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.
This weeks recipe was chosen by Leigh of Lemon Tartlet (GREAT site!). Check out other TWD bakers for their take on Gooey Chocolate Cakes...
I have to say I was really excited to see this recipe last week...chocolate, gooey, "best served with ice cream," what's not to love? In the end, though...not a favorite. The center wasn't quite as gooey as I had hoped (I even baked with the convection setting on my oven which tends to undercook the center of things) I used semi-sweet chocolate which I highly recommend, maybe even milk chocolate...even if you love dark chocolate...(the dark chocolate lover in this house still thought it was a little bitter) On the up side it was really easy to put together, it made just the right amount, and it gave me an excuse to buy good vanilla ice cream. However, the next time I want a chocolatey, gooey, serve with ice cream dessert...I'll probably stick to my fav brownie recipe. I did love the choice of this recipe, though...that is why I joined TWD...to bake things I had never baked before! Thanks!!