Mars: Molton Chocolate Babycakes

Awesome recipe by Nigella Lawson! Sush used to make this all the time (well not all the time, only when I make puppy eyes) in Warwick! I didn't have all the ingredients just now, so i tweaked the recipe here and there and it turn out looking absolutely yummifying!

INGREDIENTS
50g soft unsalted butter, plus a little more for greasing
350g best dark chocolate [ I didn't have enough at home and was too lazy to go buy, so I sacrificed some of my Milo~ My babycakes has a malty smell to it too! ]
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
50g plain flour
6 individual pudding moulds, buttered
Baking parchment


METHOD
1. Unless you are making these up in advance, preheat the oven to 200ºC/gas mark 6,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. [ I didn't have any pudding moulds, so I used my muffin tray - yes~ it came out muffin like~ but the centre was still gooey and molton! ]

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. 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. Serve these with whipped double cream, the same unwhipped in a jug, crème fraîche, crème anglaise or ice
cream.

I am a self confessed chocoholic and one of these little babies can just cure that craving for a WEEK!!

Happy Ramadhan everyone!