Tuesdays With Dorie: Gooey Chocolate Cake

Another week, another baking opportunity. This week's recipe was chosen by Leigh of Lemon Tarlet. One of my favorite desserts is chocolate cake with a gooey center. I have searched high and low to find the perfect molten/lava cake and as soon as I saw the ingredients I knew this would be another attempt at finding the perfect cake. This recipe was pretty darn close and it was so easy to make. The little cakes looked so pretty when I pulled them out of the oven that I kind of felt bad flipping them . The cakes are rich and delicious and perfect with your favorite ice cream. I splurged and bought us some Ben & Jerry's 'Vanilla Caramel Fudge' ice cream. It was the perfect dessert to have on a lazy Sunday.

Gooey Chocolate Cake
Source: Dorie Greenspan's 'Baking From My Home to Yours'

1/3 cup all-purpose flour
3 Tbsp unsweetened cocoa powder
1⁄4 tsp 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 Tbsp 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. (I used four ramekins)

1. Sift the flour, cocoa and salt together.
2. 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.
3. In a large bowl, whisk the eggs and yolk until homogeneous. 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.
4. 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.)
5. 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. (I just flipped directly onto the plate).
6. Enjoy!

Ready to bake.

Out of the oven.


One for me, one for you.

Hello little cake.


Not ooey gooey, but still good.