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Friday, January 11, 2013

Molten Chocolate Babycakes

I really make full use of my 'new' collection of Nigella Lawson cookbooks which I bought from the recent book warehouse sale.  This time, the recipe is from her book entitled 'How to be a Domestic Goddess'.  After eating this wonderful dessert, I do feel like I'm the Domestic Goddess! minus her exotic good looks. of

Have you ever eaten Molten Choc Cake or Pudding at the Chilies or TGIF (Thank-God-It's-Friday) Restaurants?  This cake is to die for.  If you are crazy over this cake and not wanting to pay so much for it, well, here's the secret recipe and it doesn't even cost a small hole in your pocket either.  Best thing about doing desserts yourself, is that you can adjust the sweetness.

So easy to make.  That's why I did it.  A winner with my family for sure!

You can make the batter in advance, a few hours or even a day ahead if you like.  Put it in ramekins and keep it in the fridge until you want to bake them.

Molten Chocolate Babycakes
(makes 6 individual 6-ounce custard cups)

scant 1/4 cup soft unsalted butter, plus more for greasing
12 ounces best bittersweet chocolate
1/2 cup sugar (i used a little less than 1/2 cup)
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
1/3 cup all-purpose flour
6 individual 6-ounces custard cups, buttered
baking parchment

  • Unless you are making these in advance, preheat the oven to 200dC, putting in a baking sheet at the same time.  Lay parchment paper into the base of the cups.
  • Melt the chocolate and let 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 to a smooth batter.
  • Divide batter between the 6 prepared cups/ramekins, quickly whip the baking sheet out of the oven, arrange the little cups on it and replace in the oven.
  • Cook for 10-12mins (extra 2 ins will be need if puddings are refrigerator-cold when you start) and as soon as you take them out of the oven, tip out these babycakes onto small plates or shallow bowls.  Serve with whipped cream, creme fraiche, custard or ice cream.
These beauties are simply luscious and delicious.  The chocolate oozes out when you break the cake which is simply marvelous.  I hope I tempt you enough for you to want to try at making them.


  1. Yup I love the one at TGIF! And yours looks like that one!

  2. No wonder it sounds familiar when I saw the title! Ha! This was one of the "bookmarked" that I have yet to make! Yum, yum! Are you making this again...?? Let us know, ya...!!!

  3. I so very loveeeeeeeeeee lava cakeeeeeeee.......and this is super mega yummmmmssss.
    17:02 .......:)

  4. Hi, wow.......this is definitely to die and to live for kind of cake. Look really good especially with the ice cream. Yummy!

    Have a nice weekend.

  5. good evening domestic goddess, i also grabbed a copy of this book at the sale. No, i havent started become a domestic goddess new..heehee..shall wait:)

  6. What a perfect rendering of this dessert. It looks wonderful and I'd love to have one of your petite cakes. I hope you are having a great weekend. Blessings...Mary

  7. I always get good recipes from Nigella Lawson and this choc pudding must be very very good! Why pay so much at a restaurant when you can make this yourself!

  8. I love Nigella's recipes! Your choc pudding looks fabulous!

  9. LoveNigella recipes and this look fantastic!!

  10. Now this is what I call THE melting moment! Love the melting chocolate oozing it's way out! So tempting & inviting! YUM

  11. I've only eaten this cake once and really loved it. Thanks for sharing now I have to make it soon:)

  12. served with ice cream and I'm in heaven :)

  13. It looks like you've got these little puddings spot on...that oozing chocolate centre is guaranteed to tempt a few people away from their new year's healthy eating resolutions! :-)


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