Recipe: Molten Chocolate Babycakes (Nigella Lawson)

MOLTEN CHOCOLATE BABYCAKES

"You can make the batter in advance, put it in the cups and keep in the fridge until baking."

Scant 1/4 cup unsalted butter, softened (plus more for greasing cups)
1/2 cup sugar (plus more for sprinkling in cups)
12 oz bittersweet chocolate
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
1/3 cup flour
Whipped cream, creme fraiche or ice cream (for serving)

Unless you are making these in advance, preheat the oven to 400 degrees F, putting in a baking sheet at the same time.

Butter 6 (6 oz each) ramekins or custard cups and sprinkle with sugar.

Melt the chocolate and set aside to cool slightly.

Meanwhile, cream together the 1/4 cup butter and 1/2 cup sugar, and gradually beat in the eggs and salt, then the vanilla. Add flour, and when all is smoothly combined, scrape in the cooled chocolate, blending to make a smooth batter.

Divide the batter between the 6 custard cups. (May be refrigerated at this point.)

TO BAKE:
Quickly whip the hot baking sheet out of the preheated 400 degree F oven, arrange the little cups on the baking sheet and replace in the oven.

Bake for 10-12 minutes (the extra 2 minutes will be needed if the puddings are refrigerator-cold when you start). Do not overcook or you'll have brownies rather than molten cake.

TO SERVE:
As soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve with whipped cream, creme fraiche or ice cream.

Makes 6 individual cakes (If the baking cups are larger than 6 ounces, it will yield 5.)
Adapted from source: How to Be a Domestic Goddess by Nigella Lawson