Skip to main content
15 events
when toggle format what by license comment
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