Nigella’s Molten Chocolate Babycakes

Nigella Chocolate Babycakes

There’s no way these little beauties are thrifty in terms of cost per serving (if you want thrifty chocolate baking, try these instead) but if you need a really impressive, delicious desert that’s cheaper than anything store-bought for a special occasion, then look no further.

From Nigella’s How to be a Domestic Goddess

Ingredients for 6 chocolate pots

50g softened, unsalted butter
350g good quality dark chocolate
150g caster sugar
4 large eggs, beaten
1 tsp vanilla extract
50g plain flour

1. Pre-heat the oven to 200℃/Gas Mark 6 and pop a baking sheet in the oven to heat. Grease or line 6 ramekins

2. Melt the chocolate (either in the microwave or in a heatproof bowl over a pan of simmering water) and set aside to cool slightly

3. Cream the butter and sugar together and then gradually beat in the eggs, then the vanilla

4. Mix the flour in and, once combined, add the cooled chocolate and mix until smooth

5. Divide the batter between the ramekins

6. Take the hot baking sheet from the oven and quickly transfer the ramekins on to it

7. Bake in the centre of the oven for 10 minutes and then serve immediately (preferably with cream or ice cream!)


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