So, this week’s Tuesdays with Dorie recipe was something called “soft-centred chocolate teacup cakes“. What? I had visions of fancy “mug cakes” baked in teacups in the oven and wondered if any of my teacups were oven-safe. Then I read the recipe and realised that these are what I call chocolate fondants or lava cakes. Cakes baked until they are done on the outside but soft and gooey and, well, lava-like in the centre (where you’ve hidden some chocolate pieces!). No need for teacups – though that would look incredibly cute – just ramekins or custard cups.
After a full weekend of baking and working on sweet recipes, to be honest the last thing I felt like making/ eating was four chocolate fondant cakes (shocking, I know!) but I found the recipe was quite easy to halve so I made two tiny cakes for our dessert on Sunday night. When the ingredients are listed in weight, it’s so easy to halve and these came together really quickly.
Oh dear, these were SO SO good. And dangerous now I know you can whip them up in no time and that it’s easy to minify. These just might be on the menu a lot more often. For a quick, decadent dessert during the week or a fancier dinner party, these are perfect.
(also, I made these a couple of hours before we were going to eat them – because I needed to take the photographs in natural light – and while they were not warm, they were still perfectly gooey in the centre. Another dangerous to know fact!)
Get the recipe for Dorie Greenspan’s Soft-centred Chocolate Teacup Cakes on p191 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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