Guess what I'm making for dinner tonight! Thanks so much for the recipe.
Dom
"Scott" > wrote in message
...
> In article >,
> "Vidmar" > wrote:
>
> > It's called a molten chocolate cake. Unfortunately, I can't help with
the
> > recipe just yet, still looking myself.
>
> This past Tuesday's NY Times had an article about Shirley Corriher
> (author of Cookwise and the forthcoming Bakewise). In keeping with her
> chemistry approach to cooking, it was in the Science section.
> It did, however, feature her recipe for a "Tunnel of Fudge" cake, which
> is basically a molten chocolate cake:
>
> December 28, 2004
>
> Recipe: Shirley's Tunnel-of-Fudge Cake
> A recipe for The Great American Pound Cake adapted from Shirley
> Corriher.
>
> Adapted from Shirley O. Corriher
>
> Time: 2 hours plus 2 hours to cool
>
> 2 1/2 cups roasted walnuts or walnuts and pecans, chopped
> 2 tablespoons butter
> 5/8 teaspoon salt
> Nonstick cooking spray
> 1 3/4 cups butter, cut into tablespoon-size pieces
> 1 cup sugar
> 3/4 cup dark brown sugar, packed
> 1 teaspoon vanilla
> 1/2 cup vegetable oil
> 2 large egg yolks
> 4 large eggs
> 2 cups confectioners' sugar
> 2 1/4 cups bleached all-purpose flour
> 3/4 cup natural cocoa powder.
>
> 1. Place a heavy baking sheet or pizza stone on a shelf in the lower
> third of the oven. Heat the oven to 350 degrees.
>
> 2. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep
> watch that they do not burn. Pour into a bowl, and add butter and 1/8
> teaspoon salt. Toss well and set aside.
>
> 3. Generously apply nonstick cooking spray to the inside of a large
> Bundt cake pan.
>
> 4. In a mixer, beat butter to soften until it becomes fluffy. Add
> sugar, then the brown sugar and continue to beat until airy. While
> beating, if the bowl does not feel cool, place it in the freezer for
> five minutes, then resume beating.
>
> 5. Beat in 1/2 teaspoon salt, vanilla and vegetable oil.
>
> 6. Beat in two egg yolks. Crack the four whole eggs into a large mixing
> bowl. With a small knife, cut yolks and barely stir the eggs, minimally
> blending the whites and yolks.
>
> 7. With the mixer on the lowest speed, beat the eggs into the batter in
> three batches. Mix in confectioners' sugar and the cocoa.
>
> 8. In a large mixing bowl, stir flour and walnuts together. Then with a
> spatula stir the flour-nut mixture into the batter. Pour the batter into
> the Bundt pan.
>
> 9. Bake for 45 minutes. You cannot use the toothpick test because the
> cake contains so much sugar that the center will not set but will remain
> a tunnel-of-fudge. You are dependent on a correct oven temperature and
> the 45-minute cooking time.
>
> 10. When removed from the oven, the cake will have a runny fudge core
> with an air pocket above the fudge. About 30 minutes after taking the
> cake out of the oven, press the inside and outside edge of the cake
> bottom down all the way around to minimize the air pocket. Let the cake,
> still in the pan, cool on a rack for two to three hours. Invert the cake
> onto a platter and let cool completely.
>
> --
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