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Archive for March 26th, 2011

Yes. These are seriously good. I’m a firm believer in dessert before/instead of dinner, not to mention the use of food to butter somebody up. Now if you make these you shall be in the good books for at least weeks if not months…

In the mood I was in on one glorious Friday, I was craving something between some kind of brownie, some kind of fudgy chocolate cake. I was discussing this (a common topic) with some of the girls in the tutorial room when everyone seemed to simultaneously come up with ‘lava cakes’, or ‘melty yummy chocolate things’ if one were to go by my original thought. And would you know it, Nigella had a recipe for them and I had the recipe in my grasp! I may have added a wee biteen more sugar, which I think stood to it. I’ve had these in some restaurants and it’s just not actually sweet enough, so I didn’t take that chance.

The chocolate: I used a mixture of a 60% and also a 73.5% gorgeous Claudio Corallo chocolate that I’ve been meaning to use for ages. It has cocoa nibs in it and is just delicious.

Ingredients: (this makes six – maybe double the recipe)

12 oz chocolate – see above!

70g butter

180g castor sugar

4 eggs, beaten

Wee pinch of salt

1 tsp vanilla extract

50g flour

6 custard/pudding tins – the wee ones. I also used some ramekins but the custard tins worked better!

Baking non stick paper

Method:

Pre-heat the oven to 200 degrees, and put in a plain tray.

Trace and cut out little circles for the bottom of the tins. Butter them, pop in the parchment, and butter a wee bit more! You don’t want these little gems to stick.

Melt the chocolate in a heat-proof bowl over simmering water and set aside.

Cream the butter and sugar.

Gradually beat in the eggs bit by bit along with the salt and vanilla. Add the flour and combine until it’s all mixed in.

Add in the cooled (ish) chocolate and beat it until it’s a nice smooth batter and divide evenly between the six tins.

Take your heated tray out of the oven and pop the tins onto it. Return to the oven for 10-12 minutes.

When done, gently remove, turn upside down onto your plate and gently tap the top. It should slide out pretty easily.

Give it a dusting of icing sugar and watch this happen…

Sarah Nicholson is a medical student who, when not staring at medical books that weigh more than a small child, tends to wander around the kitchen spilling flour and devouring chocolate at a rate that could challenge Usain Bolt. Has a penchant for polka dots and puppies. Also runs the monthly Irish Foodies Cookalongs. Find her at Cake in the Country or at @cakeinthcountry on Twitter.

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