Boozy, buttery and oh-so-chocolatey, this brilliant babycakes recipe is a devilishly delicious dessert that oozes decadence with every bite!
Ingredients
Method
2) Preheat the oven to 230C/Gas 8.
3) Set a heat-proof bowl over a saucepan of simmering water. Place the chocolate and the butter into the bowl and let it sit over the heat until the chocolate begins to melt. Stir to combine and continue to heat until the mixture is smooth and the chocolate is completely melted. Remove from the heat.
4) In a large bowl, beat together the whole eggs, yolks and sugar until the mixture turns light and thick.
5) Pour the melted chocolate into the egg mixture. Beat in the flour until just combined. Do not over-mix the batter.
6) Butter 6 (110g) ramekins. Sprinkle each ramekin with 1 tsp cocoa powder and tap out the excess. Divide the batter among the ramekins. Drain the cherries and put a few cherries into the centre of each ramekin. Use a spoon to push the batter over the cherries to cover them.
7) Place the ramekins on a baking tray and bake for 7 to 9 minutes. The outside of the desserts will be set, but the centres will be soft.
8) To serve, invert each mould on a plate and let sit for 10 seconds. Slowly lift one side of the mould and the cake will fall out. (If the cakes won't easily come out, just serve them right in the cups.)
Note: These little desserts are easy to make ahead. Refrigerate them in the baking cups and when you're ready to bake, bring them up to room temperature and bake as above.
A Chocolate Babycake is as Gorgeously Gooey as it Gets!
This luxurious molten chocolate babycakes recipe combines the rich flavours of bittersweet chocolate, cognac, and orange, all crowned with a luscious, gooey centre. The cake's tender exterior, using butter, eggs, and flour, gives way to a cascading, velvet-smooth, molten chocolate core.
To elevate these iconic babycakes, chocolate recipes like this often include the zing of fruit, and this one is no different. Our recipe incorporates plump dried cherries soaked in a cognac and orange juice mixture, adding bursts of boozy fruitiness throughout. The orange zest introduces a layer of citrus that complements the deep chocolate flavour, and for the perfect finishing touch, serve these chocolate babycakes with a scoop of vanilla ice cream.
For variations on this chocolate babycakes recipe, consider switching the cherries with dried figs for a more intense fruit hit, experimenting with different types of brandy or whisky for unique flavour profiles, or serving with a dollop of coffee-spiked whipped cream for an extra-indulgent treat. These babycakes are a sensational showstopper for special occasions, and if you're looking for more chocolate wonders, try a towering chocolate-raspberry waffle cake, decadently delicious chocolate cheesecake brownies, or the naughty but nice chocolate-covered potato crisps!
