From How to be a Domestic Goddess by Nigella Lawson
50g soft unsalted butter, plus more for greasing
350g best dark chocolate
150g caster sugar
4 large eggs, beaten with a pinch of salt
1 teaspoon vanilla extract
50g plain or Italian 00 flour
6 individual pudding moulds, buttered, baking parchment
Preheat the oven to 200C and put in a baking sheet at the same time. Lay 3 of the moulds on a sheet of doubled baking parchment. Draw around them, cut out the disks as marked.Press them into the base of the moulds.
1.Melt the chocolate and let it cool slightly.
2.Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla.
3.Now add the flour, and when all is smoothly combined, scrape in the cooled chocolate, blending it to a smooth batter.
4.Divide the batter between the 6 moulds, quickly whip the baking sheet out of the oven, arrange the moulds on it and replace in the oven. Cook for 10-12mins (the extra 2mins will be needed if the puddings are fridge-cold when you start).
5.As soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
6.Serve these with whipped double cream, the same unwhipped in a jug, creme fraiche, creme anglaise or ice cream.
I have used this recipe with success so many times. I occasionally try other versions but come rushing back to the splendour of this recipe. You simply have to obey every instruction and perfection awaits.
A strong red wine with chocolate notes was needed to match this opulence. The Carmenere tasted during this lesson certainly fit the bill as, rather surprisingly, did the deep and fruity Pinotage. Yet again we witnessed the dry red wine and dark chocolate match made in heaven.
Los Molles, for Marks & Spencer (Carmenere), Valle de Limari, Chile, MYR89