Wednesday, May 21, 2008
Gooey Chocolate Cakes
Here is an easy, but impressive looking dessert. Perfect to serve to guests! I made it in honor of the American Idol Finale. This recipe reminds me of my Mom's recipe for "Brownie pudding", which is basically a cake that creates it's own pudding while baking. My brother Greg would ask for a Brownie pudding Birthday cake every year for his Birthday! The filling for these is a little richer and the cake a little more dry, but overall DELICIOUS!
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 oz. milk chocolate, coarsely chopped
1 stick (8 tablespoons) margarine, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons sugar
fresh raspberries to garnish
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 heat proof 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. y 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.
Reference: Baking: From my Home to Yours, Dorie Greenspan