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!


  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?

  2. Did you snag that receipe from Asolare?