i served them with some strawberries (important to get those designated servings of fruit into the menu!) and honeycomb ice-cream which i discovered by accident in the supermarket and thought would be fun to try. it was! it tasted like cadbury's crunchie!
i really cannot sing the praises of this recipe enough. it was SO easy to make, SO fast to bake and even faster to eat! by the time i got around to photographing the one remaining cupcake, the gooey middle had firmed up a little (i guess it continued to bake even after coming out of the oven!) but everyone elses had their chocolate just ooze out like a lovely molten flow of lava. unfortunately i was so busy serving everyone that i didn't get to capture this on camera.
and the recipe...
Gooey Chocolate Cake
Recipe from Dorie Greenspan’s Baking: From my home to yours
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
5 oz bittersweet chocolate
– 4oz coarsely chopped
– 1oz very finely chopped
4 oz unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar
Centre a rack in the oven and preheat the oven to 400 degrees F. Use 6 paper soufflé cups or buttered ramekins.
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. 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 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.)
After the 3-minute rest, unmold the cakes onto a plate. Serve with ice-cream, strawberries or whatever takes your fancy!