Molten Chocolate Babycakes
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 4tablespoons soft unsalted butter, more for greasing dishes
- 12ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
- 4large eggs
- Salt
- ¾cup superfine sugar
- 1teaspoon vanilla extract
- ⅓cup flour
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
508 calories; 28 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 4 grams dietary fiber; 55 grams sugars; 7 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
- Step 2
In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
- Step 3
Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.
Private Notes
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Cooking Notes
Elizabeth
What kind of baking dish looks like a muffin paper, please? This is a serious question.
lorna
I'm sorry, when are you supposed to stash these in the refrigerator, per Nigella? Before or after baking? Are you reheating them, or storing the batter (which it seems would lose volume).
Kat
Easy to make the batter ahead, pour in muffin-tins lined with cupcake papers, and store in fridge until dinner. Remove from frig an hour or so ahead of dessert, so it comes to room temp. Pop them in over for about ten minutes, following directions. Any leftover cakes can be frozen, popped in microwave for about 30 secs, and enjoyed later. The microwaved ones will cook a bit more and lose some of the molten quality, but are still yummy. These are a hit every time, and SO easy.
Margaux Laskey, Staff Editor
The testers used parchment paper cupcake liners, Elizabeth, but you could use cupcake molds without liners. Just be sure to butter them well.
Joyce
The original Nigella recipe says that you can make the batter ahead of time, refrigerate in the molds for a few hours, then bake. Reheating them would firm up the inside too much.
ramona
http://www.kingarthurflour.com/learn/tools-and-pans.html this web site shows all kinds
Jan Frank
I used 4 ounce ramekins (parchment paper and buttered) and cooked for 11 minutes. Came out great.
Jock
I made these when the recipe first appeared in 2005. For a while it was my "go to" dessert for company. I even brought them to small pot-luck dinners and used the host's oven.
And yes, it really works!!
Suzy
I just made these for the first time. Doubled the recipe for 12 servings. I used paper liners in a regular muffin tin as suggested, and had enough batter for at least 18, possibly more! So I wonder how many the regular recipe would have made??
Jesse
Made in a cupcake tin. Cut the sugar in half. Fantastic.
Diana
What will happen if I use 100% cacao unsweetened chocolate?
CDub
I made these as mini babycakes in a mini muffin tin. The recipe made 18 of them,and they only needed about 1 1/2 minutes to bake! Super fun and delicious niblets of goodness. I brushed butter in the tin before pouring batter in, and also made the batter a day ahead. Turned out great.
sandra
Any body ever make this with gluten free flour?
hi
Can I use regular granulated sugar instead of superfine sugar?
Sheila Pulver
Made these with my grandkids. The recipe was so easy and they were so good! We didn't refrigerate batter. We used cupcake liners in a muffin tin, and the paper peeled off easily.
Janet
Anything for altitude adjustment?
Tori
This is a pretty forgiving recipe; you can probably make it without adjustment. You don't need to adjust leavening agent since there already isn't any. Altitude can make baked goods dry but they're underbaked and melty in the middle anyway. Check them earlier than the recipe says and you should be fine. They may also be more prone to sticking, so be sure to butter well. I use cupcake linings - makes more cakes but they come out pretty easily when cooled.
Pattywb
I've made these many times. You can do the batter and put in ramekins and refrigerate until you want to cook. I turn the oven on and put baking sheet in oven to heat. Half way through dinner I take the ramekins sandpit them on the hot sheet and cook 10-12 minutes
Julie
Patty, what do you mean by "sandpit" the ramekins? Sorry, I'm a dope. Thanks, Julie
JJ
Try with almond or coconut flour
Doris
I made in individual springform pans and they were a huge success. This recipe made 4.
robin
Has anyone tried this with coconut oil instead of butter? I’m cooking for someone who can’t eat dairy.
Suzy
I just made these for the first time. Doubled the recipe for 12 servings. I used paper liners in a regular muffin tin as suggested, and had enough batter for at least 18, possibly more! So I wonder how many the regular recipe would have made??
Shirley
Could these be made in cupcake pans? To make 12 instead of 6?
esther
Has anyone tried these at high altitude. I live at 7000ft and I'm wondering if I'd need to make adjustments.
jcEmCity
Lower fat/calorie version: Substitute 6 Tbs 2 tsp egg whites for 3 whole eggs Reduce sugar to 1/2 c, using 50/50 sugar/splenda
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