Choco-Hoto-Pots

In the midst of all this apple-baking, I had to take a little break and indulge in an apple-free, chocolaty dessert. I settled on these little chocolate pots because they have only 4 (controlled) servings in total and because they are easy to make. The recipe was created by Nigella Lawson and presented on Oprah (I’ve had this in my repertoire since the episode aired years ago). The recipe calls for superfine sugar; you could always put regular sugar in the food processor to make it superfine, but honestly, I’ve never bothered. I always use regular granulated sugar, and this is still one of my favourite recipes.

¾ cup semisweet chocolate chips
1 stick butter
2 large eggs
½ cup superfine sugar
3 Tbsp all-purpose flour
½ cup white chocolate chips

Preheat oven to 400 °F. Butter four 2/3 cup ramekins and set aside.

Using a microwave oven or a 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 chocolate chips.



Divide mixture evenly among the ramekins and place on a baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. (You can also refrigerate the filled ramekins and only cook them when you are ready.)



Let cool a bit but serve hot.