In the case of chocolate... 06:31 Jun 16, 2017
...but it applies to the other types too, there are 3 common forms of chocolate cake:
moelleux — a more or less classic chocolate sponge, pretty much the same consistency throughout fondant — a similar chocolate sponge on the outside, but gooey in the middle coulant — often uses a quite different mixture, and will have a set outside, but the inside will be actually runny
Of course particualr chefs / restaurants sometimes blur those distinctions, or even sue them incorrectly — but that is the underlying idea. |