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Molten Chocolate Babycakes

Individual chocolate cakes with molten centers.
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 cakes
Author Nigella Lawson


  • 1/4 cup unsalted butter softened (plus more for greasing the ramekins)
  • 12 ounces bittersweet chocolate coarsely chopped
  • 1/2 cup sugar
  • 4 large eggs beaten lightly with a pinch of salt
  • 1 generous teaspoon vanilla extract
  • 1/3 cup all purpose flour
  • 6 custard cups/ramekins approximately 6 ounces in size


  1. Preheat your oven to 400 degrees F and place a baking sheet (empty) in the oven at the same time.
  2. Using one of your ramekins, trace six circles on a sheet of parchment paper.
  3. Generously butter the ramekins.
  4. Cut out the circles, and place them in the bottom of your ramekins.
  5. Melt the chocolate (I use my microwave! Shhh! Don't tell!) and let it cool slightly.
  6. In a separate bowl, cream together the butter and sugar.
  7. Gradually beat in the eggs and salt.
  8. Add in the vanilla and flour.
  9. When the flour is combined, add in the chocolate and beat gently until smooth.
  10. Divide the batter between the six cups.
  11. Place the cups on the preheated baking sheet and quickly place in the oven.
  12. Bake at 400F for 10 minutes (12 minutes if you made them ahead and refrigerated the batter).
  13. Remove the cakes from the oven and quickly tip them out onto small plates and top with ice cream, gelato, or whipped cream.