Saturday, June 03, 2006

Nigella's Molten Chocolate Babycakes

Nigella's Molten Chocolate Babycakes

As you may have noticed there has been a slight chocolate explosion on this blog, and i guess in my kitchen. Starting from this post I have made about four other desserts using chocolate. All of these creations come as a result of an impulse bulk purchase of several different brands of chocolate. I bought three blocks of Lindt's Dark Coverture Chocolate, three blocks of Green and Black's Organic Dark Chocolate and two blocks of Michel Cluizel's Tamarina Chocolat Noir (all 70% cacao). I was quite literally like a kid in a candy store; I couldn't make up my mind and G was giving me the "can we go now-look" as we had another appointment to attend to. So there was a certain amount of haste in my choices, but nonetheless I was very pleased with my selection.

With the last remnants of chocolate I decided to make Nigella's Molten Chocolate Babycakes. The recipe is from her book How To Be A Domestic Goddess, but you can also find the recipeMax Brenner's in Paddington inspired this creation as that it somewhat resembled the chocolate soufflé on their menu. These babycakes are a lot denser and richer than Max's soufflé and they tasted absolutely divine, with each spoonful literally melting in your mouth. on her website. A recent visit to

If you are not a fan of chocolate, you want to steer very clear of this recipe because it is not at all subtle; however if you happen to be a lover of chocolate as I am, then this is one you must try. This almost-flourless cake, is as Nigella explains dead easy to make and if perhaps you are making them for a dinner party they can be prepared ahead of time and kept in the refrigerator until you are ready to bake. Make sure that your baking time is relatively short, about 10-12 minutes as that you want the inside of the cakes to remain soft and gooey. Eat them straight away so that all that warm chocolate gooey-ness isn't lost. I suggest pairing it with some vanilla bean ice cream or even a fruit sorbet. The tartness of the sorbet is a great compliment to the rich chocolate. It may be a good idea to have a glass of something nearby, one too large a spoonful has been known to get stuck down one's throat.

Nigella's Molten Chocolate Babycakes

melts in your mouth


Su-Yin -Décorateur said...

eee...this is my favourite recipe! I make them reaLLLY often!, too often for comfort haha they're SOoo good!
yours look delicious! bravo!

ps: ive tested this with white chocolate as well...i used a Cadbury Dream bar...although they don't turn out with a soft gooey center, its a yummy pudding like texture. Bake for only 9-10 minutes. Theyre great too!

Jen said...

Suyin- white chocolate... ill have to give that one a try sometime. Yeah these are great for those cold winter days, especially like the ones we've been havin.

Peanut said...

I too love these and am going to go make some now! Not so much death by chocolate, in our house we call it 'Chocolate Suicide' because you pretty much do it to yourself with these babies! :-D