Saturday, February 4, 2012

Molten Chocolate Pots

I have to admit, I'm not a big fan of chocolate... but who can resist a warm little pot of molten deliciousness? I've been looking for a quick and easy recipe to satisfy my chocoholic family, and was considering a classic chocolate mousse or a fiddly chocolate souffle. However, after making these, I have a new favorite to add to my essential recipes. This is adapted from Nigella Lawson's Gooey Chocolate Puddings. She makes 4 portions, but my ramekins are smaller 2oz (60ml) ones so I managed 10 portions, a perfect little "fix". Prepare the batter before your dinner preparations, then pop them into the oven ten minutes before you finish eating. 

3oz 100% dark chocolate
1/2 cup coconut oil, plus more for greasing ramekins
3 eggs
½ cup coconut sugar
1/3 cup (40g) almond flour, plus more for prepping ramekins
  • In a small saucepan, on a medium-low heat, melt the chocolate and coconut oil, stirring continuously. Take it off the heat the second it's melted. 
  • Beat the eggs, sugar and flour together. 
  • Gradually, beat in the melted chocolate mix. Set aside to rest.
  • Prepare the ramekins by greasing and then dusting with a spoonful of flour. Shake the flour around, (don't forget the sides too) and tap it out into the next ramekin until there is a nice even coating on all of them. 
  • Preheat the oven to 400°F (200°C). 
  • Fill each ramekin 3/4 full and place onto a baking tray. Bake for 8-10 minutes. Serve hot or warm.

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