Nigella Lawson’s Molten Chocolate Babycakes

recipe from

•  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.

Guilt-free pleasures

Pana Chocolate has nailed guilt-free treats – made from vegan, organic ingredients with no refined sugar, and produced using minimal heat (raw). And not only do they taste delicious, they come in super cute packaging and have a special Valentine’s Day gift box for your beloved.

Did you know?

When ordering drinks at cafes, 43 per cent of Australians love a latte, 20 per cent order a flat white, 12 per cent order cappuccinos, five per cent like a long black, four per cent order espresso, and 16 per cent prefer hot chocolates, teas, mochas, chai lattes and other beverages.

My sweet Valentine

Looking for a unique experience or gift idea for your someone special? Why not take a cooking class together? Learn the art of classic French cooking or contemporary Japanese with the Cooking School Noosa (, take a long course cooking class at Spicers Tamarind Retreat (, or add a little spice at The Spirit House in Yandina (]]>