Molten Chocolate Babycakes

18 December 2008


{Photo from hannahliesje’s Flickr photostream}

You already know I love Nigella, and her babycakes are another can’t-miss recipe. As proof, I offer our experience making them last night: because we were “cooking by committee,” the mini crocks went ungreased and the oven was somehow set for 200 F instead of 400 F (as the recipe calls for). Despite this, they still came out delicious!

These are also perfect to make for a dinner party, as you can fill the crocks beforehand then refrigerate them until you’re ready for dessert. Make sure you have some vanilla ice cream on hand to cut the intense chocolate-ness, however, as these are not for the faint of heart.

Time: 25 minutes

1/4 cup unsalted butter, softened, plus more for greasing
12 ounces bittersweet chocolate
1/2 cup sugar
4 large eggs, beaten with a pinch of salt
1 tsp. vanilla extract
1/3 cup all-purpose flour
6 individual 6-ounce custard cups/mini baking crocks

Preheat the oven to 400 and put in a baking sheet at the same time. Lay 3 of the crocks on a sheet of doubled wax or parchment paper. Draw around them, remove, and then cut out the discs as marked. Press them into the base of the buttered crocks.

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. Then add the flour until smooth and scrape in cooled chocolate, blending until smooth again.

Divide the batter between the 6 cups and place on the baking sheet that’s already in the oven (it’s best to remove the sheet briefly for this step). Bake for 10-12 minutes. As soon as you take them out of the oven, tip the babycakes onto small plates, add a scoop of vanilla ice cream, and serve.

Serves 6, but they’re so rich they could easily be shared.

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