Monday, March 31, 2008

Tuesdays with Dorie.

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Look at that! Tuesdays with Dorie has a brand new avatar! And it's beautiful! I also want to take a quick second to thank
Laurie for all the hard work she puts into the group. You're amazing Laurie!

Okay, so on to this week's recipe...

Leigh of Lemon Tartlet had the tough task of choosing the recipe this time around.

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Gooey Chocolate Cakes


Yum. This recipe sounded delicious. I was hoping for a gooey, almost-molten, center that would just ooze out when I cut into it. But no luck. In the recipe Dorie instructs us to bake it for exactly 13 minutes and I did but my cakes had no goo. I'm blaming my oven, but I know a lot of the other TWDer's had the same problem.

Mine also looked exactly like muffins when they came out of the oven. I didn't like that. So I took a small biscuit cutter to them and then sliced off the muffin tops. If I try this recipe again I'll make them in ramekins in order to avoid the muffin look.

I'm not a chocolate fan so I'm probably not the best judge of these cakes, but I will tell you that the husband loved them. We had planned on sharing them with some friends that were coming over but by the time they got here the cakes were gone!

Gooey Chocolate Cakes
from Dorie Greenspan’s Baking From My Home to Yours pp. 261-262

Ingredients:

1/3 cup all purpose flour
3 T unsweetened cocoa powder
1/4 t salt
5 oz bittersweet chocolate (4 oz coarsely chopped, 1 oz finely chopped)
1 stick unsalted butter, cut into 8 pieces
2 large eggs, at room temp
1 large egg yolk, at room temp
6 T sugar

Directions:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter (or spray) 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 (we used a double boiler), 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 teh 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 life the cakes onto dessert plates.

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16 comments:

CB said...

I agree. Laurie rocks. :) I used a cupcake pan so I reduced the time to 10 minutes and I got goo. haha. Did you use a cupcake pan or muffin pan?
Clara @ I♥food4thought

Anne said...

They look great and I love your suggestion about the ramekin... mine did the muffin thing too. Glad your hubby enjoyed them at least!

noskos said...

I made them in a muffin tin, but I had no problem with them ending up as a muffin.
Yours still look good :-)

Mary Ann said...

look yummy!

Gretchen Noelle said...

Great job! I have seen a lot of muffin looking ones, but mine did not come out like that. A ramekin might work wonders!

Mevrouw Cupcake said...

They look lovely, even if they didn't turn out as you'd hoped.

cruisingkitty said...

Gooey Chocolate cakes or juicy chocolate muffins...Either way, they're just delicious!

Donna

Annemarie said...

They look great! I think I will try the ramekin thing, too.

Madam Chow said...

Mine didn't do the muffin thing, and I baked them in my popover pan. It worked really well, but I think the baking time needs to be cut by two or three minutes.
Madam Chow
http://www.mzkitchen.com/

Marie said...

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!!

Erin said...

This looks wonderful!

April said...

Your cakes still look great!

LyB said...

Mmmm, they look so fudgy and dense, beautiful!

Dolores said...

I used ramekins, so I can confirm they look good... but I love the way you employed the biscuit cutter. What a great idea!

Natalie said...

Way to go with the changeups!

Peabody said...

Hmmm, interesting that yours didn't do the gooey. Mine looked like muffins and I left them that way. I saw a lot of people flipped them over. I thought to myself, why didn't I think of that.