semmens
07-01-2003, 01:48 PM
MMMM with whipped cream!
Laura
* Exported from MasterCook *
Molten Chocolate Babycakes
Recipe By :Nigella Lawson
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsalted butter -- at room temperature
unsalted butter -- for greasing
12 ounces bittersweet chocolate
1/2 cup sugar
4 large eggs -- beaten with a pinch of salt
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Unless you are making these up in advance, preheat the oven to 400º, putting in a baking sheet at the same time. Lay 3 buttered 6-ounce custard cups on a sheet of doubled baking parchment. Draw round them, remove, then cut out the discs as marked. Press them all into the base of the cups.
Melt the chocolate (my notes: I use the microwave) and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now all the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to 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 (the extra 2 minutes will be needed if the puddings are refrigerator-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve these with whipped cream, the same unwhipped in a pitcher, creme fraiche, custard or ice cream.
Source:
"How to Be A Domestic Goddess"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 474 Calories; 42g Fat (68.8% calories from fat); 10g Protein; 33g Carbohydrate; 9g Dietary Fiber; 145mg Cholesterol; 46mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 8 Fat; 1 Other Carbohydrates.
NOTES : You can make the mixture up to a few hours in advance and put it ready and waiting in the prepared cups in the refrigerator until you want to cook them; once cooked they must be served immediately.
My notes: Cook's Illustrated recommends the Hershey's "Special Dark" bars found in the candy aisle and I have had fabulous results with this very affordable chocolate.
I rewarmed leftovers in the microwave the next day before removing them from the custard cups.
Nutr. Assoc. : 0 0 0 0 0 0
edited for that freaky spellcheck in MC!
Laura
* Exported from MasterCook *
Molten Chocolate Babycakes
Recipe By :Nigella Lawson
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup unsalted butter -- at room temperature
unsalted butter -- for greasing
12 ounces bittersweet chocolate
1/2 cup sugar
4 large eggs -- beaten with a pinch of salt
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Unless you are making these up in advance, preheat the oven to 400º, putting in a baking sheet at the same time. Lay 3 buttered 6-ounce custard cups on a sheet of doubled baking parchment. Draw round them, remove, then cut out the discs as marked. Press them all into the base of the cups.
Melt the chocolate (my notes: I use the microwave) and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now all the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to 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 (the extra 2 minutes will be needed if the puddings are refrigerator-cold when you start) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls. Serve these with whipped cream, the same unwhipped in a pitcher, creme fraiche, custard or ice cream.
Source:
"How to Be A Domestic Goddess"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 474 Calories; 42g Fat (68.8% calories from fat); 10g Protein; 33g Carbohydrate; 9g Dietary Fiber; 145mg Cholesterol; 46mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 8 Fat; 1 Other Carbohydrates.
NOTES : You can make the mixture up to a few hours in advance and put it ready and waiting in the prepared cups in the refrigerator until you want to cook them; once cooked they must be served immediately.
My notes: Cook's Illustrated recommends the Hershey's "Special Dark" bars found in the candy aisle and I have had fabulous results with this very affordable chocolate.
I rewarmed leftovers in the microwave the next day before removing them from the custard cups.
Nutr. Assoc. : 0 0 0 0 0 0
edited for that freaky spellcheck in MC!