Monday, March 31, 2008

Tuesdays with Dorie, Gooey Chocolate Cake

Ok, this was a very chocolate tasting but I did not get the gooey center. Which was just fine with me. I was a little worried about it. I did goof in a few ways. I did not think and did not realize until after that there is no leavening agents. So I did not fill the cupcake pan enough. They are very small. The other thing I did was cook it 2 minutes longer than the recipe called for. I wanted the center moist and not gooey and it came out perfect. I can not wait to try one of the left over ones tomorrow for snack. I used chocolate chips instead of the chocolate blocks. 5 oz is 2/3 cup. This recipe makes 6 cupcakes.
The cake the next day tastes like the brownie bits. Oh it is so good!

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.


Rebecca of "Ezra Pound Cake" said...
This comment has been removed by the author.
Rebecca of "Ezra Pound Cake" said...

Oh, the leftovers are sooooo good!

noskos said...

They look so gooey!!!

Mevrouw Cupcake said...

I enjoyed my cake just as much on the second day!

cruisingkitty said...

Your cakes looked delicious and yummy! Mine didn't come out gooey either. Next Time!


Annemarie said...

No gooey centers for me, either...but they still taste great!

Madam Chow said...

I just made mine yesterday, so I haven't tried a leftover. Yet. I know, I have amazing will power! ;)
Madam Chow

Marie said...

I didn't get the gooey centre either! Mine were more fudgy than gooey, but they did taste delicious, especially with a drizzle of muscovado toffee sauce and some clotted cream!!

Erin said...

Looks wonderful!

April said...

Your cakes still look great!

LyB said...

I loved the gooey center but I also loved them the next day with a more fudgy texture. Really, this recipe cannot go wrong!

Dolores said...

Your cakes look great, and the fact that you're enjoying them is *really* what matters.

Mary said...

looks so yummy!

Rachel said...

The first non-gooey preference I've seen. Glad they came out how you liked them

Gretchen Noelle said...

Wonderful that you so enjoyed these! They were tasty! I had no leftovers...they went straight to the neighbors!

Natalie said...

Looks great!