome! i wanna make this for my bf's birthday, but is it possible to vary the size and no. of cakes to just one medium sized cake? Thanks!
- October 7, 2008 at 4:00 AM
- Chef John said...
this recipe is only for the small ones. It wont work the same as a larger size. Thanks.
- October 7, 2008 at 9:58 AM
Fedoura here.
What do you mean by cake flour?
Is it the normal plain flour or self-raising flour?
- October 7, 2008 at 1:53 PM
- Chef John said...
Regular flour will work. Not self-rising though. Cake flour is also sold as "Pastry Flour" and has less gluten.
- October 7, 2008 at 2:02 PM
can i bake using microwave oven?
- October 7, 2008 at 7:07 PM
- Chef John said...
No. make popcorn instead! ;)
- October 7, 2008 at 8:42 PM
- Simmonette Tan said...
Dear Chef John,
I've tried your recipe today, it wasn't even close to what i've expected. It was abit too hard and the inside is not lava-y at all, I would like to find out what went wrong? Did i overcook it in my oven? Is there any other reason other than that?
- October 8, 2008 at 4:50 AM
- Chef John said...
yes overcooked. was it chilled?
- October 8, 2008 at 5:28 AM
- donna said...
I skimmed through your comments and it looks like you get a lot of silly ones asking questions that can be answered by READing :p
Anyway, the bf and I have a major sweet tooth and this is one of our favorite desserts to get when we're out. Glad to know it's so simple to make! Or at least you make it seem simple!
Great video!
- October 8, 2008 at 5:37 AM
IMHO, this is not the right way to make a lava cake. The best way is to use the recipe in the famous "Better Homes & Gardens New Cookbook" which basically involves making a cake batter, and then melting some semi-sweet chocolate with a little bit of heavy cream (in Canada it's sold as "whipping cream" even though it's not whipped yet). This melted semi-sweet chocolate is cooled and then rolled into 6 balls. You put 2/3 of the batter into the ramekins, then you put a chocolate ball into the center of each. Then top off with the remaining 1/3 of the batter. It came out perfectly and we were so confident even before baking it that it would work that I brought it to a friend's house that night. With John's recipe even after doing 2 test runs at home I'm still not confident enough to serve it to others.
I have tried ChefJohn's recipe 2 times (and each time I did cooked some of the ramekins with different parameters than the others) and I could never get it quite right. Even when I did it right (and the inside was perfectly liquid) the outside didn't have a nice texture to it.
I'm not sure why I had trouble with it, but I think it's because there is so little flour in John's recipe. The Better Homes and Gardens recipe has 1/3 cups of flour, but concentrated in the outer mixture, however, it makes 6 cakes, not 4. Or it could be because with my recipe you can cook it longer to get the outside nicely done, and it won't affect the inside. The inside will always be gooey.
- October 8, 2008 at 12:00 PM
- Chef John said...
Thanks for your comment. There are always hundreds of right ways to make something. I have made successfully many times, so I'm not sure what your major malfunction is.
- October 8, 2008 at 1:02 PM
is the sugar caster sugar or normal coarse sugar?
- October 9, 2008 at 10:05 AM
- Chef John said...
just regular white sugar.
- October 9, 2008 at 12:03 PM
- Jennifer - The girl in love♥ said...
hey chef john!!! My bf's birthday is coming up soon...he loves chocolate cake and i am planning to make a chocolate cake...Can u show me how to make a good cake that is simple to make?? It will be my first time trying to bake....can u teacch me one that has melted chocolate bits inside the cake?? hope to see it soon...
- October 9, 2008 at 1:52 PM
- Chef John said...
check out this recipe from my American Food site.
- October 9, 2008 at 2:45 PM
- Jennifer - The girl in love♥ said...
Thanks chef john!!!! I will try it out and come back to u if i have problems ok??
- October 9, 2008 at 3:26 PM
- Jennifer - The girl in love♥ said...
what if i can't get the mix?? any recipes from scratch???
- October 9, 2008 at 3:27 PM
- Chef John said...
You can, but I don't have a homemade one posted. There are so many online though. Just search for "Chocolate fudge cake"
- October 9, 2008 at 3:30 PM
Can l bake it immediately after taking out from refrigerator?
- October 10, 2008 at 4:13 AM
- Summersnow said...
