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.


  1. looks yummmmmmm.. shall definitely try it over the weekend.

  2. OMG, that’s ever so “dirty” (= extremely scrumptious)! Such an ooey gooey dessert can only be delicious!



  3. Oh gosh, that looks so sinful! You had me at “gooey”. yuMMy! :D

  4. Hmmmmmm, chocolate and raspberry another winning combination!

  5. Gooey is right! Look at that gorgeous photo!

  6. Mmm… gooeyness… They look awesome! I’m glad you decided to make them!

  7. irresistible! All this wonderful chocolate.

  8. This is a wonderful cake! I am going to try your flan recipe..

  9. That looks delicious! I am sure the raspberry sauce was a nice complement!

  10. Gooey and decadently delicious, Peabody. They look wonderful! I love the twist you added here.

  11. 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!

  12. Oh, that sounds great with the raspberry sauce!

  13. 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!

  14. dazzling.

    thanks for the eye candy, i only wish i could eat it. :)

  15. Oh wow! It looks fabulous!

  16. 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!

  17. This is too good! I am swooning over this!

  18. Those look so good with the delicious sauce! Beautiful pictures!

  19. 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?

  20. I loved how quick this recipe was as well! Glad you were able to get it in! :)

  21. Looks so delicious as always! I will definitely be making raspberry sauce for mine next time! The perfect combo!

  22. Milk chocolate and raspberry sauce! Great ideas. Wonderful photos!

  23. Mmmmmmmm, raspberry sauce. I’m thinking a little bourbon whipped cream would be nice with this one, too.

  24. 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.

  25. Quick, easy, gooey, chocolate? These are my favorite words! Yummmm.

  26. Swoon. I bet the powder sugar and raspberry sauce were divine. Lovely job as always!

  27. Yours look fantastic! Love the idea of raspberry sauce.

  28. OOOOH…the raspberry sauce looks sooo good!!! Great pics, as always :)!

  29. Yours looks so wonderful and gooey. I love the raspberry sauce. I think I will have to try it sometime with milk chocolate.

  30. Gorgeous as always!

  31. 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.

  32. GOOEY DELICIOUS!!! That looks fantastic!

  33. OH MY GOSH! This is Food Porn at it’s best! I want yours!

  34. ooooooo I just love raspberry and chocolate!

  35. 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.

  36. these look just perfect!

  37. I went with a sauce as well.
    Yours looks delicious!

  38. I KNEW you’d get it done by the deadline – you always do :0) gooey desserts are the best!!

  39. Gooey and chocolate are a perfect combo. I love your plating (we’re small serving whores, aren’t we?).

  40. Holy Yum! You are making me drool girl!

  41. That looks absolutely amazing. I can imagine how delicious it was when it was warm from the oven. Hooray for Dorie!

  42. tes photos sont superbes :)

  43. 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 :-)

  44. Yummm! Gorgeous gooey picture. How I love the word “gooey”.

  45. Wow! That looks amazing! All that chocolate gooeyness…yum!

  46. good god! between the daring bakers cake the TWD, my teeth are starting to ache. but in a good way.

  47. Beautiful as always! I plan to experiment with different chocolates the next time a bake them.

  48. 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. :)

  49. Those do look nice and gooey and chocolaty and good…mmm…

  50. 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.

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