h1

Gooey Chocolate Cakes

April 1, 2008

Gooey cakes solo

Ah! Another scrumptious Tuesday with Dorie. This week it is Gooey Chocolate Cakes! This recipe was super easy and didn’t require much in the way of hardware. Didn’t even need a mixer. Just a bowl and a whisk (and a double boiler)! I took Dorie’s advice and got some disposable muffin tins. She was right! They were just the right size to make six. The only issue I had was the chocolate I sprinkled on didn’t sink into the batter. I think I may have chopped it too small. Didn’t effect the taste, just made the bottoms extra gooey.

Gooey cakes on parade

Made a night of it! Asked some friends over for dinner, popped the muffins in as we were loading up our plates and by the time we had finished eating, out they came! So yummy! Served ours with a scoop of vanilla ice cream and some chocolate syrup, mmm! I just had to have people over… They just wouldn’t be the same reheated another day, so had to have enough people to eat them up while they were fresh, didn’t I?!? Of course, I didn’t have my camera, so the pictures are on my friend Fu’s camera… They’ll be along later!

I do wish they were a bit bigger. Didn’t last nearly long enough 😉

Gooey Chocolate Cake

1/3 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

¼ teaspoon salt

5 ounces bittersweet chocolate,

4 ounces coarsely chopped,

1 ounce very finely chopped

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces

2 large eggs, at room temperature

1 large egg yolk, at room temperature

6 tablespoons of sugar

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.

Sift the flour, cocoa and salt together.

Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.

In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.

Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)

Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatula to lift the cakes onto dessert plates.

Advertisements

5 comments

  1. It sounds like your guests enjoyed your gooey chocolate goodness. From my perspective I’m *glad* the recipe didn’t make more… or I’d feel compelled to keep eating them. 🙂


  2. I really need to get some ice cream. Seeing all the ice cream today is making me crave some!
    Clara @ I♥food4thought


  3. Smart idea to have friends over! Glad everyone enjoyed them!


  4. That was really great planning! The chocolate didn’t sink for mine either, ugh.


  5. I decided to halve the recipe, so I sympathize with you wishing for bigger portions. I’m glad that your dinner party got to have a sweet ending!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: