Cake experts, please help! My attempt at the lava cakes in Rose’s new cookbook failed miserably. I had the right type of chocolate and followed the instructions exactly. The ganache balls quickly sank to the bottom of the batter (I didn’t push) and thus when I unmolded the cakes the soft chocolate was all at the top. A mess! I was very disappointed because I bought the little silicone cups especially for this recipe…
What are others’ experience with this recipe? Any idea where I went wrong?
Can the ganache ball trick be used on regular cake batter that might offer more support?