Gooey Tuesday with Dorie….
Well, I almost didn’t get this one done. But fortunately for me Leigh of Lemon Tartlet chose a recipe that takes little time to prepare and only 13 minutes to bake. Good thing or my April Fool’s Joke would have been that I was the fool that didn’t bother to get her baking done.
The thing I love most about Tuesdays with Dorie is that I have a lot more freedom than I usually do with the Daring Bakers(though this last pick was great with variety…did you see all the different things people did!). This recipe called for bittersweet chocolate and well, I really was wanting milk chocolate, which is actually out of character for me. But milk chocolate is what I went with. You were also suppose to sprinkle finely chopped chocolate on top of the cakes. Didn’t do that either. Mine got powdered sugar and raspberry sauce(from Fran’s Chocolates).
I guess I baked mine the correct time because they were indeed gooey in the middle. You really do need to eat these right after you bake them, though I will be finding out tonight if they reheat very well.
Quick, easy and some gooey goodness.
For more gooey cakes go here.
Gooey Chocolate Cake
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
4 ounces coarsely chopped milk chocolate,
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 ¢â¬â€œ it¢â¬â„¢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 ¢â¬â€œ you don¢â¬â„¢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 homogeneous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don¢â¬â„¢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.
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.
59 Responses
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April 1st, 2008 at 12:20 am
looks yummmmmmm.. shall definitely try it over the weekend.
April 1st, 2008 at 12:44 am
OMG, that’s ever so “dirty” (= extremely scrumptious)! Such an ooey gooey dessert can only be delicious!
Cheers,
Rosa
April 1st, 2008 at 1:07 am
Oh gosh, that looks so sinful! You had me at “gooey”. yuMMy!
April 1st, 2008 at 1:51 am
Hmmmmmm, chocolate and raspberry another winning combination!
April 1st, 2008 at 3:10 am
Gooey is right! Look at that gorgeous photo!
April 1st, 2008 at 3:38 am
Mmm… gooeyness… They look awesome! I’m glad you decided to make them!
April 1st, 2008 at 4:13 am
irresistible! All this wonderful chocolate.
April 1st, 2008 at 5:01 am
This is a wonderful cake! I am going to try your flan recipe..
April 1st, 2008 at 5:15 am
That looks delicious! I am sure the raspberry sauce was a nice complement!
April 1st, 2008 at 5:15 am
Gooey and decadently delicious, Peabody. They look wonderful! I love the twist you added here.
April 1st, 2008 at 5:21 am
I need to try it again with milk chocolate, which I tend to prefer.
I admit, I didn’t see the point of sprinkling the finely chopped chocolate on the batter before it baked, but did it anyways. Think I’ll try it your way next time.
Yours look nice and gooey!
April 1st, 2008 at 5:44 am
Oh, that sounds great with the raspberry sauce!
April 1st, 2008 at 5:44 am
Peabody, you know all the tricks! Raspberry sauce would have made my cake & ice cream combo even better! Yours are looking very tasty, by the way!
April 1st, 2008 at 5:45 am
dazzling.
delicious.
decadent.
dy-no-miiite.
thanks for the eye candy, i only wish i could eat it.
April 1st, 2008 at 5:54 am
Oh wow! It looks fabulous!
April 1st, 2008 at 5:57 am
They must have been delicious with raspberry sauce. I didn’t try to reheat the leftovers but they were quite good at room temperature, the texture was different, sort of fudgy, but delicious! Another Dorie success story!
April 1st, 2008 at 6:06 am
This is too good! I am swooning over this!
April 1st, 2008 at 6:08 am
Those look so good with the delicious sauce! Beautiful pictures!
April 1st, 2008 at 6:33 am
Oops! Just knocked my forehead on the computer screen looking at this this picture! It looks too too gooooood! I’d like to know how it stood reheated as I’d love to make this for company
Do you think the batter can be made in advance (before dinner) and popped into the oven last minute for dessert?
April 1st, 2008 at 6:39 am
I loved how quick this recipe was as well! Glad you were able to get it in!
April 1st, 2008 at 6:51 am
Looks so delicious as always! I will definitely be making raspberry sauce for mine next time! The perfect combo!
April 1st, 2008 at 7:09 am
Milk chocolate and raspberry sauce! Great ideas. Wonderful photos!
April 1st, 2008 at 7:13 am
Mmmmmmmm, raspberry sauce. I’m thinking a little bourbon whipped cream would be nice with this one, too.
April 1st, 2008 at 7:46 am
Gooey and dessert are the perfect pairing. I have always been the person that actually liked the section of the dessert that didn’t cook through all the way. So these gooey creations are right up my alley.
