Choco-Hoto-Pots

By Nigella Lawson

Choco-Hoto-Pots
Jim Wilson/The New York Times
Total Time
30 minutes
Rating
4(311)
Comments
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I can make no dietary defense for the choco-hoto-pots: they're just good. Think ponds of molten chocolate sauce enclosed in chewy-topped, dense chocolate sponge. By popular request, I paint the lily here by adding a sprinkle of white chocolate morsels.

Featured in: AT MY TABLE; Turning a Kitchen Into Child's Play

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Ingredients

Yield:4 servings

    Butter for Ramekins

    • ¾cup semisweet chocolate chips
    • 1stick (4 ounces) unsalted butter
    • 2large eggs
    • ¾cup superfine sugar
    • 3tablespoons Italian 00 flour (see note) or all-purpose flour
    • ½cup white chocolate chips
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

684 calories; 44 grams fat; 26 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 74 grams carbohydrates; 2 grams dietary fiber; 66 grams sugars; 7 grams protein; 62 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place baking sheet in 400-degree oven. Butter four ⅔-cup ramekins and set aside.

  2. Step 2

    Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.

  3. Step 3

    In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips.

  4. Step 4

    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.

Tip
  • Italian 00 flour is available online and at specialty food markets.

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Ratings

4 out of 5
311 user ratings
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Comments

SheraM

When I make these I use all chocolate chips. I am philosophically opposed to white chocolate. Ha! I get no complaints.

CYW

Why would I order a five-pound bag of Italian flour when I only need 3 tablespoons? That would be a lifetime supply. I'm going to try with regular flour ...

Julie

I used regular sugar, all-purpose flour, and chocolate chips. They were delicious. Ice cream would be a good addition.

A.S.

This is now my Secret Single Behavior when my spouse is on a trip and kids are asleep. 2 oz. butter in a glass measuring cup microwaved until melted, stirred in 3 oz dark chocolate. Added 2 tablespoons regular sugar (I like it less sweet). Added 1 egg and mixed vigorously with a fork. Added 1.5 tablespoons flour and mixed. Baked some in a small ramekin in the toaster oven at 390° F. Saved the rest in the refrigerator.

A.S.

This is now my Secret Single Behavior when my spouse is on a trip and kids are asleep. 2 oz. butter in a glass measuring cup microwaved until melted, stirred in 6 oz dark chocolate. Added 2 tablespoons regular sugar (I like it less sweet). Added 1 egg and mixed vigorously with a fork. Added 1.5 tablespoons flour and mixed. Baked some in a small ramekin in the toaster oven at 390° F. Saved the rest in the refrigerator.

A.S.

Mistake! 3oz chocolate. Corrected in another comment, but NYT won’t let me delete this one.

Sam

Could this be mixed up in advance and put into the fridge until baking or would the result be flat and less airy?

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