Gooey Chocolate Cakes

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This is one of those wonderful recipes that taste just as delicious whether gluten free or not.  The cakes have an intense chocolate flavor and are warm and gooey inside.  They’re so rich that you have to pair them with ice cream or whipped cream.

 

Gooey Chocolate Cakes
Adapted from Dorie Greenspan’s Baking: From My Home to Yours

Yield: 6 cakes

  • 1/3 cup gluten-free OR all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 5 ounces bittersweet chocolate (4 ounces coarsely chopped, 1 ounce very finely chopped)
  • 8 tablespoons unsalted butter, cut into 8 pieces
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 6 tablespoons sugar
  • Ice cream or whipped cream, for serving

 

  1. Center a rack in the oven and preheat to 400ºF.  Generously 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.
  2. Sift the flour, cocoa, and salt together.
  3. 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.  (Alternatively, you can very carefully heat the chocolate and butter directly in a small non-stick pot over very low heat, stirring constantly.)
  4. In a large bowl, whisk eggs and yolk until homogenous.
  5. Add sugar and whisk until well blended, about 2 minutes.
  6. Add dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs.
  7. Little by little, and using a light hand, stir in the melted chocolate and butter.
  8. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.
  9. Bake the cakes for 13 minutes if gluten free, OR 12-13 minutes if not.  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.)
  10. 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 spatual to lift the cakes onto dessert plates.  Serve immediately with ice cream or whipped cream.
  11. Store leftover cakes in an airtight container at room temperature.  The next day, warm in the microwave for about 15 seconds to restore the gooeyness.
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Molten Chocolate Cakes

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I’ve had these heart ramekins for a while but never knew what to make with them.  Molten chocolate cake was the solution!  These would probably be a great Valentine’s dessert.

Molten Chocolate Cakes
Adapted from The Williams-Sonoma Baking Book

8 oz finely-chopped bittersweet chocolate
OR semisweet chocolate chips (approximately 1.2 cups of the Enjoy Life chips)
1/4 cup unsalted butter
1 teaspoon vanilla extract
Pinch of salt
4 large egg yolks
6 tablespoons sugar if using bittersweet chocolate
OR 4 tablespoons sugar if using semisweet chocolate
2 tablespoons cocoa powder
1 teaspoon grated orange zest (optional)
3 large egg whites at room temperature

  1. Preheat oven to 400ºF.  Grease six 6-oz ramekins or four 8-oz ramekins.  Place them on a baking sheet.
  2. Separate the eggs.
  3. Cut butter into small pieces and put it with the chocolate in a small non-stick pot.  Melt them on low heat on the stove, stirring constantly until the mixture looks smooth and glossy.
  4. Remove the pot from the stove and stir in vanilla and salt.  Set aside.
  5. In a mixing bowl, beat together egg yolks, half of the sugar, cocoa powder, and zest (if you’re adding it).
  6. Stir the chocolate mixture into the egg yolk mixture just until they are blended.
  7. Switch to clean beaters.  In a different mixing bowl, beat egg whites on medium-high speed until they are foamy and thick.  Add the rest of the sugar and beat on high until you get stiff, glossy peaks.
  8. Whisk half of the whites into the chocolate mixture.  Gently stir in the remaining egg whites.  Don’t over-whisk or over-stir.
  9. Spoon batter into the ramekins.  Bake for 13 minutes if using the 6-oz ramekins or 17 minutes if using the 8-oz ones.  The cakes will puff up and the tops will crack.
  10. Serve immediately in the ramekins.  If you wait, the cakes will deflate and look less pretty.