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Wednesday, May 8, 2013

chocohotopots...














Chocohotopots
Recipe courtesy Nigella Lawson

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

4 ramekins

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!

5 comments:

  1. Gooey and melted chocolate is my favorite! Chocolate for breakfast please :)

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  2. I've been craving chocolate, and your pictures have sent me into a food frenzy. I can just imagine the spoon slipping through the ruffled cream, into pure comfort.

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  3. This chocoholic is definitely making this! Oh, how I wish I had one right this minute. Pure pleasure!

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  4. Are these like little chocolate souffl├ęs? They look wonderful! :)

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  5. not like a souffle cippy, more like a lava cake, but deadly good!

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welcome~