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Nigella Lawson's Molten Chocolate Babycakes | by hannahliesje
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Nigella Lawson's Molten Chocolate Babycakes

50 g soft unsalted butter, plus more for greasing

350 g (12 oz) best dark chocolate

150 g (1/2 cup) caster sugar

4 large eggs, beaten with a pinch of salt

1 teaspoon vanilla extract

50 g (1/3 cup) plain flour

6 individual pudding moulds, buttered

Baking parchment

 

Preheat oven to 200 C/Gas mark 6/400 F; put baking sheet in. Draw around pudding mould on baking parchment and cut out six circles; line bottom of tin with baking parchment.

 

Melt 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. 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). As soon as you take them out of the oven, tip the babycakes onto a small plate or shallow bowl. Serve with whipped cream, crème friche or ice- cream.

 

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Taken on May 14, 2007