From Nigella’s How To Be A Domestic Goddess. I made these last week when we hung out with family and ate bread and cheese snacks and then had these for dessert. They were SO SO good! They seem kind of fancy, but easy at the same time. In fact they are ingredients you probably already have on hand if you like to bake. I actually made them once people arrived and we were just hanging out in the kitchen. They bake for such a short time, and I served them right in the ramekins they were baked in with hand whipped cream on top (I am into whipping cream by hand now instead of using my mixer, it is so much smoother and lovelier).
Scant 1/4 c soft butter (plus more for greasing)
12 oz bittersweet chocolate
1/2 c sugar
4 lg eggs, beaten with a pich of salt
1 tsp vanilla
1/3 c flour
Use 6 oz, buttered baking cups.
1. Preheat oven to 400, placing a baking sheet in the oven at this time. Melt the chocolate and let it cool slightly. Crem together butter and sugar, gradually add eggs and vanilla. Now add flour. Lastly the chocolate, blending til smooth.
2. Divide the batter among the 6 cups. Place them on heated baking sheet. Cook for 10-12 mins (if you make the batter ahead of time and refrigerate it, you will need to an extra 2 mins of baking time). Eat now.
You can put parchment in the bottom of the baking cups if you want to tip them out after baking. I just left them in the ramies.
This is Nigella’s pic from the book, not mine!