These little molten chocolate pots are heaven on a teaspoon. A light mousey cake edge with a runny, gooey, molten chocolate centre, they are so decadent you will have everyone asking you for the recipe. If you butter and sugar the ramekins so that the pudding won’t stick, and add 10 grams of flour to the mixture just before you pour it into the dishes to cook, you can turn these out onto a plate… if you’re feeling brave! However, they are just as delicious eaten straight out of the ramekin. All you need, to complete the picture, is a little drizzle of double cream or a scoop of vanilla ice cream. A few raspberries go well if you want to try and make them sound healthy!
If you have everything set up and ready to go you can make these easily between courses. All you need to do is melt the butter and chocolate together in a double boiler, whisk the eggs and sugar together and combine the two. You then pour the mixture into ramekins and bake for just a few minutes. However, you can also make them in advance and serve them cold, just make sure you don’t leave them sitting around on the work surface as they contain partially cooked eggs – I try to get these in the fridge within an hour of taking them out of the oven. The texture changes when they are cold, they turn into a cross between a mousse and a brownie but are just as delicious.
These make a fantastic Valentine’s Day dessert. Admittedly the recipe serves five but you will want to come back for more so don’t worry about that!
Molten Chocolate Pots
Fantastic for Valentine’s Day, or at any time of the year, these little molten chocolate pots are heaven on a teaspoon.
- 125 g butter diced plus extra for greasing (see note)
- 60 g caster sugar plus extra for dusting see note
- 100 g 70% chocolate broken into pieces
- 3 eggs
- Cream, vanilla ice cream or raspberries to serve (optional)
- You will also need 5x100ml ramekins
- Preheat the oven to 220°C
- Place the ramekins on a baking sheet.
- Create a double boiler by placing a bowl over a pan of boiling water, ensuring that the base of the bowl does not touch the water.
- Melt the butter and chocolate in the double boiler, stirring occasionally. Once melted, turn the heat off but leave the chocolate mixture over the heat.
- Whisk the eggs and sugar together using an electric whisk, until light and thickened. This will take about 5 minutes.
- Slowly pour the chocolate mixture into the egg mixture, beating constantly.
- Give the mixture a final mix with a spatula to ensure the chocolate is thoroughly combined then divide the mixture evenly between the ramekins.
- Place the ramekins into the oven and bake for 6 minutes then remove and enjoy.