Is it legal to elope with cake? Do you have to have written permission from the cookbook authoress? Y’all, I ain’t got a clue what I did wrong but these never did gooey centers for me. The cakes were so good neither D or me really cared, but I wanted lava cakes. The obvious suspect is my oven, it ain’t working right at all and might have changed the temp a few times to be pissy.

Photobucket They’re so cute in their little tin!

Y’all can see the chocolate is on top like it’s supposed to be, but this next pic shows what happened to it. Didn’t sink a bit, stayed right up on top and got gooey there. Next time I wanna try pushing it down a little, the cupcake tines were very shallow and it’s likely I chopped the chocolate too fine. Do y’all think it would work with dark chocolate chips instead of chopped? These were so goo that if I have to bake them a few thousand moe times to get it right, D and me ain’t planning on objecting to it.

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What to do when they ain’t gooey on the inside? Pour some chocolate over the outside! They came out like a really fudgey brownie, and I can’t tell y’all how happy that makes me. They’re as good the next day at room temp! They don’t even upset your tummy if you end up devouring one for breakfast because they’re irresistible all cute and small.



This is the chicken stew so good it’s worth eating before dessert.


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 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.