Chocohotopots

Recipe courtesy Nigella Lawson

1/2 cup (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!

Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings


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