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Molten chocolate cakes

SallyBR's picture

Molten chocolate cakes (post #63451)

in

I will try to make those for dessert tonight - I have a recipe Nigella Lawson's How to be a domestic goddess -


it says they can be made in advance, placed in the refrigerator and baked for 12-14 minutes at 400F


Her recipe is very simple - she beats the eggs without even separating eggs and yolks. It sounds like even I could do it.  


Any special advice for making those disaster-free?


merci...


 

 

Risottogirl's picture

(post #63451, reply #1 of 19)

No secrets with that recipe. That is one of the simplest, I have seen. I showed it to my cooking impaired Mom and now she uses it for her "signature dessert" served with a coulis of whatever colorful fruit is in season or available. She has used passion, kiwi, mango as well as raspberry.


You can even make it more in advance than she says.


I was 32 when I started cooking; up until then, I just ate
Julia Child

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

SallyBR's picture

(post #63451, reply #2 of 19)

THANK YOU!


that settles it - I'm making those!


 


 

 

Jean's picture

(post #63451, reply #3 of 19)

Would you please post the recipe? I have Nigella Bites, but not the Domestic Goddess book.  thanks.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
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SallyBR's picture

(post #63451, reply #4 of 19)

Molten Chocolate Baby Cakes


scant 1/4 cup soft unsalted butter, plus more for greasing


12 ounces best bittersweet chocolate


1/2 cup sugar


4 large eggs, beaten with a pinch of salt


1 t vanilla extract


1/3 cup all purpose flour


 


6 individual 6-ounce custard cups, buttered / baking parchment.


 


Preheat the oven to 400F, putting in a baking sheet at the same time. Lay 3 of the custard cups 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 cups.


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 inthe cooled chocolate, blending it to a smooth batter.


Divide the batter between the 6 custard cups, quickly whip the baking sheet out of the oven, arrange the little cups on it and replace in the oven.  Cook for 10-12 minutes (extra 2 minutes will be needed if the puddings are refrigerator=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 cream, the same unwhipped in a pitcher, creme fraiche, custard, or ice cream.


Serves 6.


 


from Nigella Lawson - How to be a Domestic Goddess



edited to add: she says she got the recipe from James McNair, "America's gastro-compendium made flesh"


Edited 3/6/2005 10:39 am ET by SallyBR

 

Jean's picture

(post #63451, reply #5 of 19)

Thank you, thank you. Sounds like an Easter dessert to me.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
venturedone's picture

(post #63451, reply #8 of 19)

Thanks for posting the recipe.  I'm going to give it a try today.  They sound easy and yum.

 


Harebrained lagomorph, prestidigitations exist for pre-adolescents.

 

Harebrained lagomorph, prestidigitations exist for pre-adolescents.

deejeh's picture

(post #63451, reply #11 of 19)

These sound perfect for a dinner party this coming weekend.  Question, though -


Is there any danger of the ramekins breaking/cracking if they're cold out of the fridge when you place them on the preheated baking sheet? 


deej

venturedone's picture

(post #63451, reply #12 of 19)

Is there any danger of the ramekins breaking/cracking if they're cold out of the fridge when you place them on the preheated baking sheet? 


There might be.  However, one of mine has a hairline fracture and it did not crack apart when I put it onto the baking sheet yesterday.  I wouldn't want to speak for all ramekins.  ;-)


The cakes were delicious.


 


Harebrained lagomorph, prestidigitations exist for pre-adolescents.

 

Harebrained lagomorph, prestidigitations exist for pre-adolescents.

deejeh's picture

(post #63451, reply #13 of 19)

Thanks - I'll put away that vision of an exploding ramekin...


deej

Risottogirl's picture

(post #63451, reply #6 of 19)

Jean, the book is at home in MA (or possibly at Mom's in Maine) and I am in Paris! Possibly someone else has the book and would be kind enough to do so?


I have done it in small heart shaped molds for St, Valentine's Day - with a red berry coulis and candied rose petals.


Desserts have to be SERIOUSLY easy for me to bother with them. I have the phone numbers of good patisseries (at home and here) on speed dial :)


These are DEAD easy.


