Molten Chocolate Babycakes

Molten Chocolate Babycakes

scant 1/4 cup soft unsalted butter, plus more for greasing
12 ounces best-quality bittersweet chocolate
1/2 cup sugar
4 large eggs, beaten with a pinch of salt
1.5 teaspoons vanilla extract
1/3 cup AP flour
equipment: 6 individual 6-ounce custard cups, buttered and baking parchment

Unless you are making these up in advance, preheat the oven to 400 degreesF, putting in a baking sheet at the same time. Lay 3 of the custard cups on a sheet of doubled baking parchment. Draw round the base, remove and cut out the discs as marked. Press them all into the base of the cups.

Melt the chocolate and allow to 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 into a smooth batter.

Divide the batter between the 6 custard cups, quickly whip the baking sheet out of the oven, arrange the little cups on it and replace in the oven. Cook for 10-12 minutes (extra 2 minutes needed if the puddings are refrigerator cold when you begin), and 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, the same unwhipped in a pitcher, creme fraiche, custard or ice cream.

Serves 6.
from Nigella Lawson's How to be a Domestic Goddess

original posting here