This is my all time favourite dessert to serve when you have friends over for dinner. Not only is it super tasty, but you can make the batter a few hours ahead of time so all that’s left is popping it in the oven before serving. It’s a Nigella recipe taken from her “How to be Domestic Goddess” cookbook (one of my all time favourite cookbooks). My old boss, Vanessa, actually gave me the heads up about this recipe and told me how good it is. I serve it with vanilla ice cream and berries but you could also serve it with double cream, crème fraîche or mascarpone. The best thing about this recipe is that people are super impressed but it's so easy!! Thank you Nigella!
INGREDIENTS
50g soft unsalted butter, plus more for greasing
350g best dark chocolate (at least 70% cocoa is best)
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain or Italian 00 flour
METHOD
1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6,putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
2. 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. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
3. 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) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
Enjoy!
INGREDIENTS
50g soft unsalted butter, plus more for greasing
350g best dark chocolate (at least 70% cocoa is best)
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain or Italian 00 flour
METHOD
1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6,putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
2. 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. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
3. 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) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
Enjoy!
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