Tuesday, 1 April 2008

TWD: Not So Gooey Chocolate Cake


I'm usually not that crazy over the lava chocolate cake served in the restaurants, I find that it's too chocolatey for my liking. And because of that, I've not thought of trying out the recipe myself even though I always wondered how they come up with the gooey part in the center of the cake. Well, joining the the gang of TWD has been great, now I have the chance to try out the recipe this week!

Unfortunately, my chocolate cakes were moist in the center, but they were not gooey at all. Maybe I had baked it a little longer than I should, or something might have gone wrong during the mixing process... I've no idea at all. But I still enjoy my chocolate cake nonetheless, and it tasted wonderful with a few slices of banana coated with caramel!

Gooey Chocolate Cake Recipe
(From Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:
1/3 cup plain flour
3 tbs unsweetened cocoa powder
1/4 tsp salt
5 ounces bittersweet chocolate (4 ounces coarsely chopped, 1 ounce finely chopped)
1 stick unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 egg yolk, at room temperature
6 tbs sugar


Method:
1) Preheat the oven to 400 deg F.
2) Grease a 6 cups of regular size muffin pan, dust the insides with flour and tap out the excess. Put the pan on a baking sheet.
3) Sift the flour, cocoa powder and salt.
4) Put the coarsely chopped chocolate and butter in a heatproof bowl. Stir the mixture over a pot of simmering water until melted. Remove the bowl from heat, set aside.
5) In a large bowl, whisk the eggs and egg yolk until homogenous. Add sugar and whisk until well blended, or about 2 minutes.
6) Using the whisk, carefully stir in the sifted flour mixture.
7) Little by little, using a light hand, stir in the melted chocolate and butter.
8) Divide the batter evenly among the muffin cups, then sprinkle the finely chopped chocolate on top.
9) Bake the cakes for 13 minutes. Then transfer the pan and baking sheet onto a rack, let it cool for 3 minutes.
10) Line a cutting board with silicon mat, or parchment paper, unmold the cakes onto the board. Transfer the cakes to dessert plates by using a wide metal spatula.

22 Comments:

kimberleyblue said...

Mine were exactly the same - very moist, but definitely not gooey. Still great though!

Yours look wonderful.

Donna said...

Beautiful presentation with the bananas!
Mine didn't come out Gooey either. There's always next time!
Donna

Madam Chow said...

Great idea with the bananas. Mine were also moist, but not as gooey as I thought they'd be.

Marie said...

I think your cakes look fabulous! Mine were more fudgy than gooey, but they did taste delicious, especially with a drizzle of muscovado toffee sauce and some clotted cream!!

CB said...

Lovely presentation. I have a feeling after reading various TWDers, oven temps vary alot. Trial and error for this one. Thankfully its so easy I wouldn't mind making it again! Great job!
Clara @ I♥food4thought

Erin said...

Mine turned out the same way. Your picture is beautiful, and your cake looks delicious.

LyB said...

Your presentation is beautiful! I love the idea of caramel coated bananas, great combination with the chocolate.

Annemarie said...

Mine weren't gooey, either! I love your picture!!

noskos said...

Great looking cakes!!Beautiful picture!

April said...

Your cakes look great! Mine weren't gooey either, but I love the caramized bananas too!

Natalie said...

Gorgeous plating!

Rachel said...

not goo here, though still delish! Glad you liked them :)

Gretchen Noelle said...

Glad you enjoyed them even though they were not too gooey! Love the caramel banana combination. I thought about using some dulce de leche with my cakes.

Stardust said...

Right, I'm not crazy over lava chocolate cake either, but I think this picture is gorgeous. Good job again! =)

Precious Moments said...

wow... i don't mind meeting you on your way to school leh!

Patricia Scarpin said...

It looks very beautiful and delicious, though.

didally said...

I love anything chocolate. This definitely works for me.

Rasa Malaysia said...

Believe me when I say this, I don't like chocolate. I know!!!

The caramelized sliced bananas look YUMMY in my eyes though...I looooove bananas.

ジエシカ said...

グレイスさん!

あなたの料理はとてもおいしいと思います... わあ!!しゃしんはきれいですよ!

わたしはうらやましいね...

今わたしの新しい アイドルになりました =)

すごい ...

daphne said...

I made these last year.. and I found that if it is int he oven just 1 min more, it will be less gooey. Nevertheless, I would love to have such a moist cake!

Chubbypanda said...

The bananas were an excellent touch.

Bridget said...

I'm pretty sure the problem stems being being overcooked. I cooked mine in ramekins in separate batches, and taking a few minutes off the baking time produced a gooey-er cake.

I love the presentation with the caramel-coated bananas.