Chocohotopots
Serves 4
Recipe By: 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!
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
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