Nigella Lawson’s molten chocolate dessert is sure to taste utterly delicious with every bite.
Nicknamed “molten chocolate baby cakes”, the dessert can be baked in six ovenproof ramekins or pudding moulds.
“They’re easy to make,” Nigella promised. “[And] you can make the mixture up a few hours in advance.”
The pudding mixture, in the prepared tins, can be chilled in the fridge until you want to cook them, “which must be at the moment you’re ready to eat them”.
Here’s how to make Nigella’s moreish chocolate treat, which only requires six ingredients.
Molten chocolate baby cakes
Makes: six
Ingredients
- 50g soft unsalted butter (plus more for greasing)
- 350g dark chocolate
- 150g caster sugar
- Four large eggs (beaten with pinch of salt)
- One tsp vanilla extract
- 50g plain flour
Method
Preheat the oven to 200C (180C fan/gas mark six/400F), putting in a baking sheet at the same time.
Lay three 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.
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.
Divide the batter between the six moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
Cook for 10 to 12 minutes and, as soon as you take them out of the oven, tip out the baby cakes onto small plates or shallow bowls.
Serve these with whipped double cream, creme fraiche, or ice cream.
