molten chocolate babycakes

12 oz best bittersweet chocolate
1/4 cup unsalted butter
softened plus more for greasing
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 or ramekins buttered
  • buttered baking parchment
These delicious little desserts are easy to make and their intensity guarantees the triumph of chic over prettiness. You can make the mixture a few hours in advance and pop them in the oven when you're ready, which must be at the moment you're ready to eat them. Simple, decadent, and incredibly satisfying to make.
Unless you are making these up in advance, preheat the oven to 400°F, putting in a baking sheet at the same time. Lay 3 of the custard cups on a sheet of doubled baking parchment. Draw around them, remove, and then cut out the discs as marked. Press them all into the base of the cups.
Melt the chocolate and let it cool slightly.
Cream together the butter and sugar, and gradually beat in the eggs and salt, then add the vanilla.
Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it into 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 batter is refrigerator-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. Serve with whipped cream, creme fraiche, or ice cream
source: From the book "How to be a Domestic Goddess" by Nigella Lawson
The cookbook was a gift from my Aunt Julia in 2002. I love to bake and Nigella's recipes have taught me to make a variety of breads, pastries and desserts with confidence. Her British commentary is witty and alluring and makes every recipe seem worthy of trying.