Gooey Chocolate Cakes

 

img_8365-2.jpg

Wow, another successful Dorie recipe (not that I am the least bit surprised). I was treated to two in one week, with the Daring Baker’s Perfect Party Cake earlier in the week, and these Gooey Chocolate Cakes for dessert on Sunday. Thanks to Leigh of Lemon Tartlet for choosing such a fabulous recipe!

I scaled this recipe into one-third of the original and made them in two individual 6-oz. ramekins (the smallest size I have). I have a “standard” molten lava cake recipe that I have been using for years, but I have to say, I think these have it beat. I am not as big of a fan of the runny middle that is characteristic of the classic lava cake, and as a result usually end up overbaking mine so as to firm it up a little. Dorie’s recipe is absolutely perfect because the middle is just as the name implies – Gooey! It’s very soft and, well, gooey, yet not runny. I am in love!

You really have to be a chocolate lover to appreciate these cakes (no problem with that in this house!). There is just a smidge of flour and sugar in the recipe, so be prepared for the total onslaught of bittersweet chocolate flavor. These pair perfectly with ice cream and some fresh berries.

 

img_8370-2.jpg

Next week: Fresh Orange Cream Tart
Last week: Caramel-Topped Flan

Gooey Chocolate Cakes

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 13 minutes

Total Time: 30 minutes

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

Directions:

1. 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.

2. Sift the flour, cocoa and salt together.

3. 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.

4. 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.

5. 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.)

6. 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.

(Source: Dorie Greenspan "Baking: From My Home to Yours" pages 261-262)

Share This Post...



48 Responses to “Gooey Chocolate Cakes”

  1. Gretchen Noelle on April 1, 2008 at 8:05 am

    These were delicious, weren’t they! Glad they topped your other recipe!

    Reply

  2. bridget on April 1, 2008 at 8:07 am

    So…you used 1/3 of an egg yolk and 2/3 of an egg? That’s awesome. I thought splitting an egg yolk in half when I halved the recipe was a hassle!

    Reply

  3. April on April 1, 2008 at 8:07 am

    Your cakes look lovely!! They really were delicious!

    Reply

  4. Rebecca on April 1, 2008 at 8:15 am

    Wow, the fresh raspberries really took your version of the recipe into spring. Maybe I’ll add strawberries to mine for my sister’s April birthday. Thanks for the great idea!

    Reply

  5. Chelle on April 1, 2008 at 8:15 am

    bridget – haha yeah. I actually used a scale to get it precise – I just beat 2 eggs together and used 1/3 of it and did the same with the one yolk. Part way through I did think that I was crazy, but I didn’t want tons of chocolate sitting around! Haha.

    Reply

  6. LyB on April 1, 2008 at 8:17 am

    I so love this group! With recipes like these, how can things go wrong? They were my first “gooey” cakes and I thought they were perfectly chocolatey. Yours look excellent!

    Reply

  7. Cheri on April 1, 2008 at 8:39 am

    What beautiful pictures. They make you want to grab a fork and dive in!

    Reply

  8. RecipeGirl on April 1, 2008 at 8:53 am

    Nice job- these look droolworthy!

    Reply

  9. Nicole on April 1, 2008 at 9:03 am

    These cakes look DELICIOUS! I can’t wait to try this recipe! Your blog is my favorite, although very dangerous. How do you stay so thin :)

    Reply

  10. CB on April 1, 2008 at 9:05 am

    Mmmm raspberries, chocolate and ice cream. Its the perfect meal. Great idea with using the scale. I’ll have to try that next time b/c I am staring at gooey chocolate goodness right now, trying to decide if it would make a good breakfast. Oh man. I am screwed. haha
    Clara

    Reply

  11. Chelle on April 1, 2008 at 9:08 am

    Nicole – You are too sweet, thank you very much, I am glad you enjoy my blog so much! I actually (believe it or not) eat healthy about 85% of the time, and allow myself dessert indulgences, but eat pretty small portions. Rarely do we go through an entire dessert here – I either scale the recipes so there are only a few servings (like I did with this one) or the leftovers go to work with my husband. Sometimes if something will freeze well, I’ll wrap individual portions and freeze it so we can have dessert later on in the week.

    Reply

  12. Erin on April 1, 2008 at 9:30 am

    This looks so good with the raspberries on top! Your pictures are so pretty :)

    Reply

  13. Donna on April 1, 2008 at 9:31 am

    Very Lovely Gooey Cakes! They turned out great and your presentation looks so yummy!

    CB – Chocolate….It’s not just for breakfast anymore!

    Reply

  14. noskos on April 1, 2008 at 9:37 am

    Weren’t these fabulous?? Too bad raspberries are still pretty expensive here at the moment because that looks like a winning combination!

    Reply

  15. Shari on April 1, 2008 at 9:48 am

    Great pictures! I love raspberries and chocolate.

    Reply

  16. smellslikehome on April 1, 2008 at 9:55 am

    the perfect complement to chocolate: vanilla ice cream. :) looks great Chelley!

    Reply

  17. mari on April 1, 2008 at 10:06 am

    I totally agree with you about the molten bit, I’m not a fan either, so the gooey centers worked just fine for me. Your cake looks delicious, and you’ve reminded me what mine was missing…berries! Great work!

    Reply

  18. Marie on April 1, 2008 at 12:46 pm

    You’ve really got some great goo going on there! I think your cakes look fabulous! Mine were more fudgy than gooey, but they did taste delicious, especially with a drizzle of muscovado toffee sauce and some clotted cream!!

