TWD: Gooey Chocolate Cakes

Another week gone by, another Tuesday arrives. This week's Dorie recipe was Gooey Chocolate Cakes. I'm not big on chocolate, but it looked easy enough and hubby's eyes lit up when I said I'd make some for him with butterscotch chips in the middle. I have 7 ounce ramekins, and filled 3 with this recipe. 13 minutes didn't seem like enough, so I went 2 minutes longer. I know this narration is really boring, but (finally) nothing seemed to go wrong! (Unless you count dropping my top-heavy whisk and getting chocolate all over myself - fun times!)

GAH!! I spoke too soon. I just unmolded my lovely chocolate cakes. If you want runny molten lava -you came to the right place! I'm thinking my walls are a little TOO thin... however, nothing a lil' ice cream (really, check this stuff out!) can't fix! This seriously tastes like an ice cream sundae - heavy on the hot fudge sauce.

Gooey Chocolate Cakes
Baking: From My Home to Yours, by Dorie Greenspan
Chosen by Leigh of Lemon Tartlet
See more TWD bakers here!

1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ 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 of sugar

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 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.)

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.