Well we may have been virtuous with the first recipe but the same cannot be said for this one. This is a Nigella Lawson recipe and is one of my families favourites. It is a super rich super easy chocolate dessert – officially known as Choco Hoto Pots. One of the bonuses with this recipe is that it can be dairy free without any compromise. I use Nuttelex instead of butter and good quality dark chocolate that has no dairy. I’ve even made them gluten free with gluten free flour.
This recipe is a complete contrast to the first one we posted and definitely not good for the hips but it can be fantastic for stress levels as it is very easy to do and heavenly to eat!
The recipe says it makes four but I have small ramikens so it usually does six and I think they are big enough. It also lets you hide a couple in the back of the fridge for yourself when no-ones looking – eat them cold or zap them for a few seconds and they are as good as new.
My family took one for the team and trialled a variation before we posted this blog today. Four of us trialled them with the addition of raspberries. We all agreed they were good but my preference is still to have fresh berries with thickened cream on the side!
CHOCO HOTO POTS
Butter for ramekins
3/4 cup (approx. 150g) dark chocolate chips
125g unsalted butter
2 large eggs
3/4 cup castor sugar (we reduce this to half a cup)
3 tablespoons plain flour
1/2 cup (100g) white chocolate chips (optional)
1. Preheat oven to 200°. Butter four 2/3-cup ramekins and set aside.
2. Using a microwave or double boiler, melt together the dark chocolate and the butter. Set aside to cool.
3. In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chocolate chips.
4. Divide mixture evenly among ramekins and place on baking tray. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes.
5. Place each ramekin on a small plate with a teaspoon and serve, reminding everyone that ramekins and chocolate are hot.
We recommend serving them with some berries of your choice and cream.
TIPS: 1. If you have never used a microwave to melt chocolate do it in a clean glass bowl at 70 percent power and stir every 30 seconds or so.
2. These can be prepared ahead of time and just put in the oven when you’re ready.