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Molten Chocolate Babycakes

by . Featured in HOW TO BE A DOMESTIC GODDESS, and Nigella Quick Collection
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Introduction

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.

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.

Molten Chocolate Babycakes
Photo by Petrina Tinslay

Ingredients

Serves: 6

Metric Cups
  • 50 grams soft unsalted butter (plus more for greasing)
  • 350 grams best dark chocolate
  • 150 grams caster sugar
  • 4 large eggs (beaten with pinch of salt)
  • 1 teaspoon vanilla extract
  • 50 grams plain flour (or Italian 00)
  • 3 tablespoons soft unsalted butter (plus more for greasing)
  • 12 ounces best bittersweet chocolate
  • ¾ cup superfine sugar
  • 4 large eggs (beaten with pinch of salt)
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour (or Italian 00)

Method

You will need 6 individual pudding moulds or ramekins, buttered.

  1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6/400ºF, 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.

You will need 6 individual pudding moulds or ramekins, buttered.

  1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6/400ºF, 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.

Tell us what you think

What 18 Others have said

  • Really good, my wife and two teenage sons loved them!

    Posted by Squeakymaz on 15th February 2016
  • The best recipe I have tried so far. :)

    Posted by ayshf on 26th October 2014
  • These are the best molten puddings I have made. I entertain a lot and have never found the perfect chocolate pudding until now and you don't have to use so many eggs as other recipes have. So googy inside but must follow cooking instructions so they don't overlook

    Posted by Belise on 8th June 2014
  • Made these for a women's luncheon. I used 6 oz ramekins and got 7 cakes. Could have cooked a little longer than the 12 minutes, but every plate was cleaned up! This is definitely a recipe to save and cook again.

    Posted by Txmom51 on 24th February 2014
  • These are so easy to make and so delicious...they really did make me feel like a domestic goddess. One thing I loved was that I could make them ahead, put them in the refrigerator, and just pop them in the oven when it was time.

    Posted by jjvankirk on 19th January 2014
  • I made these today, AMAZING and so easy to do, thanks for the great recipe :)

    Posted by melodypop on 12th January 2014
  • These are a definite family favourite and requested every year for Christmas day dessert! The flavouring is much better if you use bitter chocolate. I make extra and have them the next day straight from the fridge, a whole new delicious experience ;)

    Posted by HelenLou on 24th December 2013
  • Perfect recipe! Perfect grams, perfect timing, easy to do, and so yummy cake! My relatives loved it and I'm going to make it for all my friends!! Next time I'm gonna try add some liqueur, like rum or similar, to give some "freshness" against the deep sweet of chocolate. Thank you!!

    Posted by lohriel on 28th October 2013
  • My 12 year old daughter made these and they turned out perfect first time. I would recommend brushing the pudding tins with molten butter, chilling, brushing again with melted butter and then coating with cocoa powder as the pudding just fall out of the tins

    Posted by Poorschubert on 12th October 2013
  • excellent result on these babycakes... but remember, only 10 minutes in the oven.

    Posted by booman1970 on 25th September 2013
  • I tried out this recipe and they came out amazing, so easy and delicious.

    Posted by MaxiiBonn on 23rd April 2013
  • 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 October 2011
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