I was watching a Nigella Lawson cooking show one day when she made this easy dessert. She doesn’t like to fuss around too much with tedious recipes, yet she ALWAYS prepares delicious meals. I immediately jumped-up to take down this recipe, which features this rich (almost flourless) fudgy cake/brownie served in individual ramekins. Unless they just don’t like chocolate, I have never had ANY other reaction than sheer delight from my guests.
Here is what you will need:
- 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!
–thank you, Nigella! (my guests thank you) —
2 comments on “Choco-hot-pots”Add yours →
This is yummy for a winter dessert@
Sounds delicious and fairly easy to make!