In my last post about Chocolate Lava Cake, I mentioned about testing whether it would be cooked between 5 - 6 minutes using the top and bottom heat.
Today, I adjusted the baking times and heat as mentioned. The results? I will let the pictures do the "talking"....
See how thin the shell is and how fluid the chocolate fudge is....yum....Hubby pronounced "Yes! This is the how I want it!!"
A thing to note: Although not noticeable to the naked eye, it appears, at least on the photo, that there are speckles in the chocolate fudge. However, the chocolate fudge feels smooth. Does anyone have any idea why?