Gooey Louie Recipe
Make Gooey Louie Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chewy Cake Base
Gooey Chocolate Center
Optional Finish & Toppings
Method
Chewy Cake Base
- 1
Prep
Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment, leaving an overhang for easy removal.
- 2
Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined and no lumps remain.
- 3
- 4
Make batter
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until just combined. Scrape the sides; do not overmix. Batter will be thick and slightly glossy.
- 5
Bake base
Spread the batter evenly into the prepared 8-inch pan, smoothing the top. Bake in the preheated oven for 18–22 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (you want the center slightly underbaked to support the gooey layer). Remove from the oven and allow to cool while you prepare the gooey center (about 10–15 minutes).
Gooey Chocolate Center
- 6
Warm the cream
Place the heavy cream in a small saucepan and warm over medium heat until it just begins to simmer around the edges (do not boil). Alternatively, microwave the cream in a microwave-safe bowl in 20-second bursts until steaming.
- 7
Make chocolate ganache-style goo
Place the semi-sweet chocolate chips in a heatproof bowl. Pour the hot cream over the chips and let sit undisturbed for 1 minute to soften the chocolate. Add the unsalted butter, light corn syrup, and salt. Stir gently from the center outward until the mixture is smooth, glossy, and fully combined. If needed, microwave the bowl in 10-second bursts, stirring between, until smooth.
- 8
Assemble gooey layer
When the cake base has cooled slightly but is still warm, spoon the warm gooey chocolate mixture evenly over the top, using an offset spatula to spread it smoothly and bring it toward the edges. The chocolate layer should be thick enough to remain slightly molten in the center as it cools.
- 9
Set
Let the assembled cake sit at room temperature for 30–45 minutes to allow the top to set to a soft, gooey consistency. For slightly firmer set, refrigerate for 15–20 minutes, but remove 10 minutes before serving to regain a molten quality.
Optional Finish & Serving
- 10
Finish
Just before serving, dust the top lightly with powdered sugar and sprinkle sea salt flakes to taste to heighten the chocolate flavor.
- 11
- 12
Storage
Store leftover Gooey Louie covered at room temperature for up to 2 days or refrigerated up to 4 days. Rewarm gently in the microwave before serving to restore the gooey center.