1/2 cup sugar
2 1/4 cup all purpose flour
4 tsp baking powder
2 tbsp sugar
1/4 tsp salt
1/3 cup butter (or shortening)
1 egg, lightly beaten
2/3 cup whole milk
2 cups whipping cream
i have always wanted to make one of those cakes that are gooey in the middle but never knew how. for christmas derek got me the williams-sonoma "cakes" book and i found what seemed like a pretty decent recipe for it: individual molten chocolate cakes (pg 131). Derek loves chocolate. i mean he really loves chocolate.indeed it was quite gooey in the middle, and a little cakey towards the edges. very lovely and warm.
happy birthday derek!
adapted from martha stewart's cookies
2 cups all-purpose flour
3/4 cup Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 large eggs
2 teaspoons pure vanilla extract
Sift together flour, cocoa powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
freakin brilliant idea