It has been a crazy time here at our house. I was sick, the husband was sick, the dog was sick, then I was sick again, then the husband is coming down with a stomach thing, then I caught the stomach thing… then… the computer was sick. I had to do some major over haulin’ on the computer, but my babies (the husband, dog & computers) are up to par. I just came down with a fever, but it’s slowly but surely going away.
This is last weeks Tuesdays with Dorie recipe. I know it’s a bit late but I haven’t had a chance to post with all that was happening. I really liked this recipe. I was a bit hesitant with the amount of chocolate and butter. I’m trying to loose a few pounds for a wedding next month, so I only ate one. 😛 The husband was sleeping but I woke him up for it. He was a bit cranky that I woke him up but that soon subsided when we realized I had a chocolate-y treat for him. 🙂 I only managed to save one picture from the sick computer, so that’s all you lovely people get. Enjoy!
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.
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.