Hi, can l put it into the oven immedicately after taking out from refrigerator? Does it need to rest awhile?
- October 10, 2008 at 5:00 AM
- Chef John said...
- October 10, 2008 at 12:03 PM
i baked according 2 ur instructions but the top layer was hard. what went wrong?
- October 12, 2008 at 6:33 AM
- Chef John said...
sorry, but impossible for me to say unless I watched you do it. Maybe the oven temp is off. Many ovens temp gauges are not accurate. Was the inside soft? The top is supposed to be firm.
- October 12, 2008 at 2:52 PM
maybe it's the temp. the 2nd time i baked it the top layer was hard but the bottom part wasnt cooked. does the volume of water affects the bottom part of the cake? cause i put more water in the water bath and the bottom layer wasnt cooked whereas the 1st time i tried it with small amount of water it was cooked.
- October 12, 2008 at 9:03 PM
- Chef John said...
not sure, I just fill it halfway up
- October 12, 2008 at 10:40 PM
- dawgfire said...
It tasted great! It is my first time actualy cooking something if you know what I mean. I used Reeses cups rather than the chocolate, it turned out good exept I didn't use enough butter to lubricate the metal cups I cooked them in; so the lava cakes didn't come out that easy and the tops of 2 of them broke, causing the Reeses mix to poor out.
- October 13, 2008 at 8:09 PM
OMG OMG!!!!! your chocolate lava cake is so delicious!!! i loved it! Hope you can come up with more fantastic recipes!!!! Cheers!
- October 16, 2008 at 2:52 AM
OMG OMG!!!!! your chocolate lava cake is so delicious!!! i loved it! Hope you can come up with more fantastic recipes!!!! Cheers!
- October 16, 2008 at 3:19 AM
the cake is really delicious. i hope you can coe up with more and more fantastic recipes!
- October 16, 2008 at 4:47 AM
Heyy , can i use an oven for melting the chocolate and the butter ?
- October 18, 2008 at 5:53 AM
- Chef John said...
better to put a bowl over hot water.
- October 18, 2008 at 11:07 AM
what kind of material should i use to put in the oven to bake for a long period of time ? i'm afraid that it would explode .
- October 18, 2008 at 11:11 PM
- Chef John said...
any oven-proof ceramic ramekins. it will say on the bottom.
- October 18, 2008 at 11:18 PM
- Chef John said...
check the amazon link under the vid
- October 18, 2008 at 11:20 PM
Hi Chef John,
I've viewed the video for a few times and decided to try it today. But the mixture i had was very watery. I would like to ask you a few question, i hope you'll be able to help me.
First, i didnt use the extra large eggs as in your recipe, i just use a normal sized egg,is this wrong? Second, i couldnt find dark chocolate in the supermarkets, so i used milk chocolate,is this also wrong? And how long should i melt the butter and the chocolate in the oven? Because when i take the melted butter and the chocolate out, it was already very watery.
I'll really appreciate your help. Much thanks.
- October 22, 2008 at 3:48 AM
- Chef John said...
milk chocolate is a different composition and will not work. Also, i haven't used less egg so I don't know how much it will effect it. i would add another yolk.
- October 22, 2008 at 9:50 AM
i just tried the recipe for the second time and failed i swer i did all measurement on the website.creamed egg, all that stuff. i even heated the water for the bath and only the top part was cooked.unless it mattered that i used un sweeted baker chocolate? or that my oven is electric?
- October 27, 2008 at 11:27 PM
- Chef John said...
oven doesn't matter, unless the temp is off, which many are. You can check with a thermometer. You must use the same chocolate I did, or I'm not sure what will happen. I'm sure that is it since many have made this successfully.
- October 28, 2008 at 1:27 AM
THIS IS DARN GOOD!!!! but it's just that it didn't look the way it was suppose to be, so, what type of cocoa powder and dark chocolate did you use? Hershys?
and sugar,butter,flour?
- November 1, 2008 at 10:48 AM
- Chef John said...
i don't remember. The chocolate bar was Varona I believe. It's crucial to use the top grade dark chocolate and unsweetened cocoa.
- November 1, 2008 at 11:33 AM
- t.t said...
hi john,
just wondering i have made my batter and put it in aluminium foil cups inside the fridge for chilling already. will the foil cups affected the heating process instead of using ceramic cups like you did?
