I have a question about the recipe "Nigella Lawson's Dense Chocolate Loaf Cake" from Genius Recipes. Has anyone tried making this is ramequin forms?
Kristen is the Creative Director of Food52
I haven't, but I think it would be a great new form for this cake, which is so pudding-y inside, with a great crust.
I love the texture of this batter! Also, the experiment is looking good! I came out with 18 small ramequins for a dinner party, and had enough leftover for a 19th-- to taste. Delicious!
Thank you! I'm about to give it a try, so I'll report back :)
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