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.
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
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
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.