Ooey and gooey double-baked chocolate cake
Cakes
Baking
From <a href="http://www.foodandwine.com/recipes/double-baked-chocolate-cake">Food & Wine</a href> by way of <a href="http://danatreat.com/2009/02/ooey-and-gooey/">Dana Treat</a href> comes the easiest way to get all the best parts of the molten chocolate cake with none of the stress. <br /> <br />For this cake, you make a standard batter from melted butter, chocolate, sugar, and eggs, then pour most of it into a springform pan and bake for 25 minutes. That right there is good enough to serve on its own, but the real hoorah comes when you then take the reserved batter, spread it over the top of the cake, and give it an additional 15 minutes in a higher temperature oven, until it's just barely baked. <br /> <br />The result is a firm, dense bottom—the chewy, feels-like-food element that many flourless chocolate cakes lack—that acts as a crust-like container for the melting, pudding-like top. Nothing will break or burst or turn to goo or go terribly wrong. Success is (practically) guaranteed. And when you put it in the refrigerator, the bottom layer will become brownie-like, the top like mousse. <br /> <br />
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