Molten Chocolate Baby Cakes
Originated from Nigella Lawson's recipe
- 6 individual pudding moulds, buttered (I used a muffin tray)
- baking parchment
- 50g soft unsalted butter (plus more for greasing)
- 350g best dark chocolate (I used 70% dark Lindt Chocolate)
- 150g white sugar
- 4 large eggs, beaten with a pinch of salt
- 1 teaspoon vanilla extract
- 50g plain flour
Preheat the oven to 200C.
Butter the muffin tray and trace the bottom of the muffin tray onto the parchment and cut out the circles and press into the bottom of the buttered moulds.
Melt the chocolate in a bowl over a saucepan of simmering water. Set aside and let it cool slightly.
Beat the sugar and butter together, until its gone lighter in colour. Gradually beat in the eggs and salt, then add the vanilla and then the flour.
Gradually fold in the chocolate until its all combined. Divide the batter between the 6 moulds and place in oven for about 10 mins. As soon as you take them out of the oven, run a knife around the outsides of the cakes, then tip out the babycakes and place into small plates or shallow bowls. Best served with vanilla ice cream and a cup of hot tea.
These babycakes can be made in advanced and the batter kept in the fridge. If you are making these in advance and using cold batter, leave in the oven for an extra 2 mins. Enjoy :)