Diets
Ingredients
Refrigerated
Baking & Spices
Dairy
Found on food52.com
Description
From Food & Wine by way of Dana Treat comes the easiest way to get all the best parts of the molten chocolate cake with none of the stress. For this cake, you make a standard batter from melted butter, chocolate, sugar, and eggs, then pour most of it into a springform pan and bake for 25 minutes. That right there is good enough to serve on its own, but the real hoorah comes when you then take the reserved batter, spread it over the top of the cake, and give it an additional 15 minutes in a higher temperature oven, until its just barely baked. The result is a firm, dense bottom—the chewy, feels-like-food element that many flourless chocolate cakes lack—that acts as a crust-like container for the melting, pudding-like top. Nothing will break or burst or turn to goo or go terribly wrong. Success is (practically) guaranteed. And when you put it in the refrigerator, the bottom layer will become brownie-like, the top like mousse.
Ingredients
Directions
| Title: | Ooey and Gooey Double-Baked Chocolate Cake Recipe on Food52 |
| Descrition: | From Food & Wine by way of Dana Treat comes the easiest way to get all the best parts of the molten chocolate cake with none of the stress. For this cake, you make a standard batter from melted butter, chocolate, sugar, and eggs, then pour most of it into a springform pan and bake for 25 minutes. That right there is good enough to serve on its own, but the real hoorah comes when you then take the reserved batter, spread it over the top of the cake, and give it an additional 15 minutes in a higher temperature oven, until it's just barely baked. The result is a firm, dense bottom—the chewy, feels-like-food element that many flourless chocolate cakes lack—that acts as a crust-like container for the melting, pudding-like top. Nothing will break or burst or turn to goo or go terribly wrong. Success is (practically guaranteed. And when you put it in the refrigerator, the bottom layer will become brownie-like, the top like mousse. |
Ooey and Gooey Double-Baked Chocolate Cake
Refrigerated
Baking & Spices
Dairy
The first person this recipe
Found on food52.com
Food52
Ooey and Gooey Double-Baked Chocolate Cake Recipe on Food52
From Food & Wine by way of Dana Treat comes the easiest way to get all the best parts of the molten chocolate cake with none of the stress. For this cake, you make a standard batter from melted butter, chocolate, sugar, and eggs, then pour most of it into a springform pan and bake for 25 minutes. That right there is good enough to serve on its own, but the real hoorah comes when you then take the reserved batter, spread it over the top of the cake, and give it an additional 15 minutes in a higher temperature oven, until it's just barely baked. The result is a firm, dense bottom—the chewy, feels-like-food element that many flourless chocolate cakes lack—that acts as a crust-like container for the melting, pudding-like top. Nothing will break or burst or turn to goo or go terribly wrong. Success is (practically guaranteed. And when you put it in the refrigerator, the bottom layer will become brownie-like, the top like mousse.
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