Chocopots

I have always wanted to try and make this ever since I say Nigella's Youtube below. So I finally tried it for this year Valentine's dinner.  I used Valhrona dark chocolate (Noir Amer 71% Cacao) and cut the sugar down to 1/3 cup instead of the 3/4 cup called for in the recipe... the chocopot could have been a tad sweeter. So I think next time I'll up the sugar to the full 3/4 cup.

Also remember to time it so that the chocopots are served hot off the oven so that the chocolate is still goooey and not fudgelike, i.e. don't stick them in the oven until 15' before serving.

I served them with chocolate covered strawberries but I think some rasberries or vanilla ice cream would be equally luscious ... YUM.

Ingredients:
4 servings

- 1 stick butter (1/2 cup or 1/4 pound)
- 125 g dark chocolate chips
- 2 eggs
- 3 T flour
- 3/4 c superfine sugar

Directions:

1. Preheat the oven to 400 degrees F. Butter the ramekins with 1 tablespoon butter.

2. 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

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 15 minutes or so, by which time the tops will be cooked and cracked and the chocolate gooey underneath. (Nigella's recipe says 20 minutes)