Chocolate desserts come in many consistencies, but gooey has to be one of the best.
For our 13th recipe in the countdown to Valentine’s Day, we have an easy but elegant dessert from Nigella Lawson.
Lawson is renowned for her flirtatious manner while presenting the food she cooks and has been called the "queen of food porn.” So it's no surprise that this hot, decadent dessert comes from her.
Serve these Chocohotopots with ice cream or fruit sauce.
But be careful. This is hot stuff.
Chocohotopots
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Directions
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!
- from Nigella Lawson
