The babycakes recipe is a big fave of mine -- I made it for a dinner party a few months ago and it was a major hit, and super easy to make. I served it with fresh whipped cream (not too sweet, because the babycakes are really sweet themselves) and a few fresh berries. The cakes themselves are still good the next day, and freeze nicely, though of course they don't stay molten.
Molten Chocolate Babycakes
by Nigella Lawson
Time: 25 Minutes
4 tablespoons soft unsalted butter, more for greasing dishes
12 ounces bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
3/4 cup superfine sugar
1 teaspoon vanilla extract
1/3 cup flour.
Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.
Yield: 6 servings.