- November 11, 2008 at 4:29 AM
- Chef John said...
they dont work as well, just watch carefully
- November 11, 2008 at 4:32 AM
Hi chef john, just wanted to ask about the water bath. After we have chilled the cakes in the refrigerator, do we place it in room temperature water for the water bath then put it in the oven for 15 minutes or do we have to heat the water up in the oven at 435 F before placing the cakes in it? Cause i dun get where the baking occurs, in the water bath?
- November 13, 2008 at 4:22 AM
- Chef John said...
place it in the pan with room temperature water then put it in the oven for 15 minutes
- November 13, 2008 at 11:03 AM
- a little girl said...
hey i would like to ask,
1) for the eggs, can i put 2 medium size eggs and 2 medium size yolks?
2)can i use a microwave oven and set it to a particular setting if i do not have a baking oven?
your recipe looks delicious(:
- November 24, 2008 at 1:46 AM
- Chef John said...
sorry, does not work in micro
- November 24, 2008 at 1:52 AM
I was just wondering, do you have to serve it like as soon as the cake is done, or can you wait....say a day, and serve it? (Or will it taste bad? D:!?) I was planning on making this the night before and giving it to a friend the next day...but I'm not too sure anymore...
- November 25, 2008 at 7:23 PM
- Chef John said...
needs to be served after baking. Make gingerbread, recipe on site.
- November 25, 2008 at 7:47 PM
hi, is it possible to use aluminium containers besides porcelain??
- November 26, 2008 at 7:18 PM
- Chef John said...
I've never tried. They are much thinner and may not work.
- November 26, 2008 at 7:55 PM
Hi, I don't have a large oven at the moment. CAn I use a toaster oven as a substitute? thanks...
- November 28, 2008 at 3:21 AM
- Chef John said...
if everything fits
- November 28, 2008 at 3:40 AM
Hi Chef John,
I have just tried to make this chocolate cake but failed! I really don't know what went wrong as i measured all the ingredients (in grms) correctly. One thing is that even after i mix the flour and cocoa powder into the batter, it remained watery! I saw the video and yours was thick and almost like a dough, mine was just watery. i baked it and the batter was still watery after 15mins. do you have any idea what went wrong? i would like to bake my own chocolate lava cake badly if you can help.i would appreciate it alot.
thank you!
- November 28, 2008 at 5:02 AM
- Chef John said...
Must have been the measurements, maybe your metric conversions were off?
- November 28, 2008 at 1:59 PM
- Unknown said...
It's probably the metric conversion,because you used 3 tablespoons of both the flour and sugar in your original recipe (around 45 ml or grams),and in your recipe in metric measurements you used only 20 grams of flour.That's probably a mistake that would make the batter watery.
Btw.thanks a lot for your wonderful recipes,I already made your spicy "Clifton Springs" chicken wings,El Paso pizza and some other delicious things from your site,now i'm trying to make this little beauty.
Big hello from Croatia,and keep on the good work
- December 3, 2008 at 4:03 AM
- Mubz said...
Can I use semi-sweet chocolate chips for the chocolate?
- December 10, 2008 at 1:04 AM
- Chef John said...
yes, as long as the weight is the same.
- December 10, 2008 at 1:17 AM
- Unknown said...
hi, your recipe is very interesting and I'd love to try it. I'm just wondering...what if I don't use ceramic cups? Can I use an aluminium cup instead?? Will the effect be the same? Pls advise. Thanks =)
- December 16, 2008 at 8:24 AM
- Chef John said...
I've only used ceramic, so I cant say. Those others would not cook the same though.
- December 16, 2008 at 11:48 AM
- Unknown said...
I would like to prepare the cake mixture the night before, and cook them the next day.
Is it ok to leave the precooked mixture in the fridge overnight?
- January 8, 2009 at 4:45 PM
- Chef John said...
Yes you can.
- January 8, 2009 at 10:48 PM
Hey Chef John,
I know baking requires accurate measurements; however, what if i wanted to add more chocolate?
it would simply make it a thicker, heavier cake, right?
also, i have 4 ounce cupcake tins. will those work? my local supermarket does not have ramekins.
- January 9, 2009 at 8:29 PM
- Chef John said...
I'm not sure...only one way to find out!
- January 9, 2009 at 10:44 PM
nice recipe
can i use microwave to bake it?
don't have oven y'know....
