TWD #6 Oh so gooey-licious…
The subject line are the words that my husband muttered between ravenous bites of this chocolate cake chosen by my good friend and fellow TWDer, Leigh, for this week’s challenge. I think I’ll be emailing Dorie about changing this cake’s name to Better Than Gooey Sex Cake. What do you think? Not feeling it? Well… screw you. LOL.
I am not really a chocolate person. If given the choice I’d order a cheesecake over chocolate cake so I went into this challenge knowing that my husband would be the one to eat most if not all of my little chocolate gooey cupcakes. Boy was I wrong!
What I learned this week:
This recipe didn’t utilize my KA mixer, rather hand whisking and I realize 2 things.
1. I really need to lift weights and build up my whisking muscles. haha
2. I rely on my KA more than I thought.
Gooey Chocolate Cake
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
5 ounces bittersweet chocolate: (See notes)
— 4oz coarsely chopped
— 1oz 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
[NOTES: I used 4 oz bittersweet and 1 oz semi-sweet chocolate]
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. (I used a cupcake pan so it made 7 for me)
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 – 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.)
[NOTES: I baked for 10 minutes since my cupcakes were smaller than a muffin would have been.]
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.
Husband rating: A+
He is the chocoholic in our family and said these gooey cakes may just replace his Dorie favorite apple pie-cake.
Wifey rating: A
I am not a chocolate person but these were REALLY good. The gooey warm center is so yummy. I wish I had some ice cream to eat at the same time. I bet that would have been fabulous… This was a relatively easy straightforward recipe so I am sure I’ll be making this again!
Next week: The Most Extraordinary French Lemon Cream Tart pages 331-333