Gooey Chocolate Stack Recipes

GOOEY CHOCOLATE STACK

Steps:

• Preheat oven to 250 degrees F.
• Line the baking sheets with parchment and draw and 8-inch circle in each one with a bow or cake pan and use that to outline it.
• Whisk egg whites until stiff, then add sugar a spoonful at a time, beating in well after each addition. It takes patience. Sprinkle over the cocoa and vinegar and fold in gently but firmly.
• Divide the meringue disks among the 3 circles, spreading evenly. Don't worry about beating the air out of them.
• Cook for 1 hour, then turn off the oven, leaving the meringues until cool. If you keep them in an airtight container in-between parchment paper they will keep for a week.
• Now for the creme patissiere: Beat the egg yolks and sugar togethe, then add the cocoa and flour, whisking well. Warm the milk and cream in a saucepan, then, whisking, pour this onto the eggs and sugar before pouring everything back into the saucepan on the heat, stirring constantly, bring it to a boil. When the mixture has thickened, take it off the heat and stir in the melted chocolate and vanilla.
• Let it cool now, but avoid putting it in the refrigerator as it will become too solid. You can stop it forming a askin either by covering it with buttered parchment paper. Another option is to stick it in a bowl of ice water and keep stirring it until it is cold.
• To assemble the cake place one of the meringues discs on a flat plate or cake stand, spread with a third of the chocolate creme, then carry on layering. Spread the top with chopped nuts of your choice.

SUPER GOOEY CHOCOLATE DROPS

Steps:

• Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
• Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
• In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
• Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
• Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
• Store cookies in a tightly sealed container at room temperature for up to a week.

CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
• Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.