Chocohotopots!

This week I wanted to share with you my #1 recipe. Chocohotopots! The warm and sensually gooey chocolatey lavay cakey dessert. This is my version of Emily’s Brownies. It is my go to dessert when I don’t feel like trying a new recipe or just want something simple and delicious. I didn’t come up with it, but make it all the time to general applause by everyone who eats it.

I have made this dessert more than any other and I have never changed or altered the original... it is just that good. (oh, I do add margarine instead of butter, but if you could eat butter why use anything else? This recipe makes me wish I could eat butter, I can’t imagine how much better it would taste... anyhow...)

I have over the years developed a super will power when it comes to this dessert and can be content eating only half a ramekin, I know that might seem shocking but it is true. This then allows for the 4 dishes to last 8 days! I can think of nothing more blissful that warm chocolaty goo for 8 days in a row.

It is super simple – 5 ingredients and takes about 20 minutes to make (yes just 20, includes the time it takes you to get stuff out of the cupboards, and make the dessert, but not including bake time though). So... if you ever need a chocolate pick me up, this is it!

(p.s. I hope I haven’t built it up too much, don’t you hate when that happens? You get all excited and then it just doesn’t measure up? I can guarantee that this isn’t one of those cases!)

Enjoy ladies

Ingredients

• 1 stick plus 1 tablespoon unsalted butter (yes you do need the tablespoon, it is weird as it is converted from metric)
• 4 ounces semisweet chocolate, with 60 percent cocoa solids (really the darker the better)
• 2 eggs
• 3/4 cup superfine sugar
• 3 tablespoons all-purpose flour
• 4 (2/3 to 1-cup capacity) ramekins

Directions

• Place a baking sheet in the oven and preheat to 400 degrees F.Butter the ramekins with 1 tablespoon butter.
• Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
• In 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.
• Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
• Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!