I love “nursery food” as there is something very emotionally satisfying about eating food from our childhood. I made this quickie chocolate cupcake today for my 17-year-old daughter, but here’s a sophisticated version for an adult dinner party:
INGREDIENTS
120g butter butter
4 ounces dark chocolate drops (I used Dutch chocolates)
1 1/4 cups soft brown sugar
2 whole eggs
3 egg yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
4 tablespoons Cointreau
METHOD
Preheat oven to 420 degrees.
Put the butter and chocolate in a small bain marie and melt.
Stir in the sugar until well blended. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the flour. Divide the mixture among the custard cups. Add 1 tablespoon of Cointreau into each cup.
Bake until the sides are firm and the centers are soft, about 13 minutes. Let stand 1 minute. Serve with a generous dollop of ice cream.
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