Another sure fire hit from Dorie Greenspan's Baking From My Home to Yours. This is the perfect make ahead dessert for a dinner party. I prepped the cakes in the afternoon and then refrigerated. After dinner, I tossed these in the oven for 13 minutes and we had a delicious warm dessert. I followed Dorie's hint of using disposable muffin pans and these popped right out of the pan and there was no mess to clean up! It really amazed me how this dessert came out exactly like the restaurant version with perfect molten centers. This is a great dessert for impressing your dinner party guests. They will think you made something really complicated when in fact these were very easy to make.
Gooey Chocolate Cakes
1/3 cup all purpose flour
3 tablespoons unsweetened cocoa powder (I used green and black organic)
1/4 teaspoon salt
5 ounces bittersweet chocolate, (I used Ghiradelli)
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 sugar
Center a rack in the oven and preheat the oven to 400 degrees F. Butter (or spray-its 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 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.
In a large bowl, whisk the eggs and yolks 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 amount he muffin cups and sprinkle the finely chopped chocolate 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.
Source: Baking From My Home to Yours, Dorie Greenspan, Houghton Mifflin Company, 2006.
Gooey Chocolate Cakes
1/3 cup all purpose flour
3 tablespoons unsweetened cocoa powder (I used green and black organic)
1/4 teaspoon salt
5 ounces bittersweet chocolate, (I used Ghiradelli)
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 sugar
Center a rack in the oven and preheat the oven to 400 degrees F. Butter (or spray-its 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 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.
In a large bowl, whisk the eggs and yolks 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 amount he muffin cups and sprinkle the finely chopped chocolate 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.
Source: Baking From My Home to Yours, Dorie Greenspan, Houghton Mifflin Company, 2006.
2 comments:
Mmm - chocolate cakes are definitely a fave of mine and I'll have to try this Dorie recipe soon! It's great catching up with your blog with all the delicious entries you've posted recently and hopefully I'll have more in the future to stop by and comment!
You recommended this recipe to me for Valentine's day. I just got around to making them tonight. YUM!!!! They were so good, and even I was able to make them (I don't normally bake). Thanks for sharing!!
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