Molten Chocolate Pots

Chocolate ..... hmmmm,  you can never get enough of it, can you.  Though I must admit I personally am not a great chocolate fan.  Prefer anything citrus anyday.  But what to do - it is the ultimate in food fantasy :)


So it was all about chocolate these past few days - brownies, cakes, cheesecakes and of course the Decadent Molten Chocolate Pot.  Fairly simple to make and always a big hit.   Only once your spoon cuts through the crust do you find the molten center.

It rose beautifully - lovely cracked top - which you cannot see as I dusted it with icing sugar, and a soft molten center.  Do be careful when eating this because you will burn your tongue


What you need


Baking Chocolate - 115 gms
Butter - 115 gms
Eggs - 2 largs
Sugar - 75 gms
Flour - 40 gms


And now to make it

• Grease 4 ramekins with butter and keep aside.
• Melt the chocolate with the butter over a double boiler.  Please do not do this in the microwave nunless you are an expert in chocolate.  Its so easy to burn.
• Beat the eggs and sugar till light and fluffy.  I do find it easier to use a hand mixer rather than by hand.  This needs to be done for at least 5 min as this is what causes the cake to rise.  There is no baking powder or any other raising agent.
• Mix the melted, slightly cooled chocolate into the egg mixture till well incorporated.  
• Fold in the flour.  Fold and not mix - do not over mix.
• Pour into the ramekins, place on a tray and bake for 10-12 min at 180 C.
• Dust some icing sugar on top and serve with cream or strawberries

Note - to make options you could add coffee dissolved in water or cointreau to the chocolate.

Rum and Raisin Cheesecake

What you need

1 1/2 cups chocolate biscuit crumbs

100g butter, melted

1 cup raisins

1/4 cup dark rum

500 gm Cream Cheese, softened

1/4 cup rum

3/4 cup caster sugar

1 teaspoon vanilla extract

300g sour cream

1/4 cup caster sugar

4 tbsp gelatin + 1/4 cup water

100 gms melted chocolate

To make it

COMBINE biscuit crumbs and butter then press into a greased 8" springform pan; chill.

Soak the raisins in the dark rum and keep aside.

BEAT the cream cheese and sugar using an electric mixer until smooth. Add rum and vanilla beat until smooth. Mix in sour cream until well combined. 

Soak the gelatin in water and heat on low to melt. Mix into the cheese cream mixture.

Drain raisins and fold into mixture.

Separate the mix into 2 parts. Mix in the melted chocolate in one part, keeping the other white.

Pour the white mix over the biscuit base and keep to set for 10 min. Once slightly firm pour the choc mix over the white base.

Keep to set for at least 6 hours before serving.

Decorate as desired