If there was ever an easy to make, gloriously indulgent dessert for a dinner party, that you can prepare in advance - this is it. I’ve been making these for years and every time they have turned out perfectly.
The key is to invest in a set of small, metal pudding moulds, prepare them well so the babycakes don’t stick and lastly err on the side of under-cooking them. You’ll always be forgiven for extra runny babycakes, but never for being too dry!
I always make these in advance (usually the day I’m going to bake them) and store them in the fridge until needed. However I have been known to leave them in the fridge for up to three days and they still tasted great.
The recipe has been taken directly from Nigella Lawson's "How to be a Domestic Goddess", and is so perfect I wouldn’t even attempt to alter it.
50g soft unsalted Butter, plus more for greasing
350g Dark Chocolate, 70% coco solids
150g Caster Sugar
4 large Eggs, beaten with a pinch of salt
1 teaspoon of Vanilla Extract
50g Plain Flour
If you’re not making these in advance preheat your oven to 200°C.
You need to create 6 liners for the bottom of the pudding moulds, so sit a mould on the baking parchment and draw six circles (or 3 if you double up the parchment) the size of the mould base. Cut these out and set aside.
Melt some butter and using a pastry brush paint the inside of each mould with the butter and then lightly flour each mould to stop them from sticking. Place a parchment disc at the bottom of each mould and smooth it out using your finger.
Melt the chocolate and let it cool.
Cream the butter and sugar together in your stand mixer (or by hand), then gradually beat in the eggs & salt, then the vanilla. Add the flour and blend to a smooth batter.
Divide these equally between the six moulds, pop them onto a baking tray and put in your preheated oven for 10-12 minutes, or alternatively leave them in the fridge until later.*
Once baked, turn them out onto the dessert plates and serve with whipped double cream (my favourite), crème fraîche or vanilla ice cream. * Remember to take the moulds of the fridge for 30 mins before cooking to bring them to room temperature. If you forget… add an extra two minutes to the baking time.
Makes 6 individual babycakes