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!
Oh, my word. That's just mean.
ReplyDeleteNow where am I going to find chocolate cake at 8am on a Sunday morning in Cruz Bay?
Did you snag that receipe from Asolare?
ReplyDelete