Joy the Baker

Gooey Chocolate Cakes

April 1, 2008

It’s Tuesday and I’m back with Dorie.  She and I had broken up for a few weeks- some misunderstanding with snails and flan, but we’ve got it all sorted out.  A love like ours, afterall, couldn’t be denied for long.  So we’re back and better than ever with a gooey chocolate love to show for it!

This week’s Tuesday with Dorie installation is from Leigh (who apparently has a huge gun) of Lemon Tartlet.  I’ll be honest, chocolate is just what I needed this week.  Ah the comforts of chocolate.  I ate two of the mini gooey cakes for lunch of Monday afternoon.  I didn’t have an ounce of regret, although I might have added an ounce or two to my waist line.  It was so worth it!

Gooey Chocolate Cake

Print this Recipe!

 

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.


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