I am trying to find out the name of a chocolate dessert.
It is chocolate, round, and has a harder 1/4 inch outside
and inside it is liquid chocolate.

Recipe please.

Thanks a lot,

John

--
But leave the wise to wrangle, and with me
the quarrel of the universe let be;
and, in some corner of the hubbub couched,
make game of that which makes as much of thee.

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.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

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.

--
to respond (OT only), change "spamless.invalid" to "optonline.net"

<http://www.thecoffeefaq.com/>

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.
>
> --
> to respond (OT only), change "spamless.invalid" to "optonline.net"
>
> <http://www.thecoffeefaq.com/>

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.
>
> --
> to respond (OT only), change "spamless.invalid" to "optonline.net"
>
> <http://www.thecoffeefaq.com/>