Comments on: First Timer http://www.tastingmenu.com/2009/02/08/first-timer/ Focused on food. Sun, 11 Nov 2012 09:27:32 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Carley http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5984 Carley Sat, 14 Feb 2009 08:09:21 +0000 http://www.tastingmenu.com/?p=799#comment-5984 p.p.s. FUNFETTI MOLTEN CHOCOLATE CAKE!!!!!!!!

]]> By: Carley http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5983 Carley Sat, 14 Feb 2009 08:08:28 +0000 http://www.tastingmenu.com/?p=799#comment-5983 Oh no you didn’t! *snap*

p.s. you should make whoopie pie molten chocolate cakes!

]]> By: dana http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5982 dana Fri, 13 Feb 2009 16:39:51 +0000 http://www.tastingmenu.com/?p=799#comment-5982 Thanks to Sean, who spent time in the pastry department at Jean George, for the insiders view to these cakes in action.

]]> By: Anticiplate http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5980 Anticiplate Fri, 13 Feb 2009 15:16:58 +0000 http://www.tastingmenu.com/?p=799#comment-5980 Probably my favorite recipe of ALL time. My friend, Cakespy, just made molten chocolate lava COOKIES.

]]> By: Sean http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5954 Sean Mon, 09 Feb 2009 18:45:29 +0000 http://www.tastingmenu.com/?p=799#comment-5954 At JG they’re put into 4 oz foil ramekins and baked for only 5 minutes. I guess if you use ceramic ramekins you need more time for the heat to transfer. Also, we didn’t coat the cups with flour. With very soft butter just brush in liberally and then freeze before piping in the batter. We’d make the batter in large batches and then just take out as much as we’d need to prep into the ramekins for the next day’s service. I really came to dislike those cakes. However, the line cooks were more than happy to take care of any that I misfired.

]]> By: Corey http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5953 Corey Mon, 09 Feb 2009 16:33:50 +0000 http://www.tastingmenu.com/?p=799#comment-5953 The raspberry sauce is brilliant addition. I would loved to see some pics of this masterpiece.

]]> By: Malini http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5951 Malini Mon, 09 Feb 2009 07:50:45 +0000 http://www.tastingmenu.com/?p=799#comment-5951 Claudia Fleming’s version requires the baker to press down a piece of hard chocolate ganache in the middle of the cake batter before baking…..so the ganache ooozes out later.

Saw her demo this one on the tele a few years ago.

]]> By: c http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5949 c Mon, 09 Feb 2009 01:56:26 +0000 http://www.tastingmenu.com/?p=799#comment-5949 yes but chef bras recipe is quite different than the standard molten cake recipe.

]]> By: Roberto N. http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5948 Roberto N. Sun, 08 Feb 2009 19:06:05 +0000 http://www.tastingmenu.com/?p=799#comment-5948 I had heard it was Bras who invented these.

]]> By: Loving Annie http://www.tastingmenu.com/2009/02/08/first-timer/comment-page-1/#comment-5947 Loving Annie Sun, 08 Feb 2009 17:32:27 +0000 http://www.tastingmenu.com/?p=799#comment-5947 They can be so good… Would love to see your variation, if and when you make one with a twist !

In the meantime, I’ll have this one with the raspberry sauce, please :)

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