To each his own when it comes to chocolate cake. There are those who prefer fudgy, or rich, or crumby. There is molten or flourless, from Germany or from Wellesley, MA. There are those like Agatha, who tend to add blood, sweat, and tears and then watch as Bruce Bogtrotter consumes the cake before the entire school (courtesy of Roald Dahl and his epicurean imagination), or those like my father, who will only eat the chocolate cake in the refrigerated section of a certain Rochester-based grocery store. Either way, we’re all in agreement about our love for this versatile cake, and this week, its myriad admirers came together on our Facebook pages to say so.
If you are interested in being featured as one of our Facebook Fan Photos of the week, “like” our America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country Facebook pages and upload a photo directly onto our wall.
Individual Molten Chocolate Cakes
Posted by Toni-Lynn Quach
Recipe from The Best Make-Ahead Recipe
Posted on Cook's Illustrated Facebook
Wellesley Fudge Cake
Posted by Jennifer Kahn Bowman
Recipe from Cook's Country (December/January 2010)
Posted on Cook's Country Facebook
Sour Cream Fudge Layer Cake with Chocolate Butter Icing
Posted by Michelle Kelley
Recipe from Cook's Illustrated (July 1994)
Posted on Cook's Illustrated Facebook
About the Author: Belle Cushing
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