Starting my first blog entry with something sweet – Chocolate Molten Cake!
This past Valentine’s Day fell on a weekday, so the BF and I decided to relax and enjoy a stress-free dinner at home instead of paying crazy prices for mostly “set menu” dinners at fancy restaurants.
To round off our dinner, I decided to try Nigella Lawson’s Molten Chocolate Babycakes. This recipe sounds fancy but is really one of the easiest desserts to make, and you can make the batter in advance, store it in little moulds, and then when guests arrive, pop them in the oven for that gooey gorgeousness.
You can view Nigella’s recipe here: http://www.nigella.com/recipes/view/molten-chocolate-babycakes-148
While the oven preheats at 200degrees celsius, channel your arts & craft abilities into cutting circles from parchment paper to fit the bottom of each mould.
Make sure to really butter up the moulds – don’t be shy! You want the babycakes to slide right out of the moulds when baked.
Melt high-quality dark chocolate in a glass bowl set over a simmering pot of water. I heard microwaving works too but wanted to class it up for V-day.
While the chocolate is becoming velvety smooth, in another bowl cream together the butter and sugar and gradually beat in eggs, salt and vanilla.
Fold the melted chocolate into the egg / butter batter – be careful that the chocolate is cooled or else you’ll end up with scrambled eggs! Pour combined mixture into little moulds.
Pop these little chocolate cups into the 200degrees celsius preheated oven, and cook for 15-20 minutes. The original recipe calls for 10-12 minutes but I would suggest baking them for 5-8 minutes longer. Tip them out of the moulds and serve with icecream – our choice was Haagen Dazs Macadamia Nuts flavour. I served them on these campy vintage Barbapapa for some added fun. Sometimes you just want to feel like a kid Enjoy!