Molten chocolate cake?!


Question: okay first you have to go read this recipe

http://allrecipes.com/Recipe/Molten-Choc...

now i dont understand how the chocolate in the middle stays uncooked or unhardened. so how do they do it so that the center is liquid because it says that you cook all of it and it doesnt say anything about the middle or how to make the middle so how does it work? thank you.


Answers: okay first you have to go read this recipe

http://allrecipes.com/Recipe/Molten-Choc...

now i dont understand how the chocolate in the middle stays uncooked or unhardened. so how do they do it so that the center is liquid because it says that you cook all of it and it doesnt say anything about the middle or how to make the middle so how does it work? thank you.

It doesn't get cooked all the way. The cake batter is cooked almost all the way. The solid cake supports the center. When I used to make them at the restaurant, we put a truffle in the center, so if we cooked it too long, it would still have a liquid center. Hope that clears it up for you.

i have no idea so when u figure it out make me some
okay?

lol i dunno, i JUST made brownies in tiny containers and i accidentally took it out early so the center is still liquidy and oooey gooey :]

If you son't understand that part, skip that part.

I made that recipe before....but overcooked it...was still gooey in the center...but the cake part was very dry...Must be eaten warm though...cold is not as good. I think it is in the science of the mixture with the eggs sugar etc being beaten into the chocolate....then adding the flour...and only slightly mixing it to just moisten the flour. Also, only baking to the fluff point basically bakes the cake....and doesn't SET the center....cooking longer SETS the egg.
That's my story and I'm sticking to it......tada





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