This isn't your 10th grade science class. No dissecting frogs. Just dissecting cakes. The ever-popular Tunnel-of-Fudge cake to be exact.
According to a Science Times cover story in today's New York Times, Shirley O. Corriher (pictured above), a trained biochemist, who was put through her cookery paces by whipping up three-squares a day for 140 boys in a boarding school, is the ultimate go-to source for all things related to the science of gastronomy and cooking. (Not to slight Harold McGee.)
The editors take great care in depicting Ms. Corriher's step-by-step scientific evaluation and reconstruction of her Tunnel-of-Fudge cake. (Go to the main link to the article above, and click on the right bar's Multimedia Graphic: "A Trip Through the Tunnel-of-Fudge" to check it out.)
But, starch granules, proteins and air bubbles aside, it's all about the finished product. And, here's Corriher's scientifically scrutinized recipe:
Recipe: Shirley's Tunnel-of-Fudge Cake
A recipe for The Great American Pound Cake adapted from Shirley Corriher.
Time: 2 hours plus 2 hours to cool
2 1/2 cups roasted walnuts or walnuts and pecans, chopped
2 tablespoons butter
5/8 teaspoon salt
Nonstick cooking spray
1 3/4 cups butter, cut into tablespoon-size pieces
1 cup sugar
3/4 cup dark brown sugar, packed
1 teaspoon vanilla
1/2 cup vegetable oil
2 large egg yolks
4 large eggs
2 cups confectioners' sugar
2 1/4 cups bleached all-purpose flour
3/4 cup natural cocoa powder.
1. Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees.
2. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add butter and 1/8 teaspoon salt. Toss well and set aside.
3. Generously apply nonstick cooking spray to the inside of a large Bundt cake pan.
4. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
5. Beat in 1/2 teaspoon salt, vanilla and vegetable oil.
6. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
7. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and the cocoa.
8. In a large mixing bowl, stir flour and walnuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
9. Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on a correct oven temperature and the 45-minute cooking time.
10. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.
I made this. It turned out as pictured. My family disliked the soupy texure and requested I never make it again. I think Shirl can do better.
Posted by: yabbi | May 13, 2006 at 09:00 AM
This scientist knows what she's talking about! I've made the original tunnel of fudge cake many times in the past. It's similar to molten lava cake, making it's own hot fudge center. I made this version of it for company last week, and everyone declared it to be the best cake they've ever had. I couldn't agree more! It was perfect!
Posted by: Helen | September 10, 2024 at 12:21 PM