Monday, October 11, 2010

Heavenly Cake Bakers: Molten Chocolate Souffle and Lava Cakes

All right now. I made them. With bad grace, because I didn't really want to. They took ten minutes, dirtied two whisks and about four bowls. They were pretty good. Hmph.
I was never the one ordering that ubiquitous Lava/Molten/Goop Cake on a restaurant menu. The fact that it's still on restaurant menus that are not those of TGI Fridays (now located in Union Square...bleh) surprises me. I guess they're good. Ok, they're good. Eh.

Rose's version was luckily about as simple as a recipe for one of these things that doesn't involve a microwave can be. Freeze ball of ganache, make souffle mixture, drop the one into the other, bake. I made 1/3 the recipe, so three mini cakes. The ganache was leftover from the Tomato Soup cake, so there's a little bit more of Campbell's Tomato Soup in all of us now.
How does ganache get left over? Leave it in the back of the refrigerator in an unmarked container and don't mention that it is there.

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