Wednesday, April 21, 2010

Gooey Brownie

It is very late at night, yet I'm making this yummy treat. Staring at the picture at Joy's website makes me want it more and more. No, it's not Joy's fault. It's me and my chocoholism.

Adapted from Joy.

Gooey Brownie

1/3 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

5 ounces bittersweet chocolate
(4 ounces coarsely chopped, 1 ounce coarsely grated)

1 stick (1/2 cup) unsalted butter, cut into 8 pieces

2 eggs at room temperature

1 egg yolk at room temperature

6 tablespoons sugar

Preheat oven 400 degrees F. Butter an 8-inch pan and set aside.

Sift the flour, cocoa and salt together, 5 times.

Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – do not overheat. Set aside.

In a large bowl, whisk the eggs and yolk. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter.

Pour the batter onto an 8-inch pan and sprinkle the coarsely grated chocolate over the batter.

Bake the cake for about 18 minutes. (There is no way to test that these cakes are properly baked, because the inside remains wet). Still in the pan, let it cool for 5 minutes then transfer into a plate using a spatula.

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