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Chocolate Chunk Cookie Cakes



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Chocolate Chunk Cookie Cakes

Death by Chocolate Cakes:
An Astonishing Array of Chocolate Enchantments

By Marcel Desaulniers, 2000, William Morrow and Co.
Best of the Best, Vol. 4:
100 Best Recipes from the
Best Cookbooks of the Year

Food & Wine Books, Editor in Chief Judith Hill, 2001,
American Express Publishing Corp.


Makes 16 cakes

1/2 pound (2 sticks) unsalted butter,
cut into 1/2-ounces pieces;
plus 1 tablespoon (melted)
2 1/4 cups plus 1 tablespoon
all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (8 ounces) tightly packed
light brown sugar
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tablespoon pure vanilla extract
12 ounces semisweet baking chocolate,
chopped into 1/2-inch chunks

Preheat the oven to 350 degrees F. Lightly coat the inside of each of 16 individual nonstick petite loaf pans with the 1 tablespoon of melted butter. Flour the insides of the individual loaf pans with the 1 tablespoon of flour. Shake out and discard the excess flour.
In a sifter combine the remaining 2 1/4 cups flour, 1 teaspoon baking
powder and 1/4 teaspoon salt. Sift onto a large piece of parchment paper
(or wax paper) and set aside until needed.
Place 1/2 pound butter, 1 cup light brown sugar, and 3/4 cup granulated sugar in the bowl of an electric mixer fitted with a paddle. Mix on low
speed for 1 minute, then beat on medium for 3 minutes, until soft.
Scrape down the sides of the bowl and the paddle. Beat for an additional
3 minutes on medium until very soft and light in color. Scrape down the
sides of the bowl. Add 3 eggs, one at a time, beating on medium for 30
seconds after each addition, and scraping down the sides of the bowl
once all the eggs have been incorporated. Beat on medium for an addi-
tional 2 minutes until fluffy. Operate the mixer on low while gradually
adding the sifted dry ingredients. Once they have been incorporated,
about 1 minute, add 1/2 cup sour cream and 1 tablespoon vanilla extract
and mix on low to combine, about 20 seconds. Remove the bowl from
the mixer, add 12 ounces chocolate chunks, and use a rubber spatula to
finish mixing the batter until thoroughly combined.
Portion 4 slightly heaping tablespoons of the cake batter into each indi-
vidual petite loaf pan. Spread the batter evenly. (If you are into a more
tactile experience, you may use your well-washed index finger to spread
the batter; otherwise use a rubber spatula.)
Place the units of petite loaf pans on the top and center racks of the preheated oven and bake until a toothpick inserted in the center of one
cake comes out clean, about 25 minutes. (Rotate the units from top to
center halfway through the baking time, and turn each 180 degrees.)
Remove the cakes from the oven and cool in the pans for 10 minutes
at room temperature.
Invert the units to release the cakes. (If the cakes do not pop out of the
pans by simply inverting them, use a small plastic knife to “cut” around
the edges of each cake to free them from the pans without tearing the cakes.)
You don’t have to ask permission to have a cookie cake, so you may
reward yourself and enjoy one immediately. Or, invite the gang over and dispense with them forthwith. If the cakes are not immediately gobbled
up, wrap each one individually in plastic wrap once it has cooled to room
temperature. The cakes are good to go wherever and just about when-
ever at this point.

The Chef’s Touch  - The plan here was for an unpretentious-looking cake
that could withstand the rigors of being plopped into a lunch pail, squished
in a brown paper bag, packed in a knapsack, or even stuffed in a tackle box.
The cake would need to deliver an immediate, palate-pleasing reaction whether
it was eaten moments after exiting the oven or several days later, when extri--
cated from its lair to please a youngster at recess or reward the fanatic fisher-
man for perseverance and good luck. And, of course, this little cake would
provide a chocolaty taste and texture that, although reminiscent of a favorite
cookie, would actually transcend the genre of round and flat. I say, Mission
Although the recipe calls for the chocolate to be chopped into 1/2-inch chunks,
I would suggest a nimble touch with the knife so as not to shatter the chocolate
into small shards. Use a serrated cook’s knife for this task, work carefully, and
you will be rewarded with chunks that are distinctly obvious in the baked cake.
For quicker and more efficient portioning of the Chocolate Chunk Cookie Cake batter, use a #12 ice cream scoop rather than a tablespoon, and portion a level scoop into each individual petite loaf pan.
After the Chocolate Chunk Cookie Cakes have cooled to room temperature, individually wrap each cake with plastic wrap. They will stay remarkably fresh,
for up to 4 days at room temperature, or for 1 week in the refrigerator. To avoid penetrating the cakes with refrigerator odors, place the plastic-wrapped cakes
in a large, tightly sealed plastic container. Allow refrigerated cakes to come to
room temperature before serving.
Depending on the time of year and the locale in which the cakes will be polished off, a chocolate-infused beverage – chocolate milk or hot chocolate – will make
the break ‘a piece of cake’.

Food & Wine Test Kitchen Tips:  If you don’t have the individual loaf pans
called for here, we found the cakes turn out very nicely made in traditional
muffin pans.
As well as all the times to eat these cookie cakes suggested in the recipe,
they’d be great for brunch.

Featured Archive Recipe:
Chocolate Chip Cookie Cake
Chocolate Chunk Brownies
Cream Cheese Chocolate Chip Cupcakes

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