It’s not often that I’m led astray by a recipe. This one was delicious, but misleading as all get-out.
The idea was so neat: for the vanilla-loving boyfriend’s birthday, make him a white version of a chocolate lava cake. The New York Times even had a recipe waiting to be tried–the accompanying article promised “a puddinglike center, weeping white chocolate.” But somewhere along the line, something went cattywompus.
The cake was delicious, all right–wobbling and bourbon-fragrant and almost flan-like in the middle–but it took weird turns at several points down the line. The batter was stretchy–like, bread dough stretchy–and there was way more than would yield the 10 mini-cakes the recipe said I would get. I fit it all into 12 cups in a muffin tin, but just barely, and even then they puffed unattractively over the edge. I suspect the intended effect was for the center to be more goo than flan, but I didn’t end up getting there, and for once I don’t think my incompetence was to blame.
I think I’ve figured out part of what went wrong: the batter was chilled too long, the recipe lied about the number of servings it made, and the baking time overshot the gushy-center sweet spot. I’ve tried to remedy some of this in the written recipe below. Whatever the case, these cakes are tasty: sweet and soft and unmistakably vanilla. Just don’t expect a lava cake, because this (sadly) isn’t one.