Oooooh lordy this is the best recipe ever! Easy. Decadent. Chocolatey. Three of my favourite characteristics in a recipe. From Nigella Feasts, here it is . . . the choco-hoto-pot!
Hmm. Not the best photo. Mine was slightly burnt around the edge but still tasted divine. You see, the choco-hoto-pot has a crisp top, it's cakey around the eges but the centre is still nice and gooey! Eat them straight out of the oven while they're nice and hot!
Choco-hoto-pot
You will need:
- 125g unsalted butter, plus extra for greasing
- 125g dark chocolate (60% cocoa solids)
- 2 eggs
- 150g caster sugar
- 3 tablespoons plain flour
- 100g white chocolate chips
Method:
- Preheat oven to 200 degrees and grease four ramekins.
- Either in a microwave or in a bowl suspended over a pan of simmering water, melt the butter and dark chocolate, then set aside to cool a little.
- In another bowl, mix the eggs with the sugar and flour (I use a whisk) and beat in the cooled butter and chocolate mixture. Fold in the white chocolate chips and divide this between the four buttered ramekins.
- Bake in the preheated oven for about 20 mins by which time the tops will be cooked and cracked - like a macaroon - and the chocolate gungy and gooey underneath.
- Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn children that they will be HOT!
That's it! Please try it and if you do, let me know if you love them as much as I do!
