TWD: Gooey Chocolate Cakes

April 1, 2008 at 1:50 pm | Posted in Blog Event, Chocolate, Tuesdays with Dorie | 12 Comments

Well, my lovlies you are going to miss out on seeing a picture of my cakes this week because well … I kinda got involved in the drama of the post below and forgot they were in the oven. While they were only in for 14.5 minutes it was still enough to leave the outside of my poor little cakes slightly charred oops The insides weren’t gooey, but they were really tasty. My pictures, on the other hand, were UGG-O so you can just go visit all the other wonderful cakes to get your mouth watering. They’re so easy you may just get to see take two later this week.

Well apparently everyone wants to see ugly gooey cakes ๐Ÿ™‚ soย  … here you go

Gooey Chocolate Cake

1/3 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

ยผ teaspoon 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 tablespoons of sugar

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray โ€“ itโ€™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 โ€“ you donโ€™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 homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (donโ€™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.

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.



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  1. Flavor trumps purdy every time. Long live a fugly cake! ๐Ÿ˜‰

  2. Who cares what they look like, as long as they *taste* good? ๐Ÿ™‚ Glad you were able to enjoy them, even if the photography didn’t work out.

  3. ::chanting::
    post the fuglies post the fuglies

  4. C’mon, if I can post Easter cupcakes and the world’s ugliest cake you can put these up.

  5. Remind me when I get home … they’re kinda funny. They were just too ugly for my lazy ass to feel like uploading last night.

  6. Oh what a shame! At least you got to eat the middles!

  7. Aren’t we supposed to post the blunders as well? ๐Ÿ˜‰ Sorry your cakes were overdone! Hopefully you were still able to enjoy them!

  8. Aw… I’m with everyone else, post the blunder! And tasty definitely trumps fugly ๐Ÿ™‚

  9. Aww, bummer! That’s ok, burn happens!

  10. I hope that you do decide to make these cakes again soon. I like seeing your pictures.

    Even though I baked my cakes for the 13 minutes, just as the recipe said, mine didn’t turn out gooey either. I agree that they were tasty nevertheless.

  11. fabulously fugly. thanks for indulging me. ๐Ÿ˜‰

  12. Ewwwww, that’s gross!! ๐Ÿ˜‰

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