February 1, 2017
the gourmet edit
Nigella Lawson’s Molten Chocolate Babycakes
recipe from www.nigella.com
• 50 grams soft unsalted butter (plus more for greasing)
• 350 grams dark chocolate
• 150 grams caster sugar
• 4 large eggs (beaten with pinch of salt)
• 1 teaspoon vanilla extract
• 50 grams plain flour
• 6 individual pudding moulds or ramekins, buttered
Preheat the oven to 200ºC, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw around them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined, scrape in the cooled chocolate, blending it to a smooth batter.
Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
Cook for 10-12 minutes (the extra 2 minutes will be needed if you made the mixture beforehand and the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
Serve these with whipped or unwhipped double cream, creme fraiche, creme anglaise or ice cream.
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