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.