Today, I'm craving a dessert with gooey, warm, melted chocolate. We all know that sometimes what a girl wants has to be hot, chocolatey and decadent. And just in case you are having the same type of must-eat-chocolate-now days, I went about finding a delightful dessert to share. At first, I was thinking along the lines of a chocolate souffle, but than I stumbled upon this recipe for hot chocolate pots. Besides, I have yet to master the art of making a souffle rise and I'm more in the mood for an easy, no fuss dessert that I can enjoy in the comforts of my red leather armchair next to a fire. For the recipe, read more
Hot Chocolate Pots
From 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
Special equipment: 4 (2/3 to 1-cup capacity) 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!
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Jucca
That sounds delicious!
1wait is this the same thing as molten cakes? mmmmmmmmmmmmm I have always wanted to try one
2AYYY, YAY, YAAAYYY!!
My weakness for sure!
3^Yes, these are like molten chocolate cakes. This dessert is so late 80s-early 90s retro, but it's still my go-to fave for something quick, rich, and chocolate-y!
4Mmmmmmm this sounds so yummy..I love pretty much anything chocolate!
5Mmm, yummy. I have all of these ingredients calling my name from the pantry right now. This will help settle the
chocolate craving I am having right now.
6Oh God, now I am dying for some chocolate...
7Oh dear gracious, these look delectable.
8(What in the ultra-stocked-kitchen is a ramekin?)
9a ramekin is a small ovenproof dish, sort of like a mini souffle dish. they're usually ceramic, the most common are white with fluted edges, like these:
If you don't have or want to buy ramekins, any oven-proof similiarly sized dish should work. You could even use coffee-cups (as long as their ovenproof!).
10That sounds sooooooooooooooooooooooooo good!!!!!
11you can make superfine sugar by putting granulated sugar in the good old food processor!
12They are nice, but don't attempt to serve them outside of their ramekins, as stand alone cakes. (which if I'm not mistaken is sort of suggested in the original recipe by Nigella)
13eww, i dont like choc.
14what are you
how can you not 
chocolate
15what are you
how can you not 
chocolate
16I made these and they were so good. I didn't have ramekins on hand so I just poured the batter into a large muffin tin and made about 6 servings. I didn't have superfine sugar either so I just used regular sugar.
I have been eating them one per day for the last 3 days with a scoop of Haagendaaz (sp) vanilla ice cream.
YUM.
17I cant wait to try this!!! : )
18This is SOOOO good. Very rich, but delicious! I used little glass Pyrex dishes. Their website said they are for prep only, but I put them in the oven and they survived. My hubby also bought regular semi-sweet chocolate chips on accident, and they still turned out great. I'm sure next time when I use the correct ingredients they will be even better. Thanks yum!
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