Monday, March 31, 2008

TWD gooey chocolate cakes...


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!!

26 comments:

Anne said...

All your ingredients lined up in cute little bowls looks so pro, I love it! I'm going to have to try that brownie recipe, too... looks amazing!

Anne said...

I forgot to tell you too, they have the meringue powder at Michael's and price is great when you use a 40% off coupon. :)

diane said...

Love your mis en place. Your cake looks tempting!

noskos said...

Your cakes look so yummy with the ice cream!! Great pictures by the way!!

Mary Ann said...

I used semi-sweey chocolate as well because I was scared they were going to turn out too bitter. Yours look yummy!

Gretchen Noelle said...

Too bad they were not as ooey-gooey as you had hoped. I will have to check out your brownie recipe!

Donna said...

Nice photos! Mine weren't as Gooey either. There's always next time!

Shari said...

Your pictures are beautiful. I really like your header with the wooden spoons all lined up. Great job!

Mevrouw Cupcake said...

Indeed, what's not to love?!

LyB said...

I really wish I'd had ice cream to serve with mine! Yours looks excellent!

briannalee said...

yum, your cakes look delicious with the icecream!

Rebecca said...

A swag of ice cream. OMG, that's hot.

CB said...

I really need to follow your example and get better at mis en place! Great job!
Clara @ I♥food4thought

Marie said...

Your cakes look fabulously delicious. I am wanting one of my leftover ones now with some ice cream and I'm on a diet!! No fair!

Amy W said...

I agree with you on the brownie thing...

Dianne said...

They look great! The centers didn't turn out quite as I had thought they would either.

Katrina said...

mine were more fudgy than gooey as well. But yours looks fabulous! I love the plating with the ice cream.

April said...

OH yum! Your cakes look wonderful!

slush said...

I wanna take a peek at your brownie recipe too! Mine were not as gooey as I hoped either, but I will cook a shorter time next go-round. Great job!

Heather said...

I used semi-sweet as well. I think the milk chocolate would have been perfect! Great job! Delicious pics!

Joy the Baker said...

Three scoops of ice cream!? Now we're talkin'! Beautiful cakes!

Judy said...

I used bittersweet and enjoyed the flavor, but, frankly, any kind of chocolate would work for me! Love the 3 scoops of ice cream.

jenn said...

Love the before and after photos! Nice Job!

Rachel said...

Love the photos! Great job. I served it with ice cream, too!

mimi said...

your cakes look great - and quite gooey compared to mine! bittersweet worked well for us, but that could've been because we had ice cream on top :)

Piggy said...

your cakes look great.. they certainly looks more gooey than mine!