I’ve been on the hunt for the perfect recipe for molten chocolate cakes. And I think this recipe for Gooey Chocolate Cakes is the one. Perfectly fudgy and gooey. Just the thing to satisfy any chocolate craving.
Gooey Chocolate Cakes
from Baking: From My Home To Yours by Dorie Greenspan
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.
(I decided to try out my Wilton silicone muffin pan I just bought.)
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.
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.
My daughter and I are the only ones who have tried these. We split one for lunch. (Shh…don’t tell!) It just looked to darn good sitting there with all that ice cream and melty chocolate goodness. I hope there’s some left for my husband when he gets home…just kidding. These are totally rich. Half of one was good place to start.
I think I finally found the perfect recipe for these little cakes! (I’ve tried at least 4 or 5 recipes.)