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Gooey Tuesday with Dorie….

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Well, I almost didn’t get this one done. But fortunately for me Leigh of Lemon Tartlet chose a recipe that takes little time to prepare and only 13 minutes to bake. Good thing or my April Fool’s Joke would have been that I was the fool that didn’t bother to get her baking done.
The thing I love most about Tuesdays with Dorie is that I have a lot more freedom than I usually do with the Daring Bakers(though this last pick was great with variety…did you see all the different things people did!). This recipe called for bittersweet chocolate and well, I really was wanting milk chocolate, which is actually out of character for me. But milk chocolate is what I went with. You were also suppose to sprinkle finely chopped chocolate on top of the cakes. Didn’t do that either. Mine got powdered sugar and raspberry sauce(from Fran’s Chocolates).
I guess I baked mine the correct time because they were indeed gooey in the middle. You really do need to eat these right after you bake them, though I will be finding out tonight if they reheat very well.
Quick, easy and some gooey goodness.
For more gooey cakes go here.

Gooey Chocolate Cake

1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
4 ounces coarsely chopped milk chocolate,
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 ¢â¬â€œ it¢â¬â„¢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 ¢â¬â€œ you don¢â¬â„¢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 homogeneous.  Add the sugar and whisk until well blended, about 2 minutes.  Add the dry ingredients and, still using the whisk, stir (don¢â¬â„¢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.

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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Comments

  11. I need to try it again with milk chocolate, which I tend to prefer.
    I admit, I didn’t see the point of sprinkling the finely chopped chocolate on the batter before it baked, but did it anyways. Think I’ll try it your way next time.
    Yours look nice and gooey!

    Reply

  13. Peabody, you know all the tricks! Raspberry sauce would have made my cake & ice cream combo even better! Yours are looking very tasty, by the way!

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  16. They must have been delicious with raspberry sauce. I didn’t try to reheat the leftovers but they were quite good at room temperature, the texture was different, sort of fudgy, but delicious! Another Dorie success story!

    Reply

  19. Oops! Just knocked my forehead on the computer screen looking at this this picture! It looks too too gooooood! I’d like to know how it stood reheated as I’d love to make this for company 🙂 Do you think the batter can be made in advance (before dinner) and popped into the oven last minute for dessert?

    Reply

  24. Gooey and dessert are the perfect pairing. I have always been the person that actually liked the section of the dessert that didn’t cook through all the way. So these gooey creations are right up my alley.

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  29. Yours looks so wonderful and gooey. I love the raspberry sauce. I think I will have to try it sometime with milk chocolate.

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  31. Ohh gosh, yours look sooooo good!!! Mine turned out fudgy rather than molten so next time I will cut down the time. I love raspberry with chocolate sauce. When I bake a very similar dessert for my employers up at the manor house I always make a raspberry coulis to serve them with.

    Reply

  35. Oh my GAWD Peabody, you’ve got the market on gooey.

    And they reheated well for me, 15-20 seconds in the microwave gets them nice and warm and lava-like in the middle.

    Reply

  43. Wow, these look incredible!

    Btw, we ate our leftovers at room temp as Dorie suggested and while the inside of course is not gooey they were still awesome – it’s just a different experience 🙂

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  48. I used semisweet chocolate in mine, and loved it! (I took Dorie to heart when she said to use the kind of chocolate you like to eat. 🙂

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  50. Your cakes turned out sooo gooey! They look very delicious. I think Dorie needs to steal some of your pictures and put them in her book to show all the people who didn’t get gooey cakes (like me) that there is hope yet.

    Reply

  53. that looks heavenly. and after this month’s daring bakers cake, i’m all about trying more dorie recipes! i’m bookmarking this.

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  55. Your photos are amazing! The raspberry sauce sounds like the perfect topping. Mine reheated quite nicely the next day, just a couple minutes in the oven and they were delightfully gooey again.

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  58. i almost ran out of time as well. i’m glad this recipe was simple and quick! i think i got fewer cakes out of this b/c my pan is larger than your standard muffin pan…

    i love the raspberry sauce! so elegant 🙂

    Reply

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