Chocolate Crostatas Sound Fancy, But Are an Easy, Ooey Gooey Treat to Make

March 16, 2018

In Chef, one of the best food movies of all time, gourmands were told that chocolate lava cakes were a 70’s era culinary disgrace. If you were a true foodie, you should turn your nose up at the molten cake and be ashamed of ordering one if it appeared on a menu. However, this is one thing the otherwise-delectable movie got wrong—no one is ever too good for chocolate in any form, especially if it’s rich, gooey and comforting.

This recipe is far from highbrow, but is fancy enough to trick the a food critic like Ramsey Michel into eating it. It’s basically the liquid centre of a lava cake baked into a pie crust, which tastes exactly as decadent as it sounds. Baking may sound daunting, but the freeform-quality of this particular recipe allows for a few mistakes to be made, and a few screw ups will still result in highly edible chocolate gloop.

Chocolate Crostata

  • Serves: 4-6 people
  • Active time: 30 mins
  • Total time: 2 hours
  • Difficulty: Medium
  • Special tools: Mixer, Oven



  • 1 ¼ cups flour
  • 1 tsp salt
  • 1 stick butter, cold and cubed
  • 3 tbsp. ice water

Chocolate Filling

  • 1 ½ cups bittersweet chocolate, chopped
  • 2 eggs
  • ¾ cup white sugar
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 1/3 cup flour


  1. To make pie crust, combine flour, salt, and butter
    in a large bowl.
  2. With your hands, press the butter into the flour
    until the butter is no larger than the size of peas.
  3. Add the water and mix until dough barely comes
    together (water can be added by the tablespoon if
    the mixture is too dry).
  4. Turn the dough out into a lightly floured surface
    and knead until a ball of dough forms.
  5. Flatten the ball of dough and wrap in plastic, and
    refrigerate for 30 minutes.
  6. Place chopped chocolate in a large bowl set over
    a pot of simmering water (double boiler).
  7. Heat the chocolate until fully melted.
  8. Remove from the heat and let cool for 5 minutes.
  9. Add in the eggs, sugar, vanilla, and salt and mix
    until fully combined.
  10. Add in the flour and fold into the chocolate
    mixture until combined at set aside in the
  11. Preheat oven to 350F.
  12. Remove the chilled dough from the oven and
    place on a lightly floured surface.
  13. Roll the dough, turning frequently to prevent
    sticking, until about 10 inches in diameter or ½
    inch thick.
  14. Transfer the rolled dough to a parchment lined
    baking sheet.
  15. Place the chocolate filling in the center of the
    dough, and fold in the edges, sealing the filling
    in the center.
  16. Bake in preheated oven for 30-35 minutes or
    until the crust is golden and the filling is just set.
  17. Remove from oven and let rest for at least 10
    minutes before serving.
2 comments in this post SHOW

2 responses to “Chocolate Crostatas Sound Fancy, But Are an Easy, Ooey Gooey Treat to Make”

  1. Miriam says:

    I will assume that for the crust, we mix all the ingredients together until we get a ball of dough. Then put in the refrigerator to chill while we mix the ingredients for the chocolate filling…

    Come on! Don’t leave out steps in your recipes even if it’s a no-brainer like making a pie crust. You have readers who probably have not touched an oven in their life, and even seasoned bakers take each step seriously. I know its in the video, but for some who cannot access Youtube due to server or data cap reasons, it would be nice to have the written recipe IN FULL for reference.

  2. Dan says:

    “12. Remove the chilled dough from the oven and place on a lightly floured surface.”

    Remove the chilled dough from the OVEN??? I thought it was refrigerated? Maybe you need to proof read first before publishing…

    No hate, just helping out…

    But this was a nice recipe to try… : )

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