Timeline for Putting a solid chocolate bar inside cake dough: what's the outcome?
Current License: CC BY-SA 3.0
15 events
when toggle format | what | by | license | comment | |
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Jun 30, 2019 at 14:27 | answer | added | Hassaan | timeline score: -2 | |
Jun 30, 2019 at 14:18 | answer | added | Hassaan | timeline score: 0 | |
Jun 29, 2019 at 14:05 | answer | added | Hassaan | timeline score: 1 | |
Mar 18, 2019 at 15:15 | vote | accept | user1884155 | ||
Sep 5, 2018 at 2:52 | answer | added | LAYLA | timeline score: 1 | |
Nov 23, 2015 at 8:33 | comment | added | RedSonja | I put Nutella inside muffins for this effect. It stays soft and sticky. If the muffins have been in the fridge I zap them in the microwave to get them soft again. | |
Oct 18, 2015 at 2:03 | history | tweeted | twitter.com/StackCooking/status/655564875649953792 | ||
Aug 27, 2015 at 13:03 | answer | added | Athanasius | timeline score: 4 | |
Aug 26, 2015 at 18:22 | comment | added | Paul | I believe the term you're looking for is "Lava Cake." This recipe is well recommended. | |
Aug 26, 2015 at 15:12 | comment | added | user1884155 | @Sarumanatee excellent suggestion! Will try :) | |
Aug 26, 2015 at 13:41 | answer | added | rumtscho♦ | timeline score: 2 | |
Aug 26, 2015 at 13:30 | comment | added | Layna | This will also depends a lot on how thick your plain vanilla cake batter is, and if it will temporarily be even more runny during the baking-process. If too runny, the chocolate may sink. Also, how the chocolate reacts to the high heat can vary vastly. But @Sarumanatee is right: if it is solid at room-temperature, it will remain so. | |
Aug 26, 2015 at 13:19 | comment | added | Sarumanatee | To achieve number 3, I think I'd spread nutella (or another form of chocolatey stuff that is not in a solid state at room temperature) on a baking sheet, freeze it, then proceed with your idea. | |
Aug 26, 2015 at 9:16 | review | First posts | |||
Aug 26, 2015 at 12:34 | |||||
Aug 26, 2015 at 9:15 | history | asked | user1884155 | CC BY-SA 3.0 |