Gig103 Posted February 19, 2012 #1 Share Posted February 19, 2012 As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine. It was still tasty, and here are some pics! Link to comment Share on other sites More sharing options...
SoonerOne Posted February 20, 2012 #2 Share Posted February 20, 2012 As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine. It was still tasty, and here are some pics! They look yummy, just the same:) Link to comment Share on other sites More sharing options...
AmativeDame Posted February 23, 2012 #3 Share Posted February 23, 2012 As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine. It was still tasty, and here are some pics! You can try rotating your pan, sometimes that helps. (As someone with a super cheap oven in my rental I just get over the fact that many things never bake quite perfect because the heat is far from even.) No matter how they look I bet they still tasted great! Link to comment Share on other sites More sharing options...
Last Mango Posted February 26, 2012 #4 Share Posted February 26, 2012 Care to share the recipe? Link to comment Share on other sites More sharing options...
JG-TX Posted March 3, 2012 #5 Share Posted March 3, 2012 Care to share the recipe? Found this by googling http://www.ehow.com/how_5205252_make-warm-chocolate-melting-cake.html Link to comment Share on other sites More sharing options...
Last Mango Posted March 3, 2012 #6 Share Posted March 3, 2012 Found this by googling http://www.ehow.com/how_5205252_make-warm-chocolate-melting-cake.html Thanks, looks easy enough. Link to comment Share on other sites More sharing options...
passness Posted March 22, 2012 #7 Share Posted March 22, 2012 They look yummy, just the same. Link to comment Share on other sites More sharing options...
andr3a Posted March 27, 2012 #8 Share Posted March 27, 2012 As many of you know, the recipe is given out on the Behind the Fun tour, in addition to being readily available online. I used 8oz ramekins for this attempt and it came out good. The time given in the recipe wasn't that exact, and I think that they could have gone a little longer and still been molten. I also have no idea how the chefs manage to get them so perfect in the cup, instead of rising unevenly like mine. It was still tasty, and here are some pics! I wonder if they are using a water bath to heat everything evenly. This is common with creme brulee and cheesecake...makes sense... Link to comment Share on other sites More sharing options...
Gig103 Posted May 7, 2012 Author #9 Share Posted May 7, 2012 Yeah I forgot I posted this!! Thanks JG-TX for answering the question of the recipe, and andr3a I may have to try a water bath next time. Link to comment Share on other sites More sharing options...
sail7seas Posted June 2, 2012 #10 Share Posted June 2, 2012 They look delicious. :) Link to comment Share on other sites More sharing options...
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