Photo: Chocohotopots Recipe
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!
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By knomz
on March 27, 2012
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This was yummy and fast, but surprisingly not as chocolatey as I thought it would be... I'm waiting for that super-chocolatey lava cake that tastes almost like a melting dark chocolate truffle!
By davebenjamin14_...
Montour Falls, NY
on February 17, 2012
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Loved this! Very simple and quick with a lot of "wow" factor at the table. I served mine topped with a raspberry coulis and splash of chilled, slightly frothy, sweetened heavy cream.
By slchandler40
Boulder, CO
on February 15, 2012
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This recipe was so easy (I had all the ingredients already and SO delicious! I did add cinnamon to the flour and vanilla to the eggs, also used regular granulated sugar, and high quality 70% dark chocolate. It came out perfect. Also, real whipped cream was a perfect addition. It was the only way to finish our Valentine's dinner. I also kept a couple in the fridge over night and they also came out perfect today. YUM!
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