Molten Chocolate Cake- Nigella Lawson's Choco-Pots
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- 4 oz
- semi-sweet chocolate chips (i use hershey's)
- 1 stick
- butter + 1 tablespoon
- 3/4 c
- superfine sugar (i use 1/2 cup of confectioners sugar)
- 3 Tbsp
1Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
2Melt the dark chocolate and 1 stick butter, either in a microwave or in a bowl suspended over a pan over simmering water, then set aside to cool a little.
3In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture.
Divide the mixture between the 4 buttered ramekins.
4Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
*(I always cook them for 18 minutes. I grab the oven handle and shake the oven slightly, if the center of the chocolate cakes looks a bit jiggly then they are done, because they will continue to cook after you take them out.)
5Serve in the ramekins. Don't forget to warn people that the dessert is hot!
*(If you feel like serving the molten cakes without the ramekins, make sure to butter the ramekins then dust them with cocoa powder before filling them with the cake mixture. When they are baked, carefully flip them on the serving plate.)