Gooey Chocolate Cakes


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

Ingredients:

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

Instructions:

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.


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.

The verdict:

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.)

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21 Comments

  1. Your cake looks fabulous and decadent! Mine was more fudgy but good. I chose to drizzle mine with a muscovado toffee sauce and garnish it with a dollop of clotted cream, but your ice cream looks like it would be really tasty as well! I love the last photo!

  2. gorgeous. beautiful. stunning. i love the process pictures…I never have the patience or enough hands to do that while I’m cooking….maybe as I get better. great job!

  3. Your plating is really beautiful. I like the plate that you used in the picture of the final product.

    And I can see the gooey center spilling out on the plate! My cakes failed to have a gooey center, so you get a gold star in my book.

  4. Gorgeous photos! I’m so glad you enjoyed these, that gooey center was just amazing. And I have to chime in, I love the plate you served the cake on! So pretty!

  5. i would totally have that for lunch. :) i recently got my le creuset silicon cupcake tray through the post..it’s amazing! they’re so flexible and easy to clean,store,use..

  6. sooo today i did start packing up my kitchen. AAAANNND, thanks to you charlie and i savored every last bite of these exquisite desserts. sooooooooooooooooooooooooooooooooooooooooooooooooooooooooo yummy.

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