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molten chocolate cakes/souffles

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i think ive only had one once in my life and had no idea how they were made. i've been readin up on them and as i read each and every recipe, it says that they are dont when the outside it done. this to me completely go agaisnt everythin i've ever believed in hahaha. may sound stupid but true to me, as most cake recipes say to stick a toothpick in it and when it comes out clean, its done.

now my question is, are molten cakes one of those, "eat at your own risk" kind of foods? like eggs over-easy? are the eggs in this batter cooked through and safe to eat when you break the surface of the cake and out comes oozing out the deliciousness that is dessert?

i've always wondered, thought this would be a good place to ask =]

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  1. I hate to beat a dead horse, since I always recommend this easy recipe, but I love this recipe by Marcel Desaulniers for Hearts of Darkness cakes. You make simple ganache truffles and freeze them beforehand, and then put them in the middle so that they melt and get gooey when you bake them. No undercooked batter. Fabulous served with raspberry sauce and either whipped cream, creme anglaise or good vanilla ice cream.

    Always a hit, and great left at room temperature and reheated for a few seconds in the microwave. I follow the recipe as is, but add a little salt and vanilla extract to the batter to bring out the flavor of the chocolate a bit more.

    http://www.foodnetwork.com/recipes/fo...

    4 Replies
    1. re: bear

      doesn't answer my question, but thanks for the recipe ^_^...... but oh, the site says error... =\

      1. re: Mina000

        Sorry, I guess I my answer was implied in the fact that you don't have to undercook the cakes in the Hearts of Darkness recipe. The other cakes do need to be undercooked, but I would guess that they still get cooked enough to make the eggs safe to eat.

        Sorry about the bum link. Let's try again.

        http://www.foodnetwork.com/recipes/fo...

      2. re: bear

        bear - you are so-o-o right about this recipe. It is the best. I made it from another of your postings and it was great.

        1. re: Bethcooks

          So glad to hear that it worked for you, Beth! They are always well-received, and anyone I've given the recipe to says it's a keeper. I need to make some soon.

      3. Testing the cake w/ a toothpick is for making sure the cake is done, not to make sure the eggs are safe to eat. Only 1 in 20,000 eggs are infected with salmonella anyway but the cake is cooked more than long/high enough to kill any salmonella. Souffles are a completely different type of dessert than molten chocolate cake and there is also no danger with the eggs in that.

        1. Even souffles have differences. Rise No. 1 in Dallas does wonderful souffles - savory and sweet. However, their chocolate souffle - very good and very rich - is not a "classical" souffle. They incorporate a pastry cream (containing cooked egg yolks) which, in my opinion makes the end product "sturdier" for mass service. The souffle itself is cooked on higher temp (375) than a cake for ample time (20 - 30) min. to ensure the egg whites are cooked though - otherwise, the "lift" wouldn't occur.

          http://directory.dmagazine.com/recipe...

          1 Reply
          1. re: CocoaNut

            What do you consider a "classical" soufflé? I have always made Grand Marnier soufflé by folding beaten egg white into pastry cream, and thought that was the classical way to do it. OTOH I make chocolate soufflé by combining chocolate, whipping cream and egg yolks, and then folding in beaten egg white. I got both recipes from a book published by the La Varenne cooking school in France.

            I bake individual soufflés at 425 for 9 minutes as I like them soft in the middle.

          2. most of those recipes are basically undercooked cakes, you're right. i don't care for them because they taste eggy.

            this is julia's and i have made it to great acclaim! it is insanely rich, lol.

            http://whatscookingamerica.net/Cake/B...