Choco Hoto Pots

If you are a regular reader of this blog you would be excused for thinking that I do not like Nigella Lawson very much. I have been known to gently mock her on a few occasions. But I am actually a fan.

Admittedley, I would be even more of a fan if she stopped abusing adjectives, pulled her hair away from her face and more importantly the food, and stopped using that two handled knife for silly things - like chopping a single garlic clove (does she have shares in the company or something?). But these are small things. I can't help but admire her indulgent ways and the obvious pleasure she takes from it.

So for the past few weeks, I have been happily tuning into Feast. Enjoying it thoroughly, but not particularly inspired by anything. Until THIS...



Choco hoto pots. I immediately grabbed a pen and paper, scribbled down the recipe and marched into the kitchen. After half an hour or so, they came out of the oven. Ten or so cooling minutes later, in went the spoon and OH MY!!!



The top is a crackly crust, the outside is moist fudgy cakey goodness and the centre is warm molten chocolate. So good. And so fast. They take no time at all.

My only real downside is that they are very sweet. Maybe I will cut back on the sugar a wee bit next time. And there will be a next time.

Choco Hoto Pots
(adapted from Nigella's Feast TV show)

Melt 175gm of dark chocolate with 125gm of unsalted butter in a double boiler. Leave to cool.

Whisk together 2 eggs and 3/4 cup caster sugar. Mix in 3 tbspn of plain flour.

Fold egg, sugar and flour mix into the chocolate butter mix.

Spoon the mix into small buttered ramekins (less than a cup in size) or little teacups. Only fill to about 2/3 full. You should have enough for 4.

Place ramekins onto a baking tray. Bake in a 200C oven for 20 minutes. The pots will be piping hots so leave to cool down a bit. Expect the tops to sink down. Serve warm.