Last night I got a bad craving for chocolate. Although K. kindly offered to whip up and bake some chocolate souffle for me, I declined, as I remembered the number of dirty dishes in the kitchen after his last attempt. Instead I went to my del.icio.us bookmarks and printed out Food Migration's recipe for molten chocolate cake. I gave the recipe to K., together with Nigella's recipe for molten chocolate babycakes and asked him to choose between the two. He went for the first one, as the idea of using 350 grams of chocolate for 6 small cakes (as requested by Nigella's recipe) seemed a bit excessive on a weekday night.
Only then did we realise that we don't have any bitter chocolate left in the house, so we used Manjari 64% Madagascar Plantation ("Rich, dark chocolate with a raspberry finish") from Edinburgh-based Coco Chocolate instead (yet another chocolatey farewell present I had got back in October). As you can see from the picture below, we left the cake in the oven for a minute too long, so it's not as molten as it should be. But we will be trying this recipe again soon, with a darker chocolate. And then, on one beautiful day, we'll try Nigella's chocoholic's dream, too..
Molten Chocolate Cake
Source: Food Migration
170 grams bittersweet chocolate
150 grams butter
160 grams sugar
75 g plain flour
Butter and sugar (or maybe sprinkle with cocoa instead, as per David's suggestions?) the insides of six small ramekins or pudding molds. Place on baking tray.
Melt chocolate and butter in a small saucepan.
Beat eggs and sugar together. Add the melted chocolate and butter mixture. Continue to beat for another five minutes.
Add flour, beat for two more minutes.
Pour mixture into prepared ramekins.
Bake in a 180 C oven approximately 8-10 minutes - NO MORE.
Dust with powdered sugar and serve warm. A good and slightly melted vanilla ice cream is a good accompaniment.
PS Shaun of Winter Skies, Kitchen Aglow has tried Nigella's molten chocolate babycakes - check out his post.