Monday, January 25, 2010
I'm a HUGE fan of Nigella Lawson. I bookmarked her website, studiously copied down her recipes while she recited them on her shows, searched Youtube to find videos of episodes of some of her previous shows, googled her etc... And now, I've finally recreated one of her recipes. Hurray!
I like the way Nigella presents her shows, sort of daring and humorous. She doesn't mind piling on the extra pounds just to enjoy her favourite meal or dessert, whichever she feels like having that night. Her candid and yet relaxed approach towards food never fail to intrigue me. The fun she has in her kitchen seems neverending and I hope to have that in my family kitchen! The joy and laughter will brighten anyone's day the moment they step in. Actually, the moment they enter the house and smell the delicious aroma of whatever's baking will put a spring in their step instantaneously! Hahah :D
adapted from an episode of Nigella Feasts
makes 4- 4" springform tins
125g semisweet chocolate chips
125g unsalted butter, softened + extra for greasing on butter wrappers
3/4 cup caster sugar
3 tbsp all purpose flour
1. Melt the chocolate chips and butter in a bowl above simmering/boiling water. Make sure the bowl of chocolate mixture doesn't touch the boiling water!
2. Preheat the oven to 200C. Butter the 4 springform tins (Nigella used ramekins but I don't have them at home) with butter wrappers.
3. Leave the melted chocolate on one side to cool.
4. Whisk the eggs and sugar together.
5. Add in the flour into the egg mixture.
6. Fold in the melted chocolate mixture into the flour-egg mixture gently.
7. Bake for about 8-12min or until the top looks a bit cracked. The toothpick test fails here because the centers should still be gooey, just like molten chocolate cakes.
8. Leave to cool for about 2min then serve immediately. Pair with vanilla icecream, sorbets, fruit, warm chocolate ganache etc. Up to your imagination and cravings (:
Yes I know these are jaw-droppingly similar to the molten chocolate cakes I made last year during Christmas, but I promise you they are very different! The taste may be a bit similar but the textures of the two cakes are different. The molten chocolate cakes have a really molten, liquidy (is there such a word??) center whereas Nigella's chocohotopots have a gooey center. They are quite firm but still have that element of wetness and liquidity in them. Hmm. I don't think you quite understand. The best way to understand this idea is to make them yourself! That way you can truly understand what I mean (:
Try them! You won't regret (: