The one and only reason my young baker has not been documented baking luscious desserts lately is because she is a sneaky cook!
When my lovely 10-year-old daughter (nearly 11!) decided she was comfortable in the kitchen, she would disappear for between 30 and 40 minutes and then arrive from the kitchen with something sweet and delectable. Despite my being happy having something lovely to enjoy with an afternoon coffee, I wasn’t comfortable with her little white and beautiful hands taking hot trays from a 400* oven.
So, last night I had my camera ready when she crept into the kitchen to plan her “dessert ambush” She was very determined the only thing I did in the kitchen was take pictures, and so I bit my lip and offered no motherly advice. It turned out she didn’t need any.
She made a beautiful dessert with the help of her Nigella Lawson cookbook. It appears my life in this house as pastry chef has come to a close. Rock on Ide!
You will need: 4 tbs unsalted butter, room temperature, 1 1/2 cups bittersweet chocolate chips (or 12 oz bittersweet block chocolate), 1/2 cup sugar. 4 large eggs, 1 tsp vanilla extract, 1/3 cup all-purpose flour. 6 ramekins, butter for greasing ramekins.
Preheat oven 400*
1 – Melt the chocolate and set aside to cool slightly.
2 – Cream the butter and sugar together until creamy.
3 – Beat the eggs into the mixture one at a time.
4 – Add the vanilla, then stir in flour
5 – Stir chocolate into mixture.
6 – Butter the ramekins and divide the chocolate mixture equally between each cup.
7 – Place on baking tray, place in oven, and cook for 12 minutes.
8 – Remove and immediately turn onto a plate.
Serve moltenly hot.