TWD: Gooey Chocolate Cake

Alternate title: I Got Your Molten, Right Here!

Okay, maybe not quite molten lava, but totally a checkaroonio on the gooey. Leigh over at Lemon Tartlet totally knew what she was doing with this week's pick.

Easy? Check!

Chocolate? Double Check!

Gooey? Check!! (For me, anyway. From some of the comments on the problems and questions thread, a few people had problems with that. I wish I could tell you why mine worked, but I honestly have no idea.)

I waited until the last minute (Monday night after dinner) to throw these together, and it couldn't have been easier. Wham, bam, mmmmmmmm!

Dorie said to use a chocolate you liked, so I went with the Ghirardelli Semisweet. I forgot to pick up a disposable aluminum muffin tin like she suggested, so I punted and used some of my foil muffin liners on a baking sheet. Easy, peasy! I wasn't sure if there would be rise so I left space in the muffin liner. Once I tasted the batter though, I wasn't letting any of that go to waste and I put another one on the sheet and scraped every last bit out of the bowl.

No ice cream in the house (another comment in the book was to serve these with something to compliment the chocolate, like ice cream), so I whipped up some cream and piped it onto the plate just for fun. Then the whipped cream kept washing out in the pictures, so I threw some cocoa powder at it until the peaks showed up a little better.

The semisweet chocolate was incredible in these, and I wouldn't make them any other way! I'd go for some ice cream next time though. How can you go wrong with that melty goodness?

I wasn't sure how these would be after they cooled, but I tried one today. Nothing is going to beat that warm gooey chocolate, but even a day later, it was moist and tasty. (They'd probably make fantastic cupcakes if you pushed the chocolate down in the batter some - and didn't mind a dip in the top when they cooled. Hmmmm....)

For the full recipe, click here. And don't forget to check out the other TWD entries this week!