Chocohotopots

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.

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!