Molten Chocolate Babycakes: Difference between revisions
Created page with '{{RecipeSummary |PrepTime=20 min |CookTime=10-12 min |Source=''How To Be A Domestic Goddess'' by Nigella Lawson |Yield=6 servings |Rating=Delicious }} === Ingredients === * 1/4 c…' |
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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 (12 if coming from the refrigerator) and as soon as you take them out of the oven, tip out the cakes onto small plates or shallow bowls. | 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 (12 if coming from the refrigerator) and as soon as you take them out of the oven, tip out the cakes onto small plates or shallow bowls. | ||
[[Category: | [[Category:Desserts]] | ||
[[Category:Chocolate]] | [[Category:Chocolate]] | ||
[[Category:Cake]] | [[Category:Cake]] | ||
[[Category:Delicious]] | [[Category:Delicious]] | ||
Latest revision as of 22:44, 10 February 2011
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 10-12 min |
| Source | How To Be A Domestic Goddess by Nigella Lawson |
| Yield / serves | 6 servings |
| Rating | Delicious |
Ingredients
- 1/4 c soft unsalted butter, plus more for greasing
- 12 oz best bittersweet chocolate
- 1/2 c sugar
- 4 large eggs, beaten with a pinch of salt
- 1 t vanilla extract
- 1/3 c all-purpose flour
- 6 6-oz custard cups, buttered
- baking parchment
Preparation
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 round 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 the vanilla. Now add the flour, and when all is smoothly combined scape in the cooled chocolate, blending it to 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 (12 if coming from the refrigerator) and as soon as you take them out of the oven, tip out the cakes onto small plates or shallow bowls.