    Reply

  19. Kate on April 1, 2008 at 1:47 pm

    I can never finish anything chocolate. Although, your scaled down version means the hubs could have 1 1/2 while I had half of one!

    Reply

  20. Amy P on April 1, 2008 at 2:18 pm

    Your cakes look yummy! I love the raspberry’s you added.

    Reply

  21. Beth G on April 1, 2008 at 2:38 pm

    YUM! My sad little cakes would have loved to be sunggled up with some ice cream and berries- that looks AWESOME!! Great job :O)

    Reply

  22. Annemarie on April 1, 2008 at 3:13 pm

    Looks sooooo fabulously good with the raspberries! Nice job!

    Reply

  23. Lori on April 1, 2008 at 3:24 pm

    Beauitful cakes! I love the presentation in the photo!

    Reply

  24. carrie on April 1, 2008 at 3:38 pm

    looks good!

    Reply

  25. slush on April 1, 2008 at 4:47 pm

    I love that you loved them! Your pics are lovely too babe! Great job Chelle!

    Reply

  26. Dolores on April 1, 2008 at 6:08 pm

    I’m with you… this is going to be my go-to recipe for the molten/gooey chocolate cake from this point forward.

    Reply

  27. Ally on April 1, 2008 at 8:36 pm

    MMMM, they sure do look gooey and chocolatey!

    Reply

  28. Natalie on April 1, 2008 at 8:37 pm

    Gorgeous! This is definitely a keeper when I’m in the mood for chocolate!

    Reply

  29. chuck on April 1, 2008 at 8:55 pm

    Mmmm, I love anything that is gooey then add chocolate and you have something very special. Love it!

    Reply

  30. Caitlin on April 2, 2008 at 7:21 am

    Those raspberries look amazing, just the thing to lighten up these cakes. Nice work Chelle!

    Reply

  31. Amber on April 2, 2008 at 8:35 am

    They look wonderful! I have yet to make “lava cakes.” But when I do I will for sure use this recipe!

    Reply

  32. Piggy on April 2, 2008 at 10:37 am

    looks delicious! great idea to serve with raspberries!

    Reply

  33. My Sweet & Saucy on April 3, 2008 at 2:34 pm

    This turned out amazing looking! Yummy!

    Reply

  34. Jaime on May 6, 2008 at 11:57 pm

    your gooey cakes look great – i wish i had some ice cream to enjoy with mine like you did. it was a bit too chocolately for me w/o the ice cream to complement it

    Reply

  35. April Kofler on February 10, 2010 at 7:49 pm

    Oh yummy! I have a recipe kind of like this on my blog I am going to make, I add caramel, chocolate syrup and the hard chocolate shell to mine. Looks yummy!

    Reply

  36. Pingback: Valentine’s Day Dessert Recipes | Brown Eyed Baker

  37. Andrea on February 13, 2011 at 8:31 pm

    Baking these as we speak for valentine’s day dessert tomorrow! Planning on popping them in the microwave w/ vanilla icecream. Yum!

    Reply

  38. Pingback: 5 Tips for Finding a Babysitter for Valentine’s Day « UrbanSitter

  39. Diana on January 29, 2013 at 1:32 am

    Hi Michelle,
    Does the batter rise/expand while being baked?
    Thanks.

    Reply

    • Michelle on January 29th, 2013 at 1:07 pm

      Hi Diana, Yes, it does.

      Reply

  40. Diana on February 3, 2013 at 8:34 pm

    Hi Michelle,
    How come you prefer to use disposable aluminum foil pan? Does it cook better?
    Thanks.

    Reply

    • Michelle on February 4th, 2013 at 12:29 am

      Hi Diana, Only because this is for 6, and usually regular muffin tins have 12 cup capacity. Sometimes empty muffin tins can cause the ones that are filled to bake unevenly.

      Reply

  41. Diana on February 3, 2013 at 8:50 pm

    Hi Michelle,
    Is the center of the cake meant to be runny like a chocolate fondue or dryer like a cake?
    Thanks.

    Reply

    • Michelle on February 4th, 2013 at 12:30 am

      Hi Diana, It should be very soft and runny, almost like pudding.

      Reply

  42. Sharon on January 21, 2014 at 10:51 pm

    Hi Michelle,
    I know I am replying late but I am doing so because I just tried the recipe and unfortunately had some trouble. I followed the recipe and the texture and the look was great…but I found the taste to be very bitter. I think maybe the chocolate I used was too high in cocoa? It was 74% cocoa. How much should the cocoa content be? Should I have increased the sugar?

    Reply

    • Michelle on January 22nd, 2014 at 10:33 am

      Hi Sharon, 74% cacao is pretty high, and could definitely be why you found the cakes to be too bitter. The amount really depends on your taste preference… typically dark or bittersweet chocolate is anything with a cacao % higher than 60%.

      Reply

      • Sharon on January 26th, 2014 at 1:56 pm

        Hi Michelle,
        I was wondering because it was very bitter tasting and I wanted something sweeter than that. Next time I will get chocolate with a lower cacao percentage. In the meantime, I still have quite a bit of the same chocolate with the 74% cacao content left. If I attempted the recipe again should I increase the sugar to make the cake less bitter tasting?

        Reply

        • Michelle on January 26th, 2014 at 7:56 pm

          Hi Sharon, Increasing the sugar could cause the texture of the cakes to be altered.

          Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)