Ingredients
- 1 block butter (or 1 stick of 100g)
- 112 or 100g of Van Houten cooking chocolate
- 2 eggs
- 3/4 cup castor sugar
- 3 tbsp plain flour
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My version of Nigella's Chocohotpot
Time: 15 minutes prep, 25 minutes cook
Servings: 4
Directions
- Grease the oven-proof dish with butter.
- Melt the butter and chocolate in a double-boiler (or in a microwave oven) and set aside to cool.
- Hand whisk the eggs, sugar and flour. Then add the cooled chocolate mixture and mix well.
- Bake in a pre-heated oven at 160 degrees for 25 minutes (follow your oven specs for baking).
- Top is cooked and chocolate should be gooey underneath.
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Summary
This is a dessert made by British chef Nigella and I have made it several times varrying a little. The original recipe calls for 4 ramikens but I bake mine in a rectangle oven-proof dish. I also use Van Houten's cooking chocolate. Below is the recipe adapted by me and for the original recipe kindly refer to the web link.
