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Friday, 6 October 2017

Great Foster Bake Off - Week 5 - Pudding Week

Just a quick post this week. After seeing week 5 of the Great British Bake Off and seeing the decadent and delicious melting-middle chocolate puddings, I knew that would be our bake this week!

We found a really easy and simple recipe from Nigella - Molten Chocolate Babycakes.

We whipped these up one lunchtime. The kids pretty much love baking anything with lots of egg cracking, and lots of chocolate bowls to lick. This recipe pulled through on both of those fronts and not only that, it's a really quick and easy bake too.

We served ours with vanilla ice-cream which cut through the rich chocolate nicely. The recipe makes 6 servings, but BE WARNED, they are generous portions and we couldn't finish ours! Although, we did pop leftovers in the fridge and ate them the next day which was still extremely yummy and truffle like once cooled.

Gooey middled, rich chocolate, hot and sticky. The perfect bake.

Here's the recipe, enjoy!

Molten Chocolate Babycakes

serves 6
You will need 6 individual pudding moulds or ramekins, buttered.

Ingredients:

50 grams soft unsalted butter (plus more for greasing)
350 grams best dark chocolate
150 grams caster sugar
4 large eggs (beaten with pinch of salt)
1 teaspoon vanilla extract
50 grams plain flour (or Italian 00)


Method:

1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6/400ºF, putting in a baking sheet at the same time. Lay 3 of the moulds 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 tins. 

2. 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. 

3. 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. 

4. 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. 

5. Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.








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