Gordon Ramsay's Chocolate Babycakes

• 50 g soft unsalted butter, plus more for greasing
• 350 g best dark chocolate
• 150 g caster sugar
• 4 large eggs, beaten with
• 1 pinch salt
• 1 teaspoon vanilla extract
• 50 g plain flour

1. you will need 6 individual pudding moulds and buttered baking parchment.
2. pre-heat oven to 200 degrees.
3. putting in a baking sheet at the same time.
4. lay 3 of the moulds on a sheet of doubled baking parchment.
5. draw around them, remove and then cut out the disks as marked.
6. press them into the base of tins.
7. melt the chocolate and let to cool slightly.
8. cream together the butter and sugar and gradually beat in the eggs and salt, then the vanilla.
9. now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending into a smooth batter.
10. divide the batter between 6 moulds.
11. quickly whip the baking sheet out of the oven, arrange the litle tins on it and replace it in the oven.
12. cook for 10-12 minutes, extra 2 minutes are needed if the mixture was fridge cold.
13. as soon as you take them out of the oven, tip them onto smal plates or shallow serving bowls.
14. serve with whipped double cream or double cream unwhipped, creme fraiche, creme anglaise or ice-cream.

butter, chocolate, caster sugar, eggs, salt, vanilla, flour

Taken from www.food.com/recipe/gordon-ramsays-chocolate-babycakes-173451 (may not work)