 


Edited to say -I FORGOT about the James McNair connection. he does some beautiful little single subject cookbooks and he is an accomplished chef and food writer. He was a client of my SO's in SF (which I didn't know) and SO invited him  home for dinner one night on the spur of the moment. SO didn't call, they just showed up! I was slightly flustered and VERY annoyed at SO (he has never done that again on threat of slow death) but managed to calmly pull together a respectable 3 course meal. Mr. McNair is a gracious gentleman and a talented cook and writer.



I was 32 when I started cooking; up until then, I just ate
Julia Child


Edited 3/6/2005 1:02 pm ET by RISOTTOGIRL

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Jean's picture

(post #63451, reply #7 of 19)

Thanks to Sally I have it. Raspberry coulis with it sounds wonderful, but candied rose petals would be too over the top for my family. LOL


Your SO must have great confidence in you.  My DH would never dare do that to me, for more reason than one. ;-)


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Risottogirl's picture

(post #63451, reply #9 of 19)

Your SO must have great confidence in you.  My DH would never dare do that to me, for more reason than one. ;-)


Confidence? I don't know if that was it, but believe me, he has never done it again and he never will. I was LIVID! He doesn't even dare tell the story, I usually do if it come up.


WHAT was he thinking??? Men are SO freakin' CLUELESS sometimes, no make that MOST of the time.



I was 32 when I started cooking; up until then, I just ate
Julia Child


Edited 3/6/2005 2:35 pm ET by RISOTTOGIRL

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

SallyBR's picture

(post #63451, reply #10 of 19)

Ok, I DID IT!


Gosh, it turned out great - next time I will cook for one extra minute - but now I know exactly what to look for when taking them off the oven.


I served with vanilla ice cream -


now, get this - girlfriend number 2 saw Nigella's cookbook and said - oh, I have two of her cookbooks, she is great!  (at this point, Phil and I almost melted, because none of the previous girlfriends knew how to boil an egg.... :-)   - so, she opens it and the book was marked on the molten chocolate cakes. Phil said: that's what Sally is making for dessert....


She opened her eyes very wide - NOOOOO!  Serious?  This is my FAVORITE dessert, I cannot believe you are making it!


So, I scored a few points last night, definitely...


(she is very impressed by our cooking - last time we had cheeseburgers she was in awe because the buns were homemade... )


I think these molten baby cakes will be on my next dinner party menu - it is dead easy and will impress the guests.


 

 

Risottogirl's picture

(post #63451, reply #15 of 19)

I told you!


Seriously, my mom gets a ton of mileage out of this recipe simply by varying the garnish! It is that easy.


Always nice to score points with the girlfriends. But that other piece of work should be trying WAY harder to score points with YOU, m'dear!


I was 32 when I started cooking; up until then, I just ate
Julia Child

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

StevenHB's picture

(post #63451, reply #14 of 19)

Men are SO freakin' CLUELESS sometimes, no make that MOST of the time.


I take offense to the slur ;)  I think that I'd be worried that we didn't have enough raw materials for a good meal in a similar situation.


Seriously, I think that you should look at this as an opportunity to brag.  You had to cook for a celebrity cookbook writer, given NO warning or prep time, and survived.



Without coffee, chocolate, and beer, in that order, life as we know it would not be possible

Without coffee, chocolate, and beer, in that order, life as we know it would not be possible
Risottogirl's picture

(post #63451, reply #16 of 19)

Sorry, no offense intended...but surely you get what I mean :)


I have to say it probably turned out fine in SF because of what is readily available there, much more so than it might have in MA where we live now. Not that we cannot get most things, it just takes more effort and the seasons are more of an issue.


I was 32 when I started cooking; up until then, I just ate
Julia Child

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Astrid's picture

(post #63451, reply #17 of 19)

Does the parchment just lift off the cakes ok? Or did you grease it?

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
SallyBR's picture

(post #63451, reply #18 of 19)

Parchment lift off without any problems - I did not grease the parchment, just the custard cup


I think it's important to leave them in the oven until the center of the cake turns opaque, does not have any "liquid-look" - in my case they would need an extra minute or so. Next time they will turn out perfect, I am sure


 


 

 

Astrid's picture

(post #63451, reply #19 of 19)

Thanks!

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson