Chocolate Pots
Just simply the best chocolatey pudding we've ever made!
You will need: 4 Ramekin dishes
125g dark chocolate callets (or chopped good quality chocolate)
125 g unsalted butter
3 large eggs
150g sugar
35 g plain flour
Melt the butter and chocolate in a bowl - either over a pan of simmering water, or in the microwave, making sure you stir frequently!
In another bowl, whisk the eggs, sugar and flour together. Gradually whisk in the melted chocolate and butter, and leave to rest.
Prepare 4 ramekin dishes by greasing them with butter, then covering the butter with flour, shaking out the excess.
Pour the mixture into the ramekin dishes, and place them on a baking tray in a pre-heated oven at gas mark 6/200 degrees C (20 degrees less in a fan oven). Bake for about 15 minutes - they're ready when the tops are cracking slightly, and the edges are set but there's still a little 'wobble' in the centre. Serve immediately with cold pouring cream - delicious!
You will need: 4 Ramekin dishes
125g dark chocolate callets (or chopped good quality chocolate)
125 g unsalted butter
3 large eggs
150g sugar
35 g plain flour
Melt the butter and chocolate in a bowl - either over a pan of simmering water, or in the microwave, making sure you stir frequently!
In another bowl, whisk the eggs, sugar and flour together. Gradually whisk in the melted chocolate and butter, and leave to rest.
Prepare 4 ramekin dishes by greasing them with butter, then covering the butter with flour, shaking out the excess.
Pour the mixture into the ramekin dishes, and place them on a baking tray in a pre-heated oven at gas mark 6/200 degrees C (20 degrees less in a fan oven). Bake for about 15 minutes - they're ready when the tops are cracking slightly, and the edges are set but there's still a little 'wobble' in the centre. Serve immediately with cold pouring cream - delicious!
