The Science of Molten Chocolate Lava Cakes

Once the chocolate and butter mixture has been effectively incorporated into the egg and sugar mixture, beat in the flour. 

During the whisking process, starch particles in the flour release polymers that link together to form a web

resulting in a thick batter and a toothsome texture in the finished product. 

Whisking also helps to emulsify the fat and water in the butter and eggs, resulting in air bubbles that help the cake rise.

Of course, the highlight of molten chocolate lava cake is its trademark warm, gooey core. 

 The feature that gives the treat its name is formed by heat diffusion, or, to be more precise, understanding when to halt the diffusion. 

Heat spreads as warm particles warm the cooler particles surrounding them.

 In the case of molten chocolate lava cake, the oven is kept at a scorching 450 degrees to quickly heat the ramekins and cook the cake's outside borders. 

 The cake solidifies from the outside in as the heat moves to the center, warming the batter and destroying any hazardous bacteria. 

However, the cakes are removed after 12 minutes, preventing heat transfer before the core solidifies.

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