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Molten Centre Chocolate Cake Ingredients Ganache ¼ cup whipping cream
2 oz bittersweet chocolate, chopped
Molten Cakes ½ cup unsalted butter, cut into pieces
4 oz bittersweet chocolate, chopped
2 large whole eggs, at room temperature
2 large egg yolks, at toom temperature
¼ cup sugar
2 Tbsp cocoa powder
icing sugar, for dusting
Assembly Directions Ganache Molten Cakes Assembly 1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours.
2. Preheat the oven to 425 F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm).
4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes.
5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom.
6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately.
7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time.

Baking | Answered on Jun 03, 2017

What type of hinge is it? Try a hardware store.

Columbia Mfg... | Answered on May 10, 2017

Take it to the place you bought it from. Usually they will replace it, you just have to buy the battery.

Baking | Answered on May 10, 2017

It could be you have diabetes. Sugar and salt tastes stronger to a diabetic.

Baking | Answered on May 10, 2017

A cake is made with all purpose flour, Specifically, 2 and 1/2 cups flour 2 and 1/2 teaspoons baking powder, 1/2 teaspoon
salt, 2/3 cup butter or margarine, 1 and 3/4 cup sugar, 1 and 1/2 teaspoons vanilla, 2 eggs and 1 and 1/4 cups milk.
Grease and flour 8X1 and 1/2 inch round pan, Beat margarine with electric mixer on medium add eggs and vanilla then combine dry ingredients beat well blended.
Pour batter in prepared pan. bake at 375 degrees for 30
minutes. Cool for ten minutes.Turn pan over and remove cake. Recipe is found in Better Homes and Gardens New Cook Book

Baking | Answered on May 09, 2017

Dear Dennis,
I found a site for you to look at to get cake decorating directions for Wilton TMNT's cake pan.
Go to:
and in the search box, type: teenage mutant ninja turtles
then look over and choose your option.
I found other sites but none as cheap or easy.

Baking | Answered on May 05, 2017

That is completely natural. The cake raises due to air expanding in the heat and contracting when cooling down. The shrinking can be partly compensated by turning off the heat of the oven 5 to 10 min before it's done and let the cake cool in the oven for 10 to 15 min before taking it out. Avoids also cracking of cheese cakes.

Baking | Answered on May 02, 2017

That depends on many different factors.
1. The amount of yeast you added.
2. The amount of salt you added.
3. The heaviness of the dough.
4. The amount of sugar you added.
5. The age of the yeast you used.
6. The type of yeast you use (dry, fresh, fast raising, etc)
7. The temperature you keep the dough (the cooler the longer).
8. The type of flour you use.
9. etc.

Baking | Answered on May 02, 2017

Try dry white wine.

Maggie Beer... | Answered on May 02, 2017

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