This weeks TWD recipe was chosen by the Lemon Tartlet herself, Leigh. I am so glad this was a chocolate week! This one did hit the spot! The only problem I had, and this was completely my fault, I didn't get to eat one right out of the oven, it was at room temperature when I could get to it. The middle didn't flow like the lava cakes, but it was really moist. I can imagine it being gooey if it was hot.
This "little one" was very easy to put together, and came together quickly as well. However, Dorie recommended bittersweet chocolate, I used semi-sweet instead. This will be marked as a make again.
The TWD chicks have nested, if I have counted correctly, 113 little chicklets!!! Go and check them out too! Next weeks recipe comes from Mary at Starting from Scratch.
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.
31 comments:
Weren't these incredible? Even at room temperature I thought the texture was excellent, sort of fudge-like. This is such a fun group! :)
I wish I could have tried one later, just to see what the texture was like, but these disappeared moments after I took them out of the oven. Looks yummy!
Aren't these great? Yours look fabulous!
Looks great! I put my remaining five cakes in the freezer for later. I have a feeling they'll be more like the room temperature ones when I use them. I wonder if you could reheat them and how that would affect the center?
Room temp, semi-sweet or not, your cakes still look yummy! Great job!
Clara @ I♥food4thought
Looks wonderful! We loved them too!
Mine were not too gooey, but we loved them!
i missed the "right out of the oven" moment too, but they were still delicious....and yours look just yummy!
They look like a yummy, yummy, fudgy cupcake (enough adjectives for you?)!!
Yours look great! I was happy to bake with chocolate and would definitely make this again too!
Lovely looking cake. Mine wasn't lava like either, but totally delicious. In fact they are even more so today, although once again totally fudgy!
They shoul be called the Fudgey Brownie Cakes! Yours look in desperate need of somebody to eat them with, like me. At this moment, you and I need a pot of coffee and ice cream and these cakes you made.
The next time you make it, I suggest popping the cold ones in the microwave for 15-20 seconds. They get delightfully gooey in the center.
These look great. We ate our leftovers at room temperature and they were still tasty even if they weren't still gooey :-)
They look amazing even though they weren't as gooey as you wished for.
There's always a next time!
I was happy for a chocolate week too! I'm glad you enjoyed this recipe, even if they weren't as gooey as anticipated!
Room temp? Wish we'd had that kind of restraint! ;)
I agree with some of the other commenters. It wasn't gooey in the center, but they had a nice texture. The texture went really with ice cream in my opinion.
Your cakes looked nice, though, especially the tops. Nicely done!
You have more restraint than me! I think I waited 5 minutes before I had one! Great job! Very yummy!
Oh my ... am I dreaming?
I just ate my last two at room temp. Still delicious! You just can't go wrong with chocolate. Yours are lovely!
They look great! (I used semisweet too and loved it!)
Lovely! These were so tasty. Mine didn't last much longer than the still warm from the oven stage! Great job!
i loved how easy these were to bake up and your's look so fabulous!
I think you're right on about chocolate hitting the spot. I know exactly how you feel. Every couple of days jou just get that urge.
These look great.
oh this is awesome!
Everyone seems to agree, these are a hit. I'm trying these!
Im totally going to make them again too. Just cook them for less time. Great job April!
I am seriously in need of a chocolate fix after reading all these....
Definitely looks like a keeper -- thanks.
pop 'em in the microwave for 10 seconds and it gets a little gooey in the middle again for you :) great job! (i used semi sweet too)
Post a Comment