- January 16, 2009 at 6:18 AM
- Chef John said...
- January 16, 2009 at 9:44 AM
Tony here
it came out great. Even though i used aluminum cupcake pans.
For the regular people who dont have fancy chocolate; i used 13 squares off the 4.25 oz hershey bars
- January 23, 2009 at 10:54 AM
Oh my gosh this was my first time baking but it came out AWESOME.
I used a muffin pan instead of ramekins (and just put it in a bigger baking pan with the water). The only problem with this strategy is that then it's really hard to get them out--I flipped the pan and they sort of plopped out one by one and it was hard to control where they fell. One lost its guts to the procedure but the rest survived.
Thanks in advance for a great Valentine's day this year!!! (...did I just jinx it?)
- January 25, 2009 at 9:15 PM
hi chef..
i jus wanted to know abt the role of flour in it..i've checked some recipes in which flour wasnt included..n m sort of confused..
tell me the difference in lava cake-2?
- April 10, 2009 at 8:53 AM
let me share that recipe
Molten Chocolate Cakes Recipe:
1/2 cup (113 grams) unsalted butter, cut into pieces
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into small pieces
3 large eggs, separated
1/3 cup (65 grams) granulated white sugar
1 teaspoon pure vanilla extract
1/8 teaspoon cream of tartar
1 tablespoon granulated white sugar
- April 10, 2009 at 8:54 AM
- Chef John said...
i changed the eggs to large to make it easier to shop for. Not sure about the flour, a little helps the crust i believe.
- April 10, 2009 at 11:00 AM
well i tried ur recipe..it didnt came out rite..sort of baseless..lolx..but the taste was great..
what if v dont put water on the base..it may help creating a nice base then?
- April 17, 2009 at 10:20 AM
- Chef John said...
note sure, ive only made it one way
- April 17, 2009 at 10:49 AM
another quest. while making baking chocolate brownie..after melting butter n choclate..we hav to add eggs n every thing rite...my quest is..what shud b the temp of choc.n butter when v add other stffs..totally room temp.or slightly hot.\?
- May 18, 2009 at 8:06 PM
- Chef John said...
warm is fine
- May 18, 2009 at 8:10 PM
- Suki. said...
Hello Mr chef from Denmark.
Im sooo glad i found you :) Nice food your making.
I just wanna know, is it posible to warm this cake in the microwave, if youre not gonna serve it right away?
I wanna make food just like you - but im not doing to well - check out my blog on - uppsluppens.blogspot.com
It is in danish - but you can always look at the pictures. I have the best hommus in the world on my blog, and its without oil.
Keep up the good work.
BTW - Iwe seen your cookies recipes, but do you have another great cookie recipe? Maybe chocolatechip cookies that not are to flat? Or muffins?
Thanks :D
Regards Suki.
- January 21, 2010 at 5:22 PM
- Unknown said...
Just one Q:
Must the water in the water bath be cold/hot/warm/just room temperature?
- February 8, 2010 at 12:23 PM
- Chef John said...
warm or hot, just not ice cold
- February 8, 2010 at 1:29 PM
- keii said...
- May 18, 2010 at 4:20 AM
Chef John, your video said you've revised the ingredients (not listing "extra large" eggs, for example), but I can't find them. Can you give me a link to the newer recipe, please. Many thanks!
- July 22, 2010 at 10:34 AM
- Chef John said...
- July 22, 2010 at 11:34 AM
dear chef john...tried the lava cakes..except that they werent gooey on the inside they tasted gr8...i loved it...like many of them i too dint find ramekins after a week of enquiring abt it..i used aluminium muffin cups..placed them in a water bath ,but since i had an OTG(A SMALL ONE-WHICH IS NOTORIOUS FOR BURNING ALL MA CAKES DUNNO WHY....)i covered the entire dish with foil and made small holes for the steam to escape...
thnx chef i enjoyed ur recepie...keep up the good work...
- November 20, 2010 at 12:23 PM
Not one of the better molten cake recipes I've tried (and I've tried a lot). This one is too "heavy" and the amount of flour and cocoa powder are probably the cause. It's also one of the few recipes using a water bath (adding an extra, unnecessary step to make a tasty molten cake).
