Warm soft chocolate cake from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 824) 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

  • 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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