It’s not often that I practice a spot of baking, but when I do, gooey chocolate pots are one of my favourite things to make.
These chocolate puddings are easy to make, and absolutely delicious. They have a soft centre, so that when you dig your spoon into the top of the cake the gooey chocolate filling comes oozing out.
I followed this Nigella Lawson recipe, it made five pots:
- 125g best quality dark chocolate
- 125g unsalted butter
- 3 large eggs
- 150g caster sugar
- 35g plain flour
- extra butter and flour for the ramekins.
Break the chocolate into small pieces, dice the butter and put them into a bowl suspended over a pan of simmering water to gently melt. Whisk every now and then until they both are perfectly melted.
In another bowl gently whisk the eggs and stir in the sugar and flour.
Gradually and gently whisk the melted chocolate and butter into the egg mixture.
Allow the mixture to rest a while – it will happily sit for a few hours while you are making a starter/ main/ having dinner.
Once you are nearly ready for desert set the oven to 200°.
Rub the insides of the ramekins with butter and dust with flour. Divide the mixture between the five ramekins and put them on a baking tray.
Bake them for 10 – 12 minutes or until the edges are set and the tops are nearly firm and cracking a little. They are meant to be gooey in the middle so it’s ok if you can see a spot of the molten centre.
I was slightly naughty, and ate a lot of the ingredients (mainly the chocolate!) before they made it into the oven. But then it’s always good to do a taste test – right?
They are very hot when they first come out of the oven, so however tempted you are to dig in straight away, beware of burning your tongue and hold back for a few moments.
I like to have them with pouring cream on top. The combination of the hot chocolate sauce bursting out and the cold cream covering it is like heaven to your taste buds.
They make a really good special treat!