Best Emergency Chocolate Dessert Recipes

Emergency Chocolate Dessert image

Provided by a fork and a pencil

Categories Dessert

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

Steps:

Set your oven to 200°C (400°F). Grease 2 small ovenproof dishes or ramekins with butter and place them on a baking tray.
Chop the chocolate if necessary and place in a microwaveable dish. Add the butter and microwave in 30-second bursts until melted. In my microwave, it takes 2 minutes on medium power. Remove, stir gently and allow to cool a little (to avoid making chocolate scrambled eggs).
In a medium bowl, beat the eggs and sugar together with the salt and vanilla until very well combined. You could use a handheld mixer, though I prefer to do it by hand with a balloon whisk because it's quieter and more pleasant.
Stir in the slightly cooled chocolate, then mix in the flour until just combined. Do not over-beat.
Divide the mixture between the dishes and cook for 12 minutes. Check that the top is just beginning to crack and remove from the oven. Let them sit for 5 minutes before serving, turning them out onto a plate if you want to.
While these are perfectly delicious just the way they are, you could serve them with cream or vanilla ice cream to suit your mood.

Nutrition Facts : Calories 649.3, Fat 58.2, SaturatedFat 34.9, Cholesterol 247, Sodium 169.7, Carbohydrate 37.3, Fiber 9.8, Sugar 14.3, Protein 14.8

Emergency chocolate dessert image

Provided by @MakeItYours

Number Of Ingredients 7

100g (4 oz) dark (semisweet) chocolate
50g (2 oz) unsalted butter, plus some for preparing the dishes
2 eggs
2 tablespoons light muscovado sugar
2 tablespoons flour
1/2 teaspoon vanilla extract
pinch of salt

Steps:

Set your oven to 200°C (400°F). Grease 2 small ovenproof dishes or ramekins with butter and place them on a baking tray.
Chop the chocolate if necessary and place in a microwaveable dish. Add the butter and microwave in 30-second bursts until melted. In my microwave, it takes 2 minutes on medium power. Remove, stir together and allow to cool a little (to avoid making chocolate scrambled eggs).
In a medium bowl, beat the eggs and sugar together with the salt and vanilla until very well combined. You could use a handheld mixer, though I prefer to do it by hand with a balloon whisk because it's quieter and more pleasant.
Stir in the slightly cooled chocolate, then mix in the flour until just combined. Don't over-beat.
Divide the mixture between the dishes and cook for 12 minutes. Check that the top is just beginning to crack and remove from the oven. Let them sit for 5 minutes before serving, turning them out onto a plate if you want to.
While these are perfectly delicious just the way they are, you could serve them with cream, vanilla ice cream or a dusting of icing sugar to suit your mood.