A study in controlled underbaking, this work relies on precise timing to achieve its signature effect. The exterior sets firm through heat while the interior remains molten, creating a dramatic contrast revealed only when the structure is breached. The technique requires understanding the exact point where cake transitions from batter to solid — stopping the process deliberately before completion.
Dark chocolate, with its high cocoa content, provides intensity and depth. Butter contributes richness and aids in creating the flowing centre. Eggs supply structure while remaining fluid when insufficiently cooked. The interplay between these elements produces a dessert that exists in two states simultaneously — solid and liquid, finished and unfinished. This duality defines the work. Timing is absolute; thirty seconds too long and the effect disappears. The piece must be served immediately, its revelation occurring at the table, the flow of chocolate a moment of theatre integral to the experience.
