Best 2 Molten Chocolate Babycakes Recipes
Indulge in the ultimate chocolatey delight with our Molten Chocolate Babycakes, miniature masterpieces that will tantalize your taste buds. These individual-sized cakes boast a rich, fudgy center that oozes out upon every bite, enveloped in a tender and fluffy sponge. Each recipe in this article offers unique variations to cater to diverse preferences. Whether you desire a classic molten chocolate experience, a decadent salted caramel twist, or a touch of espresso intensity, we have the perfect recipe for you. Embark on a culinary journey with our Molten Chocolate Babycakes and prepare to be captivated by their irresistible charm.
Check out the recipes below so you can choose the best recipe for yourself!
MOLTEN CHOCOLATE BABYCAKES
This is a fancy restaurant dessert that's easy to make at home: mix up the little cakes, stash them in a fridge for a day and then take them out as you sit down to your meal, popping them in the oven just 10 minutes or so before serving them with a dollop of vanilla or pistachio ice cream. As each oven varies, it's worth having a practice run of these to see exactly how long the babycakes need to give them this glorious texture.
Provided by Nigella Lawson
Categories cakes, dessert
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- 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.)
- 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.
- 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.
Nutrition Facts : @context http, Calories 508, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 16 grams, Sodium 305 milligrams, Sugar 55 grams, TransFat 0 grams
MOLTEN CHOCOLATE BABYCAKES
Steps:
- Prepare the Creme Anglaise and refrigerate as directed until serving. Position the oven rack in the center of the oven and preheat to 400 degrees F. Butter six 6-ounce custard cups or souffle dishes. Set aside. Melt the chocolate and set aside to cool slightly. Combine the butter, granulated sugar, salt and eggs in a large bowl and beat with an electric mixer at medium speed, or mix in a food processor, until well blended. Add the flour and blend well. Add the vanilla and cooled chocolate. Blend until smooth. Divide the batter evenly among the prepared baking dishes. Smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes. Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates. Top each cake with a sheet of gold leaf or lightly sift a little powdered sugar over the tops of the cakes. Spoon a portion of the Crème Anglaise around each cake, then add dollops of mango and raspberry purees (if using) and swirl with a wooden skewer.
Tips:
- Use high-quality chocolate. The better the chocolate, the better the cakes will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing will make the cakes tough. Mix just until the ingredients are combined.
- Use a small spoon or cookie scoop to fill the muffin tins. This will help ensure that the cakes are evenly sized.
- Bake the cakes at a high temperature for a short amount of time. This will help create a molten chocolate center.
- Let the cakes cool for a few minutes before serving. This will help prevent the chocolate from running out of the cakes.
Conclusion:
Molten chocolate babycakes are a delicious and decadent dessert that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With these tips, you can make the perfect molten chocolate babycakes every time.
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