Thanks to Leigh of Lemon Tartlet for picking this week’s recipe. Leigh chose Dorie’s Gooey Chocolate Cakes, and I was very pleased with her choice. See, I am a true chocolate lover at heart. I usually eat something chocolate every day, and I think that the best desserts are chocolate. And while the past recipes have been delicious, I was ready for something truly rich and decadent such as the Gooey Chocolate Cakes.
This recipe was so easy to put together. I love the way the chocolate on top added a little bit of extra chocolate to the cake. I baked mine in muffin tins. I was expecting something more like a molten lava cake, but this did not have a runny center like a molten lava cake has. It was definitely soft and gooey though, and I was pleased with the result. Thanks to Leigh for choosing this week’s recipe! Be sure to check out our Tuesdays With Dorie blog to see how everyone else did with their Gooey Chocolate Cakes!
Next week’s recipe will come from Mary of Starting From Scratch.
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.