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Molten Chocolate Babycakes




Source of Recipe


Nancy K


Recipe Introduction


Adapted from Nigella Lawson's "How to Be a Domestic Goddess' (Hyperion, 2001), this recipe makes 6 individual cakes. If the baking cups are larger than 6 ounces, it will yield 5. You can make the mixture in advance, put it in the cups and keep in the fridge until baking.


List of Ingredients




1/4 cup soft unsalted butter, scant, plus more for greasing

12 oz bittersweet chocolate

1/2 cup sugar

4 large eggs, beaten with a pinch of salt

1 tsp vanilla extract

1/3 cup flour



Recipe



Unless you are making these in advance, preheat the oven to 400 degrees, putting in a baking sheet at the same time.

Butter 6 6-oz ramekins or custard cups and sprinkle with sugar.

Melt the chocolate and let cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Add flour, and when all is smoothly combined, scrape in the cooled chocolate, blending to make a smooth batter.

Divide the batter between the 6 custard cups. Quickly whip the baking sheet out of the oven, arrange the little cups on it and replace in the oven. Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are refrigerator-cold when you start). Do not overcook or you'll have brownies rather than molten cake.

As soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve with whipped cream, creme fraiche or ice cream.