April 1st, 2008 at 7:58 am
Quick, easy, gooey, chocolate? These are my favorite words! Yummmm.
April 1st, 2008 at 8:08 am
Swoon. I bet the powder sugar and raspberry sauce were divine. Lovely job as always!
Clara
April 1st, 2008 at 8:12 am
Yours look fantastic! Love the idea of raspberry sauce.
April 1st, 2008 at 8:38 am
OOOOH…the raspberry sauce looks sooo good!!! Great pics, as always
!
April 1st, 2008 at 8:46 am
Yours looks so wonderful and gooey. I love the raspberry sauce. I think I will have to try it sometime with milk chocolate.
April 1st, 2008 at 9:17 am
Gorgeous as always!
April 1st, 2008 at 9:50 am
Ohh gosh, yours look sooooo good!!! Mine turned out fudgy rather than molten so next time I will cut down the time. I love raspberry with chocolate sauce. When I bake a very similar dessert for my employers up at the manor house I always make a raspberry coulis to serve them with.
April 1st, 2008 at 10:16 am
GOOEY DELICIOUS!!! That looks fantastic!
April 1st, 2008 at 10:21 am
OH MY GOSH! This is Food Porn at it’s best! I want yours!
April 1st, 2008 at 10:38 am
ooooooo I just love raspberry and chocolate!
April 1st, 2008 at 11:29 am
Oh my GAWD Peabody, you’ve got the market on gooey.
And they reheated well for me, 15-20 seconds in the microwave gets them nice and warm and lava-like in the middle.
April 1st, 2008 at 12:48 pm
these look just perfect!
April 1st, 2008 at 2:07 pm
I went with a sauce as well.
Yours looks delicious!
April 1st, 2008 at 2:20 pm
I KNEW you’d get it done by the deadline – you always do :0) gooey desserts are the best!!
April 1st, 2008 at 3:42 pm
Gooey and chocolate are a perfect combo. I love your plating (we’re small serving whores, aren’t we?).
April 1st, 2008 at 4:37 pm
Holy Yum! You are making me drool girl!
April 1st, 2008 at 4:54 pm
That looks absolutely amazing. I can imagine how delicious it was when it was warm from the oven. Hooray for Dorie!
April 1st, 2008 at 5:02 pm
tes photos sont superbes
April 1st, 2008 at 5:41 pm
Wow, these look incredible!
Btw, we ate our leftovers at room temp as Dorie suggested and while the inside of course is not gooey they were still awesome – it’s just a different experience
April 1st, 2008 at 5:47 pm
Yummm! Gorgeous gooey picture. How I love the word “gooey”.
April 1st, 2008 at 6:08 pm
Wow! That looks amazing! All that chocolate gooeyness…yum!
April 1st, 2008 at 6:16 pm
good god! between the daring bakers cake the TWD, my teeth are starting to ache. but in a good way.
April 1st, 2008 at 6:36 pm
Beautiful as always! I plan to experiment with different chocolates the next time a bake them.
April 1st, 2008 at 7:37 pm
I used semisweet chocolate in mine, and loved it! (I took Dorie to heart when she said to use the kind of chocolate you like to eat.
April 1st, 2008 at 7:37 pm
Those do look nice and gooey and chocolaty and good…mmm…
April 1st, 2008 at 9:30 pm
Your cakes turned out sooo gooey! They look very delicious. I think Dorie needs to steal some of your pictures and put them in her book to show all the people who didn’t get gooey cakes (like me) that there is hope yet.
April 1st, 2008 at 11:46 pm
So….do they reheat well?
I want one or two or three…Hot dang! That’s all I want to say.
April 2nd, 2008 at 4:40 am
staring at your photos brings me paradise
love it!!!
April 2nd, 2008 at 6:33 am
that looks heavenly. and after this month’s daring bakers cake, i’m all about trying more dorie recipes! i’m bookmarking this.
April 2nd, 2008 at 7:56 am
This looks fantastic and I have her book I really need to start making some recipes from it.
April 2nd, 2008 at 9:08 am
Your photos are amazing! The raspberry sauce sounds like the perfect topping. Mine reheated quite nicely the next day, just a couple minutes in the oven and they were delightfully gooey again.
April 3rd, 2008 at 5:17 am
mmmmmm…my mouth is still watering looking at those delicious cakes!
April 3rd, 2008 at 8:15 pm
Looks lucious! Milk is a nice change…this type of cake is usually made with dark chocolate.
April 9th, 2008 at 8:21 pm
i almost ran out of time as well. i’m glad this recipe was simple and quick! i think i got fewer cakes out of this b/c my pan is larger than your standard muffin pan…
i love the raspberry sauce! so elegant
March 3rd, 2011 at 1:48 am
Yummmm, can’t wait to make this!