These little delights are some of the dirtiest, most sluttish and naughtiest creations you’ll try this month. Soft, densely chocolately crust on the outside, breaking into a soft, molten chocolate that oozes around your mouth; a rich, chocolate flow that ends and with a mild, tingling chilli burn.
Unlike in Masterchef where ‘the floors are littered with the remains of failed chocolate fondants’ (thanks, Greg), these chocolate pots are so simple and are a perfect addition to any dinner party menu! Make in advance, bang in the fridge and just stick in the oven when its just about time to serve! Tip out if you are feeling brave, if not they are fine served just in their pots.
Serve on their own, with a chantilly or spice infused or perhaps with a White Chocolate and Cardamom Sauce – click here for that particular gem of a recipe!
Listen to me cook this live on Zone One Radio for In Good Taste, the go to radio cooking show for London (and elsewhere) foodies!! http://www.mixcloud.com/InGoodTaste/ingoodtaste-the-chocolate-episode/ . Broadcast 28/10/2012
Unlike in Masterchef where ‘the floors are littered with the remains of failed chocolate fondants’ (thanks, Greg), these chocolate pots are so simple and are a perfect addition to any dinner party menu! Make in advance, bang in the fridge and just stick in the oven when its just about time to serve! Tip out if you are feeling brave, if not they are fine served just in their pots.
Serve on their own, with a chantilly or spice infused or perhaps with a White Chocolate and Cardamom Sauce – click here for that particular gem of a recipe!
Listen to me cook this live on Zone One Radio for In Good Taste, the go to radio cooking show for London (and elsewhere) foodies!! http://www.mixcloud.com/InGoodTaste/ingoodtaste-the-chocolate-episode/ . Broadcast 28/10/2012
Serves 5
125g best quality dark chocolate
125g unsalted butter
3 large eggs
150g caster sugar
35g plain flour
1/2 tsp chilli powder
extra butter and flour for the ramekins
1. Break the chocolate into pieces, dice the butter and put them in a bowl suspended over a pan of simmering water to gently melt.
2. In another bowl gently whisk the eggs and stir in the sugar and flour. Gradually and gently whisk the melted chocolate and butter into the egg mixture. Allow the mixture to rest a while – it will happily sit for 3 or 4 hours (perfect for dinner parties).
3. Once you are nearly ready for pudding set the oven to 200 Celsius.
4. Rub the insides of the ramekins with butter and dust with flour. Divide the mixture between the 5 ramekins and bake for 10 – 12 minutes or until the edges are set and the tops are nearly firm and cracking a little but you can still see a spot of the molten center. If you are feeling brave take a knife, run it round the inside of the pot to loosen the fondant, and tip it out! If not, just serve it in the pot.
ramekins
fill
chocolate mix = sexytime
the perfect finish. slightly cracked top, soft, oozing chocolate lurking underneath
1
2
3 = SPLODGE
