It's my first TWD post! I'm excited about this project and also made the chocolate cupcakes from Baking... for K's preschool tomorrow. More on that later.
My sous chef, K and I rustled these up after dinner on Saturday evening. She's a willing helper, and rapidly becoming quite adept in the kitchen. Like Little Chef in Ratatouille, however, she feels free to open the spice cabinet and experiment. (Penzey's Bicentennial Rub in the Zucchini Bread, anyone) Fortunately, this recipe didn't leave my back turned.
Instead of Ramekins ( as I have only three unbroken remaining), I chose to make these in coffee cups (not mugs). My assumption was that they would still look cute if the cakes didn't actually turn out of the dish. The cups worked quite well, and turned out onto the cookie sheet beautifully.
Ghiradelli Chocolate -- the best available in my trip to Meijer, subbed for more decadent chocolate. After eating the result I believe that this is one of those recipe that is really "made" by the quality of the ingredients.
After 13 minutes in the oven, mine seemed a bit more "done" than I would have liked. Clearly no error of my own, though, it's the oven's fault.
I served the cakes with vanilla ice cream. The whole family found them tasty, although J pronounced the serving to be "quite small".
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 homogeneous. 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.
I took a picture, but I'm not up with Flickr yet -- next week:)
My sous chef, K and I rustled these up after dinner on Saturday evening. She's a willing helper, and rapidly becoming quite adept in the kitchen. Like Little Chef in Ratatouille, however, she feels free to open the spice cabinet and experiment. (Penzey's Bicentennial Rub in the Zucchini Bread, anyone) Fortunately, this recipe didn't leave my back turned.
Instead of Ramekins ( as I have only three unbroken remaining), I chose to make these in coffee cups (not mugs). My assumption was that they would still look cute if the cakes didn't actually turn out of the dish. The cups worked quite well, and turned out onto the cookie sheet beautifully.
Ghiradelli Chocolate -- the best available in my trip to Meijer, subbed for more decadent chocolate. After eating the result I believe that this is one of those recipe that is really "made" by the quality of the ingredients.
After 13 minutes in the oven, mine seemed a bit more "done" than I would have liked. Clearly no error of my own, though, it's the oven's fault.
I served the cakes with vanilla ice cream. The whole family found them tasty, although J pronounced the serving to be "quite small".
Gooey Chocolate Cakes
1/3 cup all-purpose flour3 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 homogeneous. 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.
I took a picture, but I'm not up with Flickr yet -- next week:)
6 comments:
Great idea with the coffee cups! Don't beat yourself up over the oven - most of us baked the cakes for 13 minutes, and would definitely cut the time back the next time, to get a more lava-like filling.
Madam Chow
http://mzkitchen.com
welcome to the group! interesting idea with the coffee mugs....it would be fun to just leave them in, put a scoop of ice cream or whatever on top, and serve them that way. great job!
Baking with kids is the best. My sons really get into it. Its amazing what flavor combos they think will be good. ha!
Mine were on the done side as well, but I think they will be fab with ice cream too. Great job!
My kids LOVE to help out, and I have one that loves to raid the spice cupboard, as well! Welcome!
Definitely the oven's fault! I would bake them a bit less time next time. Welcome to TWD!
Welcome to the group! Kudos on your first TWD attempt. Great idea on the coffee cups. Good bakers have to be creative sometimes. :)
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