Saturday, February 5, 2011

Molten Chocolate Cake: Science or magic?



The gooey centered molten cake is such a mystery. Or is it just undercooked?



It is basically chocolate and butter ( 6 ounces each)...




And eggs and sugar (3 eggs, three egg yolks, 1.5 cups powdered sugar)...




And just a bit of flour (0.5 cups) ... almost a chocolate pudding. Except for that bit of flour.



Oh heck, a little Cream Anglais, heavy on the vanilla bean, to go with it.



Then baked, really hot (450-degrees), very quickly (5 minutes)... See the cake outside and the gooey inside leaking out?



And voila. Cake outside. Gooey inside. High heat cooks the outside fast, while inside stays rare. A t least I think that's what happened. Is it science?



Molten chocolate cake. Or is it magic!

2 comments:

  1. Oh, my word. That's just mean.
    Now where am I going to find chocolate cake at 8am on a Sunday morning in Cruz Bay?

    ReplyDelete
  2. Did you snag that receipe from Asolare?

    ReplyDelete