I called this home-made ‘Death by Chocolate’ … my favourite from Nigella’s How To Be A Domestic Goddess.
50 g soft unsalted butter, plus more for greasing
350 g best dark chocolate [I used a mixture of 50% cocoa and 70% cocoa, Nestle chocolate]
150 g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50 g plain or Italian OO flour
6 individual pudding moulds, buttered
Preheat oven to 200° C/gas mark 6; putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw round them, remove, and then cut out the disc as marked. Press them all into the base of the tins.
Melt the chocolate and let it 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 it to a smooth batter.
[Once again my butter was not soft enough so it was quite stiff to beat. I think it also made the overall mixture quite stiff so it didn't really pour out into the moulds.]
Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the little tins on it and replace in the oven.
Cook for 10-12 minutes (the extra 2 minutes will be needed if the puddings are fridge-cold when you start) and as soon as you take them out of the oven, tip out these lucious babycakes onto small plates or shallow bowls.
Serve these with whipped double cream, the same unwhipped in a jug, crème fraîche, or crème anglaise or ice- cream.
Since there were only two of us eating these, I baked them on three separate days. The first time was on the day I made them so I put them in for 10 minutes. After that I had to keep them in the fridge so I warmed them up a little in the microwave (30 seconds) before putting them in the oven for 11 minutes.
Make sure the butter is soft. The mixture turned out quite firm and didn’t settle well into the moulds. It should have been more liquify instead of my stiff batter.
I need to get the proper pudding moulds for this. I think the ramekins I used were a bit too wide so it may have affected the cooking time. It still tasted fantastic but given how yummy these were I don’t mind investing in the tins for my next attempt.