MOLTEN CHOCOLATE BABYCAKES
This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just 10 minutes or so before serving them with a dollop of vanilla or pistachio ice cream. As each oven varies, it's worth having a practice run of these to see exactly how long the babycakes need to give them this glorious texture.
Provided by Nigella Lawson
Categories cakes, dessert
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
- In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
- Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 55 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