If you want to try a version of underbaked molten cake (like this one), the original Jean Georges recipe is better. Google it
- May 10, 2011 at 5:27 PM
Chef John
can this be done with regular butter? i cant find unsalted here in argentina.
and i dont have cocoa powder, i have pure cocoa chocolate with all 100 % cocoa without sugar (its just a brown super pure cocoa bar). could i grate that into a powder instead?
cheers from argentina!!. (ur the best chef ever chef john)
- June 14, 2011 at 11:04 PM
- Chef John said...
butter yes, but you can't make your own cocoa powder. Thanks!
- June 15, 2011 at 12:28 AM
- Dmilinki said...
Chef John,
The recipe calls for 3 tbl of sugar, is that 3 table spoons? when i watched you video I got confused when i saw you add the sugar cause it looks like alot more than 3 Tbl spoons of sugar. Also; is 3 table spoons of flour and 2 tea spoons of cocoa power correct? Thanks.
- September 4, 2011 at 1:28 PM
- Chef John said...
yes, tbl = tbsp = tablespoon
- September 4, 2011 at 1:36 PM
Hi i don't have a microwave only oven, issit possible to melt chocolate and butter in the oven? If it is, for how long? Many thanks!
- December 5, 2011 at 5:15 AM
Hi i don't have a microwave only oven, issit possible to melt chocolate and butter in the oven? If it is, for how long? Many thanks!
- December 5, 2011 at 5:15 AM
hi in your veido you said 425f can you tell my what it is in gas marks
- December 22, 2011 at 4:36 AM
I see you've been replying to this post for a good few years! Anyway thank you for the informative video, look forward to this for dinner later!
- June 8, 2012 at 5:43 AM
- melaniaangelial said...
hai, chef.. i only have a conventional oven on my house.. so i wanna ask you, should i use only the above fire or only the bottom fire, or should i just use both fire to bake the choco lava?
thanks before!
- August 4, 2013 at 6:50 AM
- Chef John said...
I only have a conventional oven too, so I'm confused what you mean. Ovens don't have top/bottom heat, usually just bottom.
- August 4, 2013 at 1:00 PM
- Karishma Bakery House said...
I found this much informative, Very useful for me, as it contains lot of information. thanks.
Chocolate Cake Delivery in Najafgarh
- November 4, 2019 at 4:00 AM


text:
by Simms Taback
School Library Journal Pre-Gr 3-A book bursting at the seams with ingenuity and creative spirit. When Joseph's overcoat becomes "old and worn," he snips off the patches and turns it into a jacket. When his jacket is beyond repair, he makes a vest. Joseph recycles his garments until he has nothing left. But by trading in his scissors for a pen and paintbrush he creates a story, showing "you can always make something out of nothing." Clever die-cut holes provide clues as to what Joseph will make next: windowpanes in one scene become a scarf upon turning the page. Striking gouache, watercolor, and collage illustrations are chock-full of witty details-letters to read, proverbs on the walls, even a fiddler on the roof. Taback adapted this tale from a Yiddish folk song and the music and English lyrics are appended. The rhythm and repetition make it a perfect storytime read-aloud.-Linda Ludke, London Public Library, Ontario, Canada Copyright 2000 Cahners Business Information.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Book list Ages 4^-7. This newly illustrated version of a book Taback first published in 1977 is a true example of accomplished bookmaking--from the typography and the endpapers to the bar code, set in what appears to be a patch of fabric. Taback's mixed-media and collage illustrations are alive with warmth, humor, and humanity. Their colors are festive yet controlled, and they are filled with homey clutter, interesting characters, and a million details to bring children back again and again. The simple text, which was adapted from the Yiddish song "I Had a Little Overcoat," begins as Joseph makes a jacket from his old, worn coat. When the jacket wears out, Joseph makes a vest, and so on, until he has only enough to cover a button. Cut outs emphasize the use and reuse of the material and add to the general sense of fun. When Joseph loses, he writes a story about it all, bringing children to the moral "You can always make something out of nothing." --Tim Arnold
From Booklist, Copyright © American Library Association. Used with permission.
