Warm soft chocolate cake from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 773) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nutrica6 on June 02, 2024

    Delicious and rich. Served with strawberries and sorbet. Not sure if I should have left them out longer before cooking (were in the fridge for awhile) but felt like they could have used more time in the oven. Tried to unmold one and it fell apart so ended up serving them in the ramekins and honestly it didn’t matter much at all. Still so good!

  • twoyolks on March 13, 2017

    This was simple to make and really tasty. It's become a cliche but this is a very good version of the soft chocolate cake. They are delicate when unmolding so it requires some finesse for them not to fall apart. They're still good even if they do. I left the batter out at room temperature for about an hour before baking them without issue.

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Reviews about this recipe

  • Kate Cooks the Books

    So again I find myself with a recipe that I want to shout about from the rooftops.

    Full review
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