{"id":100,"date":"2008-04-01T07:25:48","date_gmt":"2008-04-01T13:25:48","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=100"},"modified":"2008-04-01T07:25:48","modified_gmt":"2008-04-01T13:25:48","slug":"gooey-chocolate-cakes","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/04\/01\/gooey-chocolate-cakes\/","title":{"rendered":"Gooey Chocolate Cakes"},"content":{"rendered":"<p>This is my first week participating in <a href=\"http:\/\/tuesdayswithdorie.wordpress.com\/\">Tuesdays with Dorie<\/a>, the group dedicated to baking its way through Dorie Greenspan&#8217;s Baking From My Home To Yours.\u00c2\u00a0 This week&#8217;s recipe, Chocolate Gooey Cakes, was selected by Leigh of <a href=\"http:\/\/lemontartlet.wordpress.com\/\">Lemon Tartlet<\/a>.\u00c2\u00a0 I&#8217;ve always had a weakness for molten chocolate cakes like this, so I was super excited to see that Leigh selected this recipe.\u00c2\u00a0 If there is a molten chocolate cake on the menu at a restaurant, you can guarantee I&#8217;ll order it.\u00c2\u00a0 One of the best molten chocolate cakes I&#8217;ve had in recent memory was last May at <a href=\"http:\/\/www.the-beach-house.com\/index.html\">The Beach House Restaurant<\/a> in Kauai, Hawaii.\u00c2\u00a0 Because they prepare each cake to order, you had to place your order for the molten chocolate cake at the same time you ordered your entree.\u00c2\u00a0 Though the salad and entree were excellent, I remember looking forward to this dessert throughout the meal.\u00c2\u00a0 What could be better than enjoying a delicious melt-in-your-mouth chocolate cake topped with vanilla bean ice cream while watching the sun set over the ocean in Hawaii with your loved ones?<\/p>\n<p>This cake lacked some of that ambiance that made the Kauai cake so special, as this one I made and tasted on an overcast Monday afternoon at home accompanied by a cranky seven month old who didn&#8217;t take a proper nap.\u00c2\u00a0 But it tasted delicious! It wasn&#8217;t quite as gooey as I would have liked (and looks completely un-gooey in the photo below, taken several hours later), so when I make it again, I&#8217;ll cook for a little less time to ensure maximum gooeyness and serve it with vanilla ice cream.\u00c2\u00a0 I absolutely love that this recipe is baked in muffin cups instead of ramekins!\u00c2\u00a0 No special bakeware required&#8211;somehow we wound up with only 1 of the ramekins from our wedding registry, and I&#8217;ve yet to purchase more of them (4 years later).\u00c2\u00a0 I actually had one of those 6-cup disposable aluminum muffin tins mentioned in the recipe.\u00c2\u00a0 If you&#8217;re a chocolate lover, you definitely need to try this recipe.\u00c2\u00a0 Perfect single size servings for a dinner party.<\/p>\n<p><a href=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/03\/gooey-chocolate-cakes.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-101\" title=\"gooey-chocolate-cakes\" src=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/03\/gooey-chocolate-cakes.jpg\" alt=\"\" width=\"455\" height=\"268\" srcset=\"https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/03\/gooey-chocolate-cakes.jpg 455w, https:\/\/www.thepickyapple.com\/blog\/wp-content\/uploads\/2008\/03\/gooey-chocolate-cakes-300x176.jpg 300w\" sizes=\"auto, (max-width: 455px) 100vw, 455px\" \/><\/a><\/p>\n<h4>Gooey Chocolate Cakes<\/h4>\n<p>Ingredients:<\/p>\n<ul>\n<li>1\/3 cup all-purpose flour<\/li>\n<li>3 tablespoons unsweetened cocoa powder<\/li>\n<li>\u00c2\u00bc teaspoon salt<\/li>\n<li>5 ounces bittersweet chocolate (4 ounces coarsely chopped, 1 ounce very finely chopped)<\/li>\n<li>1 stick (8 tablespoons) unsalted butter, cut into 8 pieces<\/li>\n<li>2 large eggs, at room temperature<\/li>\n<li>1 large egg yolk, at room temperature<\/li>\n<li>6 tablespoons of sugar<\/li>\n<\/ul>\n<p>Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray \u00e2\u20ac\u201c it\u00e2\u20ac\u2122s 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.<br \/>\nSift the flour, cocoa and salt together.<br \/>\nSet 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 \u00e2\u20ac\u201c you don\u00e2\u20ac\u2122t want them to get so hot that the butter separates.\u00c2\u00a0 Remove the bowl from the pan of water.<br \/>\nIn a large bowl, whisk the eggs and yolk until homogenous.\u00c2\u00a0 Add the sugar and whisk until well blended, about 2 minutes.\u00c2\u00a0 Add the dry ingredients and, still using the whisk, stir (don\u00e2\u20ac\u2122t beat) them into the eggs.\u00c2\u00a0 Little by little, and using a light hand, stir in the melted chocolate and butter.\u00c2\u00a0 Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.<br \/>\nBake the cakes for 13 minutes.\u00c2\u00a0 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.)<br \/>\nLine 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.\u00c2\u00a0 Use a wide metal spatula to lift the cakes onto dessert plates.<\/p>\n<div class=\"linkwithin_hook\" id=\"https:\/\/www.thepickyapple.com\/blog\/2008\/04\/01\/gooey-chocolate-cakes\/\"><\/div>","protected":false},"excerpt":{"rendered":"<p>This is my first week participating in Tuesdays with Dorie, the group dedicated to baking its way through Dorie Greenspan&#8217;s Baking From My Home To Yours.\u00c2\u00a0 This week&#8217;s recipe, Chocolate Gooey Cakes, was selected by Leigh of Lemon Tartlet.\u00c2\u00a0 I&#8217;ve always had a weakness for molten chocolate cakes like this, so I was super excited [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,21,20,8,44],"tags":[],"class_list":["post-100","post","type-post","status-publish","format-standard","hentry","category-cake","category-chocolate","category-dessert","category-restaurants","category-tuesdays-with-dorie"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=100"}],"version-history":[{"count":0,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/100\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}