Hot. Chocolate-ty. Melt in your mouth.
My very own individual serving of heaven.
so easy and fast to make! Let me show you...
First, find your favorite semi sweet chocolate.
I used Ghirardelli's Double Chocolate Bittersweet chips.
I found these chips at Sam's Club.
Melt 4 oz. (2/3 cup) of these chips with butter in the microwave, 30 seconds at a time, until melted.
Set aside to cool a bit...
In a separate bowl, combine sugar and eggs,
The recipe calls for superfine sugar, but regular sugar works, too.
and only 3 Tablespoons of all purpose flour.
Add the melted chocolate mixture,
whisk until you get this gooey, dark chocolate batter and pour into buttered 2/3 c. (4 oz.) ramekins or custard baking dishes.
This recipe makes 5 (4oz) servings.
Bake in your oven for 18-20 minutes till you get these light, puffy, dry cracked tops....
Oooooh...I can't wait.
But wait you must.
It will be really hot! Remember, they're chocohotopots!
This photo says it all ~
Nigella Lawson's Chocohotpots
Bloggers who have made this recipe:
Songberries
Comemo Let's Eat
Tuffet
A great recipe to remember for my next chocolate craving!
ReplyDeleteThese look fabulous! I'm making them tonight (and maybe next week for company!). :)
ReplyDelete~nikki
Chocolately and gooey.... YUM!
ReplyDeleteOh my goodness these look GREAT! I can't wait to try them next time my chocolate craving hits and I need a quick fix! :)
ReplyDeleteFrieda, Is this a little like a molten chocolate cake? It looks just wonderful and I love the size. My molten cake is a bigger portion so this would be better on the waistline. Delish!
ReplyDeleteChristie, I have never had a molten chocolate cake...sorry! If your recipe is lava-like in the center, then it is not the same. This dessert is more like a rich, tender brownie, without being undercooked. Guess you'll have to try it and see~
ReplyDelete