The delectable, rich flavor and stunning appeal of Chocolate Gooey Cakes makes them the ideal treat for the chocoholic in your family. Simply delish!
Chocolate Gooey Cake

Chocolate Gooey Cakes
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 8
Ganache Balls
  • 1/2 Cup heavy cream
  • 4 ounces bittersweet chocolate, finely chopped
  • 1/8 Cup strong espresso
Chocolate Gooey Cakes
  • 6 Tablespoons unsalted butter, divided
  • 3/4 Cup sugar, granulated, divided
  • 6 ounces bittersweet chocolate
  • 6 large eggs, separated
  • Ganache Balls (recipe above), as needed
  • Confectioners' sugar, as needed
  • Crème Anglaise, if desired
Ganache Balls
  1. Scald 1/2 cup cream in small saucepan over medium-high heat. Remove to bowl. Add 4 ounces finely chopped bittersweet chocolate and 1/8 cup strong espresso.
  2. Stir until chocolate is melted and mixture is smooth. Refrigerate until firm, about 1 hour.
  3. Form into 8 1-inch balls; reserve cold until use.
  4. Store up to 1 week, refrigerated.
Chocolate Gooey Cakes
  1. Using 2 Tbsp. butter, grease 8 6-ounce custard cups or ramekins. Use 1/4 cup sugar to dust cups; reserve.
  2. In double boiler, melt chocolate and remaining butter; stir until smooth. (Alternately, microwave the mixture, checking and stirring at 30-second intervals.) Let cool.
  3. Whip egg yolks until thick and lightly colored and tripled in volume; reserve. Whip egg whites until they are on the verge of forming very stiff peaks. Add remaining sugar; whip until very stiff peaks form; reserve.
  4. Stir some cooled chocolate into egg yolks. Add remaining chocolate. Gently fold egg whites into chocolate mixture.
  5. Pour small amount of batter into each custard cup. Place 1 ganache ball in cup. Add batter until cup is 4/5 full. Bake in oven preheated to 325 degrees F for 20 to 25 minutes, checking periodically, until cake is crusty on top but still gooey in center. Let rest 5 to 6 minutes.
  6. Use small knife to loosen cake. Invert onto dessert plate. You may also leave them in the cups and dust with powdered sugar.
  7. Serve warm with Crème Anglaise, if desired.


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