Chocohotopots
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 555
- Total Fat
- 36
- Saturated Fat
- 22
- Carbohydrates
- 59
- Dietary Fiber
- 2
- Sugar
- 51
- Protein
- 5
- Cholesterol
- 148
- Sodium
- 38
- Total: 45 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 20 min
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!