Moelleaux au chocolat- so either I didn't put enough flour or something's up with my oven. Made it an hour ago and just had a taste and it's all goo- albeit with a lovely crust on top- but so gooey that you can't even transport a slice to a plate. Usually the come out all nice and crusty outside and softer inside.
Anyway, my question is : what would happen if I put the almost cooked, but now cold cake in the oven?