Yummy in the tummy
I snagged this awesome recipe from Joy the Baker, a new fav baking blogger. When I find a good recipe for something that I prob shouldn't eat an entire batch of, I promptly figure out who I can make them for, while testing two or three of course so I don't end up being taunted by a dozen cookies, muffins, cupcakes that are ALL mine to devour ASAP. I decided to make these chocolate mini cakes for a friend's bday and for some coworkers (and of course I tried a few myself). After making some awesome gingerbread pancakes thanks to Joy's blog, I knew she wouldn't lead me astray. Not gonna lie, I kind of love being Miss Domesticity once in a while.
These things are heavenly just out of the oven. The inside is seriously gooey chocolate. So good. Don't take my word for it. Just make them.
Gooey Chocolate Cake
1/3 cup all-purpose flour
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 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.
*I always use 1/2 the instructed amount of butter in baked goods b/c I just don't think they need as much. And of course, they still turned out great!