Babycakes for the little babycakes...I've tried several recipes but the chocolate proportions just didn't work out right. I couldn't get the cake to set so it ended up kind of a cakefudge that I tried to rescue by eating out of the bowl with ice-cream. Determined to get it right, I checked out a couple of recipes on the internet and these proportions seem to work.

INGREDIENTS

50g butter, keep the paper for greasing the moulds
4oz best dark chocolate
100g caster sugar
4 eggs, beaten with a pinch of salt
50g plain flour
4 individual pudding moulds

1. Butter the moulds.
2. Melt the chocolate with butter and let it cool. Cream together the eggs and sugar till frothy.
3. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.
3. Divide the batter between the 4 moulds and put in the refrigerator for 30mins. Preheat the oven to 200ºC and take the babycakes out just 10mins before you want to eat them. Pop in the oven. Cook for 10 minutes (no more, no less) and as soon as you take them out of the oven, tip out these luscious babycakes onto small plates or shallow bowls.
4. Serve these with fresh cream or vanilla ice cream for the perfect contrast to dark oozing chocolate.