Chocohotopots (Nigella Lawson) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. Place a baking sheet in the oven and preheat to 400 degrees F.
2. Butter the ramekins with 1 tablespoon butter.
3. 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.
4. 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.
5. 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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