Publishers Weekly As in his Caldecott Honor book, There Was an Old Lady Who Swallowed a Fly, Taback's inventive use of die-cut pages shows off his signature artwork, here newly created for his 1977 adaptation of a Yiddish folk song. This diverting, sequential story unravels as swiftly as the threads of Joseph's well-loved, patch-covered plaid coat. A flip of the page allows children to peek through to subsequent spreads as Joseph's tailoring produces items of decreasing size. The author puts a droll spin on his narrative when Joseph loses the last remnant of the coatÄa buttonÄand decides to make a book about it. "Which shows... you can always make something out of nothing," writes Taback, who wryly slips himself into his story by depicting Joseph creating a dummy for the book that readers are holding. Still, it's the bustling mixed-media artwork, highlighted by the strategically placed die-cuts, that steals the show. Taback works into his folk art a menagerie of wide-eyed animals witnessing the overcoat's transformation, miniature photographs superimposed on paintings and some clever asides reproduced in small print (a wall hanging declares, "Better to have an ugly patch than a beautiful hole"; a newspaper headline announces, "Fiddler on Roof Falls off Roof"). With its effective repetition and an abundance of visual humor, this is tailor-made for reading aloud. All ages. (Oct.) Copyright 1999 Cahners Business Information.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.


text:
This workshop introduces participants to RNAO's Best Practice Guidelines and evidence-based practice, along with a model to implement practice change.
Throughout the workshop, participants utilize RNAO's Toolkit: Implementation of Clinical Practice Guidelines, learning how to conduct a needs assessment and gap analysis in order to identify the practice change to be implemented, engage stakeholders, assess their organization's readiness and develop a plan for implementing Best Practice recommendations in their work setting.
Who can attend?
All nurses living and/or working in the province of Ontario are eligible to attend Best Practice Champions® Events. Allied Health professionals are also eligible to attend, however priority is given to RNs and RPNs.
Traveling to attend a workshop
Nurses who must travel to attend the Workshop or Booster Session may be eligible to receive reimbursement for travel expenses.
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If approved, you will be required to submit receipts and other relevant documents following the workshop. Please note that reimbursement generally takes 3-6 weeks following receipt of your expense claim.
Travel Reimbursement is made possible through funding from the Government of Ontario's Ministry of Health and Long-Term Care.


text:
A federal judge refused to compel a Wisconsin suspect to decrypt the contents of several hard drives because doing so would violate the man's Fifth Amendment right against self-incrimination. Judge William E. Callahan's Friday ruling ultimately labeled the issue a "close call."
Courts have wrestled with how to apply the Fifth Amendment to encrypted hard drives for several years. According to past rulings, forcing a defendant to decrypt a hard drive isn't necessarily self-incriminating, but forcing a defendant to decrypt a hard drive can amount to self-incrimination if the government can't otherwise show that the defendant has the password for the drive. In that case, forced decryption amounts to a forced confession that the defendant owns the drive.
For example, in one case a border patrol agent viewed incriminating files on a suspect's laptop during a border crossing. But the official then closed the laptop, causing the portion of the hard drive containing the files to be encrypted automatically and deprive investigators of access. The court ruled that because the government already knew the files existed and the suspect had access to them, compelling their decryption didn't force the suspect to implicitly admit the laptop was his.
The circumstances of the Wisconsin case were different. While police officers did find logs on the suspect's PC suggesting that incriminating files had been saved to an encrypted drive, the suspect had multiple encrypted hard drives in his apartment, and the government had no way of proving which specific hard drives, if any, contained the incriminating files in question. In theory, a guest might have used the man's computer to download the files and store them on a hard drive he didn't own. Or the hard drives containing the files might not be among the ones the police seized.
"Feldman's act of production, which would necessarily require his using a password of some type to decrypt the storage device, would be tantamount to telling the government something it does not already know with 'reasonably particularity'—namely, that Feldman has personal access to and control over the encrypted storage devices," Judge Callahan wrote. "Accordingly, in my opinion, Fifth Amendment protection is available to Feldman. Stated another way, ordering Feldman to decrypt the storage devices would be in violation of his Fifth Amendment right against compelled self-incrimination."


text:
WALTHAM, Mass. -- Jared Sullinger is "Sully."
Dionte Christmas is "Temple," because that's where he went to college.
And Kevin Garnett says Fab Melo is "Melo" because, "I don't like really calling a man 'Fab.'"
The Boston Celtics rookies are getting nicknames, compliments of the man himself known as "KG" and "The Big Ticket." Garnett went out of his way on Friday to make it clear that he's doing it to be affectionate and not because, like many veterans throughout basketball and other sports, he can't be troubled to learn their real names.
