Third time’s a yummy chocolate treat!
Last weekend, for Tuesdays with Dorie, I made 2 attempts at Gooey Chocolate Cakes. Each time, the cakes came out yummy without the gooey center. Well I decided to try one more time this morning. I was really nervous, but OMG, did it come out sooo gooey and yummy!
This time, I set my oven to 375 degrees, rather than 400 degrees. My oven temp is definitely off (Reminder: invest in oven thermometer). Lowering it by 25 degrees would make a difference. I didn’t know just by how much the oven was off. So I shortened the cooking time to about 9 minutes (4 less than what the recipe stated).
After letting it cool on the rack before turning them onto parchment paper, I couldn’t wait to try it at 10:40am! (Chocolate is good at any time, in my opinion). I sank my fork into a cake and the chocolate oozed out. I actually jumped with joy in the kitchen! Then I broke out the Simple Mint Chocolate Ice Cream I made last night. Mmmmmmmmmmmmmmmmmmm!
Since I didn’t post the recipe the last night, here it is below:
From pages 261 and 262 of Baking from My Home to Yours by Dorie Greenspan
- 1/3 cup all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/4 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 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 heat proof 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 spatual to lift the cakes onto dessert plates.