Choco Hoto Pots Nigella Lawson
Indulge in the decadence of *Choco Hoto Pots*, a signature dessert from Nigella Lawson that’s the perfect combination of simplicity and luxury. These individual molten chocolate puddings boast a gooey, lava-like center encased in a subtly crisp shell, delivering pure comfort in every spoonful. Made with rich dark chocolate and a handful of pantry staples, this recipe comes together in just 25 minutes, making it an ideal last-minute treat for cozy dinners or special occasions. Impress your guests by serving these warm, straight from the oven, garnished with a dollop of cream or a scoop of vanilla ice cream for a blissful contrast. Whether you’re a chocoholic or simply love indulgent desserts, these irresistible Choco Hoto Pots are guaranteed to steal the spotlight!
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Ingredients
- 125 grams Dark chocolate (70% cocoa solids)
- 125 grams Unsalted butter
- 2 large Eggs
- 2 large Egg yolks
- 75 grams Caster sugar
- 25 grams Plain flour
- 0 as needed Butter (for greasing)
- 0 as needed Flour or cocoa powder (for dusting ramekins)
Directions
Step 1
Preheat your oven to 200°C (400°F) or 180°C (350°F) fan oven. Grease 4 ramekins with a little butter and dust lightly with flour or cocoa powder to prevent sticking.
Step 2
Place a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Add the dark chocolate and unsalted butter to the bowl and let them melt together, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
Step 3
In a separate bowl, whisk together the eggs, egg yolks, and caster sugar using an electric mixer or whisk until the mixture becomes thick, pale, and airy (this may take about 3–5 minutes).
Step 4
Gently fold the cooled chocolate and butter mixture into the egg mixture, using a spatula to combine without deflating the airiness.
Step 5
Sift the plain flour over the chocolate mixture and fold gently until just combined, ensuring there are no streaks of flour left.
Step 6
Divide the mixture equally between the four prepared ramekins. Place them on a baking tray.
Step 7
Bake in the preheated oven for 10–12 minutes. The tops should be set and slightly domed, but the centers should remain gooey and molten.
Step 8
Remove the ramekins from the oven and let them stand for about 1–2 minutes. Serve warm, either in the ramekins or tipped out onto plates, with a dollop of cream or a scoop of vanilla ice cream if desired.
Nutrition Facts
| Serving size | (503g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2413.5 |
| Total Fat 190.8g | 0% |
| Saturated Fat 106.8g | 0% |
| Cholesterol 1048.8mg | 0% |
| Sodium 292.4mg | 0% |
| Total Carbohydrate 157.2g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 105.7g | |
| Protein 31.8g | 0% |
| Vitamin D 125.6IU | 0% |
| Calcium 228.8mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 1128.8mg | 0% |
Source of Calories