Recipe courtesy of Nigella Lawson

Chocohotopots

Name: Chocohotopots
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 45 min

Prep: 10 min
Inactive: 15 min
Cook: 20 min

Yield: 4 servings

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!