TWD: Gooey Chocolate Cake

Finished Cake


For this weeks Tuesdays with Dorie challenge, Leigh at  Lemon Tartlet picked Gooey Chocolate Cake.


After participating in several more complicated events, I breathed a sigh of relief at this one. I have served many molten cakes to my guests. So this weekend I put the ingredients together and gave it a try.


I ran out of bittersweet chocolate so I placed mini semi sweet chips on the top. I cooked for exactly the 13 minutes and took them out to cool.


To finish the cake off I placed a handful of raspberries on top and drizzled a White Chocolate Espresso sauce on top of it. 


It was goey and chocolatey but I have to say it did not beat my favorite which is from Roy’s Restaurant in Hawaii. I agree with Dorie that this one did feel like you needed to have something with it. My Roy recipe  is great all on its own, other than a bit of whipped cream. But it a good cake to have in my arsenal. I might try with another type of chocolate next time.

Gooey Chocolate Cake

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.meltingchocolate  

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. Top viewspoon of goo

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