Warm Chocolate Pots
Mid week cooking was followed by me making a dessert, not a very common occurrence.
Taken from the latest Delicious magazine, these amazing delights are nice and cake like on the top, but explode with gooey chocolate when you eat them. I served mine with a vanilla and caramel ice-cream and couldn’t get enough!
A nice wintery alternative to chocolate mousse. Will have to make this one for my friends when they come over next month for a dinner party.
Very easy to make, takes about 30 minutes to prepare and cook.
- 200g good-quality dark chocolate, roughly chopped
- 100g unsalted butter, chopped
- 3 eggs, lightly beaten
- 1/2 cup caster sugar
- 2 tbs plain flour, (sifted)
- cream or ice-cream to serve
1. Preheat the oven to 200 degrees. Grease four 150mL ramekins.
2. Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water until melted. Stir to just combine, then cool slightly.
3. Place the eggs, sugar and flour in a bowl and whisk until just combined.
4. Gradually whisk in the chocolate mixture, then pour the batter into the ramekins and place on a baking tray.
5. Bake in the oven for 12-15 minutes until the edges are set but the centre is soft.
6. Serve hot with cream or ice-cream.