MOLTEN CHOCOLATE BABYCAKES
 NIGELLA

Photograph by Petrina Tinslay

INGREDIENTS

50g soft unsalted butter, plus more for greasing
350g best dark chocolate
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain or Italian 00 flour
6 individual pudding moulds, buttered
baking parchment
Serving Size : Serves 6
METHOD

1.Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6,putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
2.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.
3.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 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 double cream, the same unwhipped in a jug, crème fraîche, crème anglaise or ice cream.



REVIEWS

Yummy! very rich - gorgeous with mascarpone cheese and raspberries!!!

Jules612000

I was just wondering if I could also make it as a big cake or it has to be in small molds? Jomana

joujou

These lovely Babycakes were the finale to my Valentines Dinner. They were absolutely heavenly, I served them with vanilla pod ice cream. I was just wondering, is it possible to make these with Milk Chocolate instead?? Paddie.

Paddie

Paddie: I don't see why you couldn't use milk chocolate, but, on t'other hand, I don't see why you would go below semi-sweet. These are meant to be rich and dark. I always serve with whipped cream!

Psappha

I made this with milk chocolate, because for all of the celebrity chefs demanding good quality choc, 70% solids is really not for me. It turned out beautifully, so do use milk if you prefer.

cottage_cook

MOLTON CHOCOLATE BABYCAKES I had problems with the translation. I could not understand what means baking," and as used in the recipe. Parchment baking paper. Unsalted butter? Thanks. Carolina T..

Turquino

I swear this recipe is why my husband wanted to marry me. It always gets great reviews and is very impressive with not a lot of effort. So delicious!

pghgal317

Its really important to use good quality chocolate for this recipe. When I first made this recipe I used some inexpensive cooking chocolate I found in the pantry - and you could tell! I have since made it with a Belgian chocolate and the result was gorgeous.

Imhungary

I mix proportions of milk to dark chocolate for this recipe depending on how conservative my guests are - the less adventurous they are, the less cocoa! The texture works whatever the proportion and they are always a winner - served with natural yoghurt, creme fraiche or ice cream to taste... with maybe a few raspberries...

Sauce_pot

fabulous recipe! it suited our needs exactly - him loving all things chocolate and me being a compete beginner in baking! thanks, Nigella!!

billie_jean8

another of my grandson's favourite quick recipes which he makes for the family - I find very yummy

Pamjane
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