Long ago, I had the most excellent individual molten cake at Chaz in san francisco.
Similar to the chocolate molten, but made with vanilla.
So, a light cake, but not like a pound cake...and definitely moist and wet inside. and very vanilla-y
I've been wanting to make them....and found some recipes to experiment with....
anyone have any good advice to give?
(maybe putting in a bit of white chocolate?)
anyone have that before?
any help would be great!