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Gooey Chocolate Cakes

Course: Desserts
Cuisine: American

Ingredients

  • 1/3 cup 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
  • 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

Instructions

  • 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.