Nigella's finished product....
and our end result.
The cake mix which we could have eaten as is.....I have been watching a staggering amount of Master Chef Australia lately with the side effect being that at 8pm most nights I am inspired to get the cook books out and attempt dishes I've never cooked before. Couple that with our chickens supplying more eggs than we can eat at the moment and a nine year old child who is more inspired by Master Chef than me, means there has been some serious baking going on in our home.
Which leads me to share with you the dessert we made last night. The recipe is 'Molten Chocolate Babycakes' from Nigella's 'How to Be a Domestic Goddess'. This recipe had come with great reviews (my sister in-law baked it for a family gathering a few weeks ago and they couldn't stop talking about how good they were). So last night we set out out to see if they were worth the hype and I can tell you, they absolutely are. So here's the recipe. Enjoy!
Nigella's Molten Choclate Babycakes
50 g soft unsalted butter, plus more for greasing
350 g (12 oz) best dark chocolate
150 g (1/2 cup) caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50 g (1/3 cup) plain flour
6 individual pudding moulds, buttered(I used cupcake patties)
Baking paper
Preheat oven to 200 C; put baking sheet in. Draw around pudding mould on baking parchment and cut out six circles; line bottom of tin with baking parchment (or cook them in a muffin tray).
Melt 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. 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). As soon as you take them out of the oven, tip the babycakes onto a small plate or shallow bowl. Serve with whipped cream or ice- cream.
350 g (12 oz) best dark chocolate
150 g (1/2 cup) caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50 g (1/3 cup) plain flour
6 individual pudding moulds, buttered(I used cupcake patties)
Baking paper
Preheat oven to 200 C; put baking sheet in. Draw around pudding mould on baking parchment and cut out six circles; line bottom of tin with baking parchment (or cook them in a muffin tray).
Melt 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. 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). As soon as you take them out of the oven, tip the babycakes onto a small plate or shallow bowl. Serve with whipped cream or ice- cream.
Posts
3 comments:
Looks beautiful, will give it a try!
oh no i was finally tucked in and having a read of my fav blogs, and look what you've done , now I want these yummy little treats like, right now ;)
thanks for sharing the recipe, sounds (n looks) delicious.
Absolutely delicious! Love Nigella...
Post a Comment