Molten Chocolate Cake Nigella Lawsons Choco Pots Recipes

CHOCOHOTOPOTS

Steps:

• 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!

MOLTEN CHOCOLATE CAKE- NIGELLA LAWSON'S CHOCO-POTS

Steps:

• 1. Place a baking sheet in the oven and preheat to 400 degrees F. Butter the ramekins with 1 tablespoon butter.
• 2. Melt 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.
• 3. 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.
• 4. Bake 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.)
• 5. Serve 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.)

CHOCO-HOTO-POTS - NIGELLA LAWSON

Steps:

• Place a baking sheet in an preheated oven 400° Butter four 2/3-cup ramekins and set aside.
• Using a microwave or double boiler, melt together the semisweet chocolate and the butter,set aside to cool.
• In a bowl combine eggs,sugar and flour Add cooled chocolate mixture and mix well.
• Fold in white chips.
• Divide mixture evenly among ramekins and place on baking sheet.
• Bake until tops are shiny and cracked and chocolate beneath is hot and gooey about 20 minutes.
• Serve on plates this is very hot.

CHOCO-HOTO-POTS

Steps:

• Place baking sheet in 400-degree oven. Butter four 2/3-cup ramekins and set aside.
• Using a microwave oven or 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 chips.
• Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

MOLTEN CHOCOLATE BABYCAKES

Steps:

• Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
• In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
• Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.