Roses are red

Violets are blue

But we’re more partial

To a more neutral hue

A cue then for some chocolate, of course. Whether you want to say those three words to a special someone or to yourself (why not?), tuck into this tasty treat. It’s a perfect dessert, too and if you do love a spot of colour, strawberries or raspberries are a perfect addition. Make the mixture ready in advance and keep in the fridge then just serve straight from the oven when you’re ready.

Happy Valentine’s Day

Love, Papaya


Molten Chocolate Cakes

INGREDIENTS

Serves: 6

  • 50 grams soft unsalted butter (plus more for greajsing)

  • 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

You will need 6 individual ramekins, buttered.

  1. Unless you are making these up in advance, preheat the oven to 200ºC/180ºC fan, 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 cream or ice cream and some fresh berries.


Recipe from https://www.nigella.com/recipes/molten-chocolate-babycakes