CHOCO-HOTO-POTS
I can make no dietary defense for the choco-hoto-pots: they're just good. Think ponds of molten chocolate sauce enclosed in chewy-topped, dense chocolate sponge. By popular request, I paint the lily here by adding a sprinkle of white chocolate morsels.
Provided by Nigella Lawson
Categories easy, quick, weekday, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place baking sheet in 400-degree oven. Butter four 2/3-cup ramekins and set aside.
- Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
- In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips.
- Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 14 grams, Carbohydrate 74 grams, Fat 44 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 26 grams, Sodium 62 milligrams, Sugar 66 grams, TransFat 1 gram
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