Tuesday, November 2, 2010

Nigella's Molten Chocolate Babycake

Another winner from Nigella. You'd be surprised how this rich luscious ooey-gooey delectable dessert is actually quite low in fat .... well sort of. Compared to other recipes for molten chocolate cakes, the amount of butter required in this recipe is considerably less but it didn't compromise on richness and chocolatiness! And this recipe is very easy to prepare and the batter can be made in advance and kept in the fridge until ready to be baked. This scores big thumbs up from me!


Molten Chocolate Babycake
(adapted from Nigella Lawson's "How to be a Domestic Goddess" cookbook)

50g  soft unsalted Butter (I've used Salted Butter instead)
350g Dark Chocolate (I've used bittersweet chocolate)
150g Caster Sugar ( I've reduced the amount to 70g)
4 Large Eggs, beaten with a pinch of Salt (I've omitted the salt)
1 tsp Vanilla Extract
50g Plain Flour

1) Preheat oven to 200 ºC.
2) Melt the chocolate and let cool slightly.
3) Cream together butter and sugar and gradually beat in eggs, then the vanilla. Add in the flour and combine smoothly. Pour in the melted chocolate and blend till smooth batter.
4) Pour batter evenly between 6 greased and lined pudding cups. (I used muffin paper cups). Bake 10-12 mins. Please keep a close eye on  the cakes and do not overbake!  I usually take them out when the tops look dry and still jiggle when lightly shaken.
5) Turn out on serving plates immediately.
Serve these babies with whipped cream or ice cream.

Ooey-gooey silky smooth molten chocolaty centre ... DIVINE!

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