How To Be A Domestic Goddess by Lawson Nigella

Author:Lawson, Nigella [Lawson, Nigella]
Language: eng
Format: mobi
Published: 0101-01-01T00:00:00+00:00

MOLTEN CHOCOLATE

BABYCAKES

These are the acceptable face of

culinary

cute:

their

intensity

guarantees the triumph of chic over

prettiness. And, what’s more,

they’re easy to make. You can make

the mixture up a few hours in

advance and put it ready and

waiting in the prepared tins in the

fridge until you want to cook them,

which must be at the moment you’re

ready to eat them. You might think

that preparing the tins sounds fiddly,

but in fact the job is just demanding

enough

to

make

one

feel

uncharacteristically competent in a

Blue Peter kind of a way, but not so

much that any actual dexterity is

required.

This recipe comes by way of

the great James McNair, America’s

gastro-compendium made flesh.

50g soft unsalted butter, plus more

for greasing

350g best dark chocolate

150g caster sugar

4 large eggs, beaten with a pinch of

salt

1 teaspoon vanilla extract

50g plain or Italian 00 flour

6 individual pudding moulds,

buttered

baking parchment

Unless you are making these up in

advance, preheat the 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

discs 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.

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

luscious babycakes onto small

plates or shallow bowls. Serve

these with whipped double cream,

the same unwhipped in a jug, crème

fraîche, crème anglaise or ice

cream.

Serves 6.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.