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MOLTEN CHOCOLATE BABYCAKES

These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them. You might think that preparing the tins sounds fiddly, but in fact the job is just demanding enough to make one feel uncharacteristically competent in a Blue Peter kind of a way, but not so much that any actual dexterity is required.

Recipe posted by

Ingredients

  • Nigella Recipe
  • Vegetarian
  • 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

Method

Serves: 6

  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.
  4. 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.
  5. Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.

Comments

  • These are awesome and so lush, they have become a dinner party stand by in my house.

    Posted by marick on 30th Apr 2011 at 16.21

  • I made these today and left them for an extra 4 minutes, i wish i hadnt : / i didnt realise they were supposed to be so runny! However, they're so easy to make and the next time i make them they will be perfect. Such a delicious recipe, complete winner with the family :D

    Posted by sherivengeance on 9th Jun 2011 at 13.49

  • Very rich but very easy and everyone was very immpressed,georgous with vanilla ice cream

    Posted by kaz on 11th Jun 2011 at 9.16

  • I wonder if I don't add the vanilla extract, is the flavor still be good?

    Posted by DFT on 15th Jun 2011 at 9.56

  • They look delicious...cnt wait to make them!

    Posted by Farihah on 26th Jun 2011 at 11.29

  • I made these using slightly greased silicone cupcake moulds. I think this equates to about half the quantity per serve as I halved the recipe and still got 6 portions (so this might be too mini for some!) But it saves on cutting out the baking paper and they still slide out like a dream, totally intact. This is important as theyre best when you get to break the outside with your spoon and the chocolate lava oozes out :) thank you Nigella!

    Posted by LanaElizabeth on 30th Jul 2011 at 1.30

  • These are delicious - really, really rich and chocolatey. But I would say to anyone who's planning on serving them to remember to provide ice-cream or creme fraiche or whipped cream, because they really are palate-coating and sticky, and could be a touch overpowering without something to set that off. I used those little Gu cheesecake ramekins to cook them in (we had some left over) and they worked perfectly!

    Posted by Alice206 on 9th Oct 2011 at 13.23

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