Chocolate for Babycakes

Our answer

For the Molten Chocolate Babycakes (from Domestic Goddess and on the Nigella website), and for most recipes containing dark (bittersweet) chocolate, Nigella prefers to use a chocolate with a high percentage of cocoa solids. In the UK this will be 70% cocoa solids. The high level of cocoa solids goves a rich, robust chocolate taste.

If you can't get chocolate with 70% cocoa solids then use a good quality brand with the highest percentage that you can find. If you look at the list of ingredients on the wrapper it should state the amount of cocoa solids in the chocolate. If you are in the US then most good quality domestic brands of bittersweet chocolate have cocoa solids of 62% and this level is also fine.