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Molten Chocolate Cake Attempt #2,3,4!!

Attempt #2
After my first but still acceptable attempt at molten chocolate cake last night, I went to bed with many ideas on how to tweak the timing, temperature, etc, so as to minimize the thickness of the chocolate cake shell.

So after work, I went home and headed straight to my leftover refrigerated chocolate mixture. It had semi-hardened so I took it out and gave it a good stir until it could be spooned out. I proceeded to scoop up a good few spoonfuls and dumped those into my buttered and floured non-stick muffin pan. Personally, I find the size to be perfect for a single serving, without being overly indulgent. Then I stuck the still-rather-cold-batter into a 230C oven for 6 minutes. When the timer went off, I took one look at the cake and decided it was looking rather trembly on the surface though there was a layer of cake formed. So I stuck it back into the oven for another minute. But this extra minute apparently did nothing to firm up the cake further because when I overturned the cake onto a plate, the barely-there cake shell gave way and warm liquid gold came pouring out. What a disaster! But my mom gamely finished every bit of brown divine. I decided to leave the rest of the batter out at room temperature and see how my next attempt went.

Attempt#3
My third chance came about when my brother came home. This time around the batter was at a higher temperature, though not quite at room temperature yet, so I decided to bake it, again, at 6 minutes. Without repeating myself here, the end result was similar to the above-mentioned attempt #2. How sad! Suddenly I wish I was not so ambitious and want a thinner cake-crust; I just wished my cake would come out the oven like that from last night!

Attempt #4
"Argh! I have enough batter for one last attempt and it better come out good!" I muttered to myself. "Ok, the batter is more or less at room temperature so here we go". I floured and buttered 2 molds and baked it for 7 minutes. There was no way to describe what I now can laugh off as a very comical scene, where I was feeling antsy and pacing around the microwave containing my last chance for redemption.


Attempt #4 Posted by Hello

Viola! The cakes came out of the molds perfectly formed. That was a big step forward in light of my previous 2 attempts for tonight. The final verdict came when I sliced into the cake. Phew!!!! The center was more molten than last night. So the recipe was right after all - any refrigerated batter had to be brought back up to room temperature before baking.

When Jeremy came over, he took the other cake and was really pleased with the result. I reminded him he was lucky he was in time for attempt #4 because all of us (myself, sis and bro) were eyeing on that last cake! So this recipe could be a keeper but I have another one to try out so until then, I cannot confirm. But enough with the molten chocolate cake already!

I was talking to my colleagues and Jeremy about my dessert business. The conclusion was to develop a few signature products that people would come begging for and the tentative dishes are: chocolate truffle cake, fudgy brownies and banana-toffee tart. Variations could be built on the base i.e. alchohol into the truffle and tart and variation of nuts in the brownies. So I went shopping yesterday: got a tart pan, pastry dough cutter, a good kilogram of Valrhona 70% chocolate and good vanilla essence!

Watch out for tart-related posts soon.

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