Gooey Chocolate Cakes
These Gooey Chocolate Cakes from Dorie Greenspan are baked in individual portions and are packed with chocolate flavor and a soft, gooey center.
It has been nearly NINE years since I made these gorgeous little gooey chocolate cakes; can you believe it?!
Way, way, wayyyyyyyy back when I first started blogging, there really wasn’t any social media to speak of, so people hung out in Internet forums. I connected with a group of girls who also liked to cook and bake, and at the time, one of the latest and greatest baking books to hit the shelves was Dorie Greenspan’s Baking: From My Home to Yours. A few of us had the book and decided to bake one recipe a week from it and share them on our blogs; before long, there were dozens of other bloggers baking along, as well. It was a great way to connect with other people doing the same baking and blogging thing, but more than that, it was a fabulous excuse to work my way through Dorie’s book, which, all of these years later, remains one of my most treasured cookbooks.
I am absolutely smitten with this recipe for a number of reasons…
First, they are baked in individual portions, using a muffin tin. I love this because it’s perfect for wrapping them up and keeping them in the freezer for “emergency” dessert situations (aka random Tuesday night Netflix binges). A quick pop in the microwave and they’re good to go!
Second, while I love the IDEA of molten lava cakes, I really don’t enjoy ones that have a super runny center because I can’t helping thinking the entire time that I’m eating runny raw eggs (I know, I know, I’m the worst). These are gooey chocolate cakes are a perfect compromise, baking up to a gooey center that is soft and chocolatey, but not full-on liquidy.
Finally, you can mix these together insanely quickly and they use such a small amount of ingredients that it’s quite possible you have everything you need for them right now, and you could be enjoying one in less than 45 minutes. Score!
For a super simple, yet still elegant, chocolate dessert, give these gooey chocolate cakes a try. Top them with a scoop of vanilla ice cream and dig in!
One year ago: Top 10 List: Chocolate and Peanut Butter Recipes
Four years ago: Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
Five years ago: Italian Easter Bread
Six years ago: Lemon Poppy Seed Muffins
Baked in individual servings and packed with loads of chocolate flavor, perfect for dinner parties or keeping some dessert stashed in the freezer!
unsweetened cocoa powder
(finely chopped, divided)
unsalted butter, cut into 8 pieces
(at room temperature)
(at room temperature)
Center a rack in the oven and preheat the oven to 400 degrees F. Grease (using butter or non-stick cooking spray) 6 cups of a regular-size muffin pan, dust the insides with flour (or cocoa powder!) 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 4 ounces of the finely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted. 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 remaining 1 ounce of finely chopped chocolate evenly 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.
Nutritional values are based on one serving
- To freeze, wrap individually in plastic wrap and store in a ziploc freezer bag for up to 2 months. Microwave for 30 to 45 seconds before serving.
- While I haven't done so, I think you could easily scale this recipe up to make more than 6 cakes.
Saturated fat: 15g
Vitamin A: 605%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!