James McNair’s Molten Chocolate Babycakes
🕒 Cook Time: 17 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 37 minutes
Description:
Indulge in the decadent delight of James McNair’s Molten Chocolate Babycakes, a dessert that tantalizes the taste buds with its fudgy centers and rich chocolatey goodness. The key to experiencing the ultimate pleasure from these babycakes is timing their preparation just right so they can be served piping hot from the oven, ensuring the irresistible sensation of molten chocolate with every bite.
Recipe Category:
Dessert
Keywords:
- Kid Friendly 🧒
- Less Than 60 Minutes ⏱️
- Oven 🌡️
- Small Appliance 🍮
Nutritional Information (Per Serving):
- Calories: 229.7
- Fat Content: 9.2g
- Saturated Fat Content: 4.7g
- Cholesterol Content: 156.3mg
- Sodium Content: 96.2mg
- Carbohydrate Content: 31.6g
- Fiber Content: 0.2g
- Sugar Content: 22.7g
- Protein Content: 5.2g
Recipe Yield:
6 servings
Ingredients:
- 12 oz bittersweet chocolate
- 3/4 cup unsalted butter
- 2/3 cup granulated sugar
- 1/8 tsp salt
- 4 large eggs
- 1/2 cup cake flour
- 1 tsp pure vanilla extract
- Powdered sugar for dusting
Instructions:
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Preheat and Prepare: Position oven racks to ensure the cakes will bake evenly in the middle of the oven. Preheat the oven to 400°F (200°C). Grease and line six 6-ounce custard cups or soufflé dishes. To line the cups, lightly grease the bottom and sides with room-temperature solid shortening using a pastry brush. Place each pan on a sheet of parchment paper, trace around the bottom with a pencil, then cut out the traced shape with scissors. Lay the parchment in the pan and smooth out any wrinkles with your hand. Optionally, lightly brush the paper with more solid shortening for easy removal after baking.
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Melt the Chocolate: Melt the bittersweet chocolate and set it aside to cool slightly.
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Prepare the Batter: In a bowl or food processor, combine the unsalted butter, granulated sugar, salt, and eggs. Beat with an electric mixer at medium speed or process until well blended. Add the cake flour and blend until smooth. Stir in the vanilla extract and the cooled melted chocolate until the batter is smooth and well combined.
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Divide and Bake: Divide the batter evenly among the prepared baking dishes, smoothing the surfaces with a small rubber spatula. Place the dishes on a baking sheet to facilitate easy transfer to the oven. Bake until the tops are well puffed, approximately 17 minutes.
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Cool and Serve: Remove the baking dishes from the oven and let them cool on a wire rack for about 5 minutes. Run a thin knife blade around the sides of each cake, then invert them directly onto individual serving plates. Peel off the parchment paper.
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Final Touch: Sift a little powdered sugar over the tops of the cakes for a delicate finish.
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Serve with Style: For an extra touch of elegance, follow James McNair’s recommendation for serving by spooning custard sauce or creme anglaise around each cake. Add dollops of mango and raspberry purees and swirl with a wooden skewer for a visually stunning presentation. Alternatively, adorn with edible gold leaf for a luxurious garnish instead of powdered sugar.
Indulge in the sheer decadence of these Molten Chocolate Babycakes, where each spoonful offers a symphony of flavors and textures, leaving your taste buds craving for more. Whether it’s a special occasion or just a craving for something sweet, these babycakes are sure to impress and delight all who have the pleasure of tasting them.
