Chocolate Babycakes Baby!
Molten Chocolate Babycakes
December 14, 2005
Time: 25 Minutes
4 tablespoons soft unsalted butter, more for greasing dishes
12 ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
¾ cup superfine sugar
1 teaspoon vanilla extract
1/3 cup flour.
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.)
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.
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.
Yield: 6 servings if you are on a diet, 2 servings if PMS or on a Christmas binge!
posted by MallenFamilyBlog @ 6:13 AM
2 Comments:
P. How do you get the "molten" center on these babies. I think there must be a truffle missing, some solid thing that you put into the center that melts as it bakes
P. After looking at the recipe again I may be wrong. All of that chocolate may come out of the batter and form a blob when you bake it. Looks like I have to try them
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