Gooey Chocolate Cakes: When that chocolate cake craving hits, sometimes there’s nothing better than a molten chocolate cake!
It was a chocolate kind of week.
You know we all have them. So this recipe really complemented the way I was feeling.
Aww hell! I’ll be honest – I NEEDED chocolate.
I don’t usually feel the NEED for certain foods but something inside me snapped last week (no, I’m not headed for the looney bin) and I felt that chocolate desire.
Thank gawd this recipe was was waiting for me.
It took me until last night (last minute as usual) to buckle down and make these sweet little cakes. I knew it was a straightforward recipe but I put it off, despite my insatiable need, because I had made molten lava cakes 3 times in the past 2 years with terrible, terrible results.
Results so bad they never made it to the blog.
And I know that these aren’t actually molten lava cakes, but admittedly, I was still a little hesitant about this one.
But I plunged into the recipe last night after returning home from dinner at 8:15 feeling confident that Dorie wouldn’t let me down.
The recipe itself came together without incident (rather easily I dare say). And I decided to bake them in 6 individual 4oz ramekins as I was afraid to use the muffin pan for fear I wouldn’t be able to get them all out of the pan in one piece.
I baked them for 12 minutes and they turned out just perfect! Gooey in the center but not runny.
Since I forgot to add the last 1oz of chocolate to the batter before baking, I topped the finished cakes with a few dark chocolate (60% cacoa) chips and I have to say that the chips added the perfect amount of texture to the soft and gooey cake.
To see how all of the other TWDers did this week, check out the ever-growing blogroll.
Last week: Caramel-Topped Flan as chosen by Steph of A Whisk and a Spoon
Next week: The Most Extraordinary French Lemon Cream Tart as chosen by Mary of Starting from Scratch
Gooey Chocolate Cakes
- Prep Time: 15min
- Cook Time: 13min
- Yield: 6 servings
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
Center a rack in the oven and preheat the oven to 400° 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 in a medium bowl; set aside.
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 – 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 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 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 gooey.)
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.
adapted from Baking: From My Home to Yours by Dorie Greenspan
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Girl, I hear you, I need these cakes too! Nothing like a some chocolate baking therapy to improve one’s humor!
Your cakes came out nice and Gooey! Just like they were supposed to be.
Just wanted to say Hi! I’m from New England too! Right now, I’m living on our boat in Rhode Island, but Vermont is where I like to call home.
I completely agree–it was a chocolate kind of week. Such cute photos!
They look really nice, and I’m glad that this recipe worked for you.
You’ve really got some great goo going on there! I think your cakes look fabulous! Mine were more fudgy than gooey, but they did taste delicious, especially with a drizzle of muscovado toffee sauce and some clotted cream!!
They look wonderful! Glad you got your craving satisfied! 🙂
This looks great! It was nice to have some good chocolate goodness this week 🙂
You’re the first entry I’ve read that clears up why these are gooey and not molten – thanks!
Great looking cakes!!
I’m with you…I NEEDED chocolate as well! Great pics!
Your cakes look great!
Glad you found success with these! Agreed that these are one of those perfect chocolate fix type of recipes!
It looks so fancy with the fruit friend on top. Great job on getting it just right. 🙂
I’d never had a molten cake come out either before this. They were fantastic, weren’t they? They’ll be my goto recipe when I’m having a chocolate week. Hope it gets better!
A fellow procrastinator, yeah! They look awesome! I so know that NEED for chocolate. Right now I have a jelly jar full of cadbury mini eggs by my bed. How awful. LOL
Chocolate is always a necessity 😛 Yours look awesome!
I always need chocolate, nothing wrong with that, it’s one of the perks of being a girl! Your cakes look delicious!
I have to say – this is the nicest representation of this weeks TWD that I’ve seen so far – you can distinguish between the cake and the gooey part and it all works. Great job.
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They look fabulous! I’ll definitely make them soon for my partner (he’s a fanatic chocaholic).