These chocohotopots are easy to make and never fail to impress. Usually when I host dinners and need to whip up a chocolate dessert, chances are I will be making these chocohotopots or chocolate lava cake. I rarely order chocolate lava cake at restaurants because they are way overpriced and overrated. Using a good chocolate for this dessert is key – use the best you can find, but you also don’t need to buy the top notch stuff (unless you are making it to impress…:p).
The recipe is no fuss – a very Nigella Lawson recipe.
(taken from here)
- 1 stick plus 1 tablespoon unsalted butter
- 4 ounces semisweet chocolate, with 60 percent cocoa solids (I also use 70-85%)
- 2 eggs
- 3/4 cup superfine sugar
- 3 tablespoons all-purpose flour
- Special equipment: 4 (2/3 to 1-cup capacity) ramekins
- Place a baking sheet in the oven and preheat to 400°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!