Truffle Mutt: A Word to the Wise

Have a good look... Because this is what happens when a chocoholic takes the lava cakes out of the oven too soon in order to hurry up and eat them. Proving that although practice might make perfect it is still no match for simple impatience.

Most of the time chocolate lava cakes are super easy and can be whipped up in a few minutes. This time however they were slightly less attractive than normal and crazy hot, but they were still easy and they still tasted good.

I used Nigella Lawson's recipe for Molten Chocolate Babycakes. I didn't line the cups and the cakes slid out just fine, so I wouldn't bother with that step, unless you're serving them for the Queen or something and need them to be absolutely perfect.

Molten Chocolate Babycakes

1/8 cup butter
6 ounces bittersweet chocolate
1/4 cup sugar (I'd use less because they were a bit sweet or use unsweetened chocolate)
2 eggs
1 vanilla bean
2 tbsp flour

Heat the oven to 400 F. Melt the chocolate and then cool. Cream the butter and sugar and then add the eggs, salt and scrape a vanilla bean into the mixture, or just add a splash of vanilla extract. Add the flour and then the chocolate and mix until smooth. Pour the batter into 3 custard cups and bake on a sheet pan for 10-12 minutes (unless your using my oven and then you should probably bake them for 12-14 minutes).

Comments

It may have fallen apart, but it looks really.really.good. This is my first time to your site and I'm enjoyin it. Your last post (the pasta) looks delicious as well; I'll be trying it this weekend!

Posted by: Marilyn | May 10, 2006 at 08:59 PM

Hi Marilyn, it's great to hear from you. Thanks for the compliments!
I hope you have good luck with the pasta. I'm thinking of trying it again with a different filling, either adding mushroom to the filling, or maybe as a reverse lasagne with meat and tomato filling and a cheese sauce.
Liz

Posted by: Liz | May 10, 2006 at 09:41 PM