Tuesday, April 1, 2008

TWD: Gooey Chocolate Cakes


Another Tuesday another recipe for Tuesdays with Dorie, this week selected by Leigh of Lemon Tartlet. She choose the Gooey Chocolate Cakes and what a good choice it was, we all loved them here!
They were very simple to make, I also made the creme anglaise to go with it. The cakes and the creme anglaise complement each other nicely, as Dorie says, these cakes aren't meant to be served alone.

As a lot of other members of the TWD group, I didn't have any chocolate oozing out, but it was close, they were very , very gooey.
Ingredients:
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 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 sugar

Preparations:
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.

Sift the flour, cocoa and salt together.

Set a heat proof 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.

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 (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.

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 spatual to lift the cakes onto dessert plates.

It didn't last long..

Next week recipe is The Most Extraordinary Lemon Cream Tart (page 331-333) choosen by Mary of Starting From Scratch.

25 comments:

chelley325 said...

Looks wonderful! We loved them here too!

CB said...

Fabulous pictures. Mmm... creme anglaise sound lovely. Great job!
Clara @ I♥food4thought

Annemarie said...

Love your pics...the creme anglaise sounds wonderful. I tried plain old ice cream with mine!

PheMom said...

These look wonderful!

Judy said...

They look great. If I hadn't waited until the last minute, I would have made the creme anglaise.

Mevrouw Cupcake said...

Looking good, sir! I thoroughly enjoyed these cakes, but if I don't start going to the gym again soon, I'm going to be in trouble!

Sarah said...

they look great...and gooey! good job!

Mary Ann said...

smart idea, turning them upside down! They look delicious and I know they were!

LyB said...

I never even thought of serving the cakes with crème anglaise and now that I've seen these I think next time that's what I'll serve them with! Great idea and delicious I'm sure!

April said...

Your cakes look great! I love the creme anglaise with them too!

Dianne said...

They look great! Mind weren't overly gooey in the middle either. I think maybe the cooking time should be slightly less.

Madam Chow said...

The creme anglaise was a great idea. Love the last picture! ;)

Donna said...

Nice and Gooey! I want a bite!

Erin said...

This looks great! Very nice and gooey!

Marie said...

Ohh you got some great goo going on there! Mine were more fudgy than gooey, but they did taste delicious, especially with a drizzle of muscovado toffee sauce and some clotted cream!!

kimberleyblue said...

Yum, yours look delicious! Just the way they should.

Carrie said...

Yum! I was going to make the creme anglaise. Maybe next time.
Looks great!

Mary said...

don't be so modest....it looks like a good bit of goo oozing out of there! great job!

Heather said...

I bet those were out of this world with the creme anglaise! I wish I would have made some! Great job!

Amy said...

Great photos! My favorite was "It didn't last long.."

Rachel said...

I love your blog. Great job this week (and always!)

Natalie said...

Nice job! (Love that last shot :)

Piggy said...

wow, you managed to make the cakes with gooey part in the center, great job!

lemontartlet said...

They look gooey to me! The creme anglaise sounds like it was the right thing with the cakes, which means you should bring enough for the whole group. lol!

Tartelette said...

Fabulous job! I love making them and adding some roasted chopped pistachios to the creme anglaise. Great job!