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Sep 10, 2009 11:49 AM

Anyone tried making the "Fallen Chocolate Cakes" (Lava/Molten cakes) from Cook's Illustrated recipe? How did they turn out? Read on...

Supposedly they are less dense than the Jean-Georges recipe. I'd like something cakey on the outside and gooey in the middle, but don't want just a puffy cake mostly.
I've found that CI recipes sometimes turn out blander or less interesting than other recipes, so I'm wondering about this one. Thanks!

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  1. I've made them twice (using Valrhona chocolate) and like them a lot. I haven't tried the Jean-Georges recipe, but I did prefer the CI version to others that I have tried.

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