NIGELLA LAWSON’S CHOCOHOTPOTS

By ngaldi

Ingredients

• 1/2 cup unsalted butter
• 4 ounces chocolate, at least 60% cocao (I used Ghirardelli chocolate chips. Just make sure to use good quality chocolate for this recipe)
• 2 eggs
• 3/4 cup sugar
• 3 Tablespoon flour
• Pinch salt
• Dash vanilla

Details

Servings 1

Preparation

Step 1

Preheat oven to 400 degrees. Butter 4 ramekins and set on a baking sheet.

Melt the butter and chocolate together and set aside to cool slightly. (I do this by placing the butter and chocolate in a metal pan and placing it in a skillet of simmering water and when melted, removing to cool.)

In a mixing bowl, whisk together the sugar, flour and salt. Add the eggs and whisk until smooth. Add the cooled chocolate mixture and whisk together.

Divide between the four ramekins and bake for 20 minutes until crackeled on top. Remove from oven and allow to cool slightly. Mixture will be soft and gooey in the center and cakelike on the outside. Yum.

These can be made ahead of time and baked off when needed. I put them in the oven half way through dinner and when we are ready for dessert they are slightly cooled and ready to eat.