"My personal connection is a nickname. I'm not disrespecting people by not knowing their names," Garnett said. "Some people don't even talk to rookies."
The Celtics are still loaded with aging veterans, relying heavily on Garnett and Paul Pierce along with new additions Jason Terry and Jason Collins. But the leadership in the process of passing to 26-year-old point guard Rajon Rondo, and this year's crop of rookies could be the most productive since 2004, when Doc Rivers was himself in his first year with the team.
Sullinger and Melo were first-round draft picks, with Kris Joseph coming in the second round. (Garnett calls Joseph "Shawn," Christmas said, "because he reminds him of someone named Shawn.")
"Most of the time, it's just `Young'un," Sullinger said. "Knowing that he's an NBA dinosaur, you've got to understand that being a `young'un' is a good thing."
Christmas was a 2009 draft choice of the Philadelphia 76ers who played in Europe the past three seasons and would be happy to be called anything by Garnett or any of the Celtics once the final roster cuts are made. "For him to recognize me, for him to put an interest in me as a teammate, it's definitely humbling," Christmas said.
Sullinger is also enjoying his time with his new mentor. Garnett has been running a sort of big-man camp within training camp, coach Doc Rivers said, and the 2004 NBA MVP has been passing along what he knows to Sullinger and Collins as well as returnees Chris Wilcox and Brandon Bass.
"I'm a big fan of veterans ... teaching some of the young guys on work ethics, earning what you get, not just riding off potential," Garnett said. "I've always been a big fan of veterans" doing that.
The Celtics returned this week from exhibitions in Milan and Istanbul and will meet the New York Knicks on Saturday night in Hartford, Conn. -- their first practice game against NBA opponents.
Sullinger is trying to soak it all up.
"Being a rookie, you always have to pay homage to the veterans," he said. "You come in, you've got to have a closed mouth and you play basketball."


text:
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February 8, 2013
|Diocesan Administrator Monsignor Stephen Berg (far right) is joined by other priests and deacons of the diocese at St. Patrick Cathedral to honor the unborn at the diocese's annual Respect Life Mass. (Photo by Joan Kurkowski-Gillen/NTC)
When Salvatore Tuzzolino, Jr., wanted to share an opinion about abortion with his peers, he did what most teenagers do. He bought a T-shirt with a provocative message then wore it to school.
His thought-provoking fashion statement featured the image of a developing fetus surrounded by the words, "She smiles, hears, kicks, and feels pain. Abortion kills kids."
"A lot of people asked why I had an ugly baby on my shirt. I told them that's what they looked like at one time," explained the Keller High School sophomore whose personal protest coincided with the 40th anniversary of legalized abortion in the U.S. "It reminds people abortion is not a good thing."
The 16-year-old was still wearing the T-shirt when he arrived at St. Patrick Cathedral later that evening to attend the annual Respect Life Mass with this parents Karen and Salvatore Tuzzolino. Monsignor Stephen Berg, diocesan administrator, concelebrated the Jan. 23 liturgy with Father Joe Pemberton, the cathedral's rector, and several other diocesan priests.
"We believe life is sacred and tried to instill that in our kids," said Salvatore's mother who feared the controversial T-shirt might spark problems at school. "He gets comments whenever he wears it. We're very proud his pro-life beliefs are so strong."
|One of 53 candles -- representing the 53 million babies lost to abortion in the U.S. since 1973 -- is placed on the altar of St. Patrick Cathedral by a Mass participant.
The teen was one of several worshippers asked to carry Respect Life program banners down the center aisle of the cathedral before the Mass. Volunteers involved in pro-life ministries also participated in the procession by placing red candles beneath the altar. Each flickering votive represented the 53 million lives terminated by abortion since the U.S. Supreme Court's Roe v. Wade decision legalized the procedure on Jan. 22, 1973. After the last candle was set down, Betsy Kopor, coordinator of Rachel Ministries, a post-abortive ministry, positioned The Book of Innocents in front of the display. The ledger contains the names of children lost to abortion in the Diocese of Fort Worth.
"Interest in our pro-life ministries continues to grow," said Kopor as a steady stream of people filed into the pews. "When he was here, Bishop Vann supported our work and we continue to benefit from that."
