Molten Chocolate Babycakes
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons soft unsalted butter, more for greasing dishes
- 12ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
- 4large eggs
- Salt
- ¾cup superfine sugar
- 1teaspoon vanilla extract
- ⅓cup flour
Nutritional analysis per serving (6 servings)
508 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 55 grams sugars; 7 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.)
- Step 2
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.
- Step 3
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.
Private Notes
Comments
What kind of baking dish looks like a muffin paper, please? This is a serious question.
Easy to make the batter ahead, pour in muffin-tins lined with cupcake papers, and store in fridge until dinner. Remove from frig an hour or so ahead of dessert, so it comes to room temp. Pop them in over for about ten minutes, following directions. Any leftover cakes can be frozen, popped in microwave for about 30 secs, and enjoyed later. The microwaved ones will cook a bit more and lose some of the molten quality, but are still yummy. These are a hit every time, and SO easy.
I'm sorry, when are you supposed to stash these in the refrigerator, per Nigella? Before or after baking? Are you reheating them, or storing the batter (which it seems would lose volume).
Very heavy dense batter was concerning. But results were fabulous. Used 12 muffin tin with parchment paper liners cups for easy transfer to bowl with ice cream and raspberries.
Delicious! For some reason, they didn't set up very well...just a thin brownie layer. Cooked for about 16 minutes, too. Perhaps I should add more flour next time to account for higher altitude? Instead of 12 oz. bittersweet chocolate, I combined 12 Tbsp. cacao powder, 12 Tbsp. sugar, and 8 Tbsp. melted butter. Definitely will serve à la mode next time.
Hi - I am just guessing here, but it seems your substitution for the bittersweet chocolate likely led to the issue you had with the consistency. Just a thought....
Gluten-free variation -- I used tiger nut flour because it has the mildest flavor and soft texture compared to some of the other bean and nut blends. The consistency was perfect when I put it directly in the oven after mixing. The refrigerated test did not set as well. Would definitely make again.
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