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Chocohotopots
Recipe courtesy Nigella Lawson

Ingredients
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

Directions
Place a baking sheet in the oven and preheat to 400
degrees F.

1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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!

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Copyright 2006 Television Food Network, G.P., All Rights Reserved