In his homily, Msgr. Berg said the 20th century evils of communism, fascism, and social engineering led to the violent deaths of millions of people, "and those deaths are recorded in the history books because they are sad and tragic."
But there are no history book entries documenting the equally tragic loss of life due to abortion in the U.S.
"We live in a culture that solves social problems by killing people," he continued calling the hidden violence of abortion insidious. "The ability to pursue happiness is understood to include the right to eliminate the unwanted, the vulnerable, and the unprotected."
Evil and suffering will always exist on earth, Msgr. Berg admitted.
"It's our task to continue to confront it," he added encouragingly. "We may become discouraged but the work of God is the work of life."
Msgr. Berg urged the congregation to pray and work to change the world and abortion law.
"As the repercussions of 40 years of killing continue to infect the society we live in, so will your sacrifice and dedication to the cause of life bear fruit in ways we do not know," he promised. "This is God's work. This is our work."
|Click here for slideshow
Abelino and Gimarie Manchaca and their six young children were part of the large, diverse crowd that turned out for the annual Respect Life Mass. The St. Ann parishioners also took their youngsters to the Dallas March for Life earlier in the week. Exposing them to pro-life activities is important, explained the young father.
"They need to understand we're trying to protect unborn babies," he said. "Even at their age we believe that's the right thing to do."
When Salvatore Tuzzolino, Jr., wanted to share an opinion about abortion with his peers, he did what most teenagers do. He bought a T-shirt with a provocative message then wore it to school.


text:
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text:
House fire reported in Yreka
YREKA – Firefighters responded to a blaze in a double-wide mobile home in Yreka on Monday morning on Canal Gulch Road. While one of the residents was in the structure when the fire ignited, no injuries were reported, stated Suzie Brady, California Department of Forestry and Fire Protection (CAL FIRE) spokesperson.
Firefighters were dispatched to the mobile home at 10:24 a.m. when the resident called 9-1-1 to report the ignition. In addition to CAL FIRE, Yreka Fire Department, Montague Fire Department, Mount Shasta Ambulance and Pacific Power responded to the scene.
According to Brady, the fire originated in the bathroom. The cause of the fire is under investigation.
The fire burned a 10-foot by 10-foot section of the bathroom and was fully contained at 10:45 a.m. Both the bathroom and south bedroom sustained water damage.
The estimated damage to the mobile home was not available at print time.


text:
A reader writes
Dear Dr Grumble,
I'm writing to you to raise awareness of an issue that is affecting not only myself, but thousands of prospective medical students across the UK.
Currently, if you are a graduate you are not eligible to apply for a student loan to cover course fees for a degree in medicine (or any other degree). With the sudden increase in tuition fees, graduates are now paying £9000 for year-one of the four-year, graduate entry, medicine course, instead of £3600, (an increase of 150%) without access to a loan. There is also a massive chance that the NHS funding for years 2-4 and year 5 of the five-year undergraduate medicine course is either going to be removed or reduced.
Whilst I can see an argument for not funding course fees for graduates (as we've already done one degree), by not allowing us access to student loans, so we can borrow the money and pay it back once we graduate, the government are, in effect, blocking us from continuing our education and becoming doctors. If the government go along with this plan of action then graduate medical programmes may either close down all together, or (which is more probable), end up being for the rich only.
I am a 31 year old, arts graduate, who has worked in education for the past ten years. I would very much like the opportunity to study for a degree in medicine and believe that my life and work experiences will make me a good doctor. I have research skills, developed through previous study and work experience and I have got the relevant health care experience required for medical school entry.
If the NHS funding is removed, the price of a graduate medical degree will have gone from £3600, to £36,000, a 900% increase, in the space of one year. We won't have access to a loan, from the Student Loans Company or from a bank, as all careers loans have been removed.
Graduates bring to the table both, professional and life experience, research skills, passion and most of all, a drive to succeed. We are more likely to finish the course and we have made an informed, adult decision, to return to education and pursue a career in medicine. To be penalised and blocked from returning to education is backwards thinking and in my opinion, discriminatory. We should have access to bursaries or at the least, a repayable loan.
I'm not looking for sympathy, because that won't help me. I just want to raise the issue and most of all, I want to study medicine.
If you would like to read other graduates' thoughts on this matter, you can here. Thanks for your time.