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!