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- Claim Text
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Make a well in the center of the dry ingredients and add the sour cream mixture.
- Simplified Text
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Make a well in the center of the dry ingredients and add the sour cream mixture
- Confidence Score
- 0.950
- Claim Maker
- The author
- Context Type
- Recipe
- UUID
- a117ac78-9065-44d7-b07c-7abfd1a5dcb3
- Vector Index
- ✗ No vector
- Created
- February 16, 2026 at 8:28 AM (6 months ago)
- Last Updated
- February 16, 2026 at 8:28 AM (6 months ago)
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Recipe
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1 week ago
https://cooking.nytimes.com/recipes/1023485-chocolate-self-saucing-cake
This recipe from the NYT Cooking section details how to make a chocolate self-saucing cake, a popular dessert in Britain and Australia. It involves a simple chocolate cake batter with a sugar, cocoa, and hot water sauce that creates a gooey bottom layer. Serve warm with ice cream or whipped cream.
Similar Claims (5)
Other claims identified as semantically similar to this one.
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In a small bowl or measuring cup, whisk together the sour cream, 6 tablespoons butter and the egg. 0.950Simplified: Whisk together the sour cream butter and the egg6 months ago
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Simplified: Use a rubber spatula to stir until well combined6 months ago
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Simplified: Heat the oven to 350 degrees6 months ago
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Simplified: Whisk the flour with sugar cocoa powder baking powder baking soda and salt6 months ago
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Simplified: Bake the cake for 30 to 35 minutes until the cake is puffed and cooked through6 months ago