These cakes, half cake and half soufflé, should be cakelike on the outside and melting in the middle and must be served as soon as they come out of the oven. The secret to success is to freeze the cakes once you put them in their ramekins. This gives the outside plenty of time to bake and keeps the center molten. Freezing is also convenient, because you can make these cakes days ahead of time and bake them at the last minute.
These cakes use the same principle as the