Recipe courtesy of Nigella Lawson
Print
Chocohotopots
Total:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
10 min
Inactive:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 stick plus 1 tablespoon unsalted butter
  • 4 ounces semisweet chocolate, with 60 percent cocoa solids
  • 2 eggs
  • 3/4 cup superfine sugar
  • 3 tablespoons all-purpose flour
  • Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Directions

Place a baking sheet in the oven and preheat to 400 degrees F.

Butter the ramekins with 1 tablespoon butter.

Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.

Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!

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