Ingredients
Half stick soft unsalted butter, plus more for greasing
12oz bittersweet chocolate
three quarters cup sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
third of a cup flour
6 individual pudding moulds, buttered
Method
Unless you are making these up in advance, preheat the oven to 400F, putting in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking paper. Draw round them, remove, and then cut out the discs as marked. Press them all into the base of the tins.
As you all get to know me over the next few years you will learn I have a weakness and a passion for four things in life, chocolate, dark chocolate, milk chocolate and white chocolate
These choc cakes are gorgeous, you open the tiny cakes like cupcakes and the inside is liquid chocolate
Molten Cake
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.
When you break into these you have a cake with a soft molten center which are perfect with icecream
See more wedding cake recipes here!
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