I love chocolate. I really do. So much so, that I was really looking forward to this week’s Tuesdays with Dorie recipe, Gooey Chocolate Cakes. But there is such a thing as TOO chocolately, I found out.
Because a lot of others were having a few problems with the recipe (like it not being gooey at all), I made 4 cakes in jumbo muffin pans rather than 6 in regular muffin pans. And I cut the cooking time down to 10 minutes. And they were indeed molten in the middle, I can assure you. Quite delicious paired with a scoop of butter pecan ice cream, but far too rich for me to finish.
Gooey Chocolate Cake
recipe from “Baking: From My Home to Yours” courtesy Dorie Greenspan
Makes 6 (mine made 4)
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
5 ounces bittersweet chocolate with
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 (I used 4 jumbo sized cups muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess (I used baking spray, much easier and worked well). 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 (I baked mine for 10 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.