I’m of the opinion that batter and dough are often better than the baked goods they produce – maybe it’s because eating them is a bit illicit (breaking the ruuuuuules!), or because the little nibble you can sneak is the perfect amount, or maybe it’s because they represent potential, the buttery sugary possibilities of a recipe before you add too much of one thing or another, or one side collapses, or it comes out of the oven a bit dry. But guess what, kids – that won’t happen with Food52’s Ooey and Gooey Double-Baked chocolate cake.
Let me tell you why this sucker is almost fullproof: you’re intentionally baking some of it twice, while underbaking the rest, and even in the best of circumstances it’s a bit humble looking. So it’s not surprising I’ve fallen in love with this here piece of warm chocolatey goodness, which I’ve made lately made on three occasions: (more…)