This week our TWD challenge was brought to us by Leigh of Lemon Tartlet: Gooey Chocolate Cakes. Oh My. Just thinking about this one made my teeth tingle. And unlike all the past weeks, I waited until Monday night to bake, not sure if I was going to do it or not, or make a half batch or a whole batch.
But, hey, my adoring public would be disappointed!
So, at the last moment, I decided to make a whole batch – 6 gooey cakes. We’ll see how the remaining five hold up, since my ever-faithful food-tasting neighbor decided to leave town for spring break. The nerve.
The recipe is easy and only requires a gentle touch. But, I offer two pieces of advice: have everything ready ahead of time, pans, ingredients, oven, etc; and, (my secret tip), to be sure the cakes will unmold, line the bottoms of the little muffin tins with a circle of wax paper, buttered and floured. Piece of cake.
Just out of the oven.
Neatly out of the pan.
Accompanied by ice cream and a splash of powdered sugar. (It's green tea ice cream. It's all I had. Actually tasted alright with the chocolate.)
A nice amount of gooey goodness in the center, not too hard, not too runny, but just right.
Be sure and check out the results from the other TWD Bakers. We've surpassed the 100 mark!