tunnel of fudge cake recipe

I lost that recipe, clipped from the New York Times. But the past Sunday, the New York Times Magazine printed yet another obituary of H. David Dalquist, inventor of the bundt pan, and included a link to the beloved tunnel of fudge cake recipe printed a year ago. Now I found myself with two options: save the recipe on my bloody computer, so I could easily access by keyword in the future ("fudge cake"), or to save it to my Times file. Huh? I knew that Times Select had a few cool features, including a monthly quota of articles I could pull from the archive (including this recipe). But I hadn't realized I could save articles (or in this case, a recipe) and store it for future reference with keywords. Hmmm....sounds like a nice way to ensure I keep subscribing, doesn't it.
But the real matter is: will I ever bake this cake? Probably not. I don't even own a bundt pan. But I really like these weird notes, like no other recipe:
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. (Well, that likely rules out my oven, since it's the cheapest piece of crap that my slumlord could have installed.)
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. This is more fascinating than high-school thermodynamics lessons. Physics is phun!

Tags:   bundt pan, times select, tunnel of fudge cake

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Posted on 12/28/2005 ( Permanent Link )
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