TWD: Gooey Chocolate Cake...yum!

Finally...I was able to make the recipe! I have felt so terrible lately because two weeks have passed since I have made a recipe...the flan went unmade (okay b/c hubby and I do not like flan) and the snickery squares, which I still want to make. So many things have been happening but now things are back to normal and baking, cooking, and eating are back on our agenda!

This recipe was chosen by Leigh of Lemon Tartlet...and they were well, good. The recipe came together easy enough, much quicker than I anticipated, and I followed the directions to a T, including the bake time of 13 minutes. This is where the problem came in...Our oven must be off a little, but I think they were over cooked b/c they were not that gooey, that or I did not add enough chocolate:)

Either way they were delicious, but if I were to make another gooey chocolate cake or lava cake I would probably go back to this one from Cooking Light. But anything chocolatey and warm is right up my alley. I decided to plate my gooey cakes with caramel and chocolate topping and freshly whipped cream. A great end to a Monday night, especially a SNOWY Monday night!

Up for next week from the TWD team, well actually Mary from Starting with Scratch is a delicious French Lemon Cream Tart...that one will get made b/c I have a hubby who might even lick those spoons!

Have a great day and here is the recipe:

Gooey Chocolate Cake

1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4teaspoon 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. ( I used a regular saucepan on very low heat...just easier:))

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.