Languid evenings, steeped in lethargy are made for nibbling on morsels of chocolate. And, when you have a dessert recipe that comes from the gorgeous goddess of desserts ‘Nigella Lawson’, you know that you can’t go wrong.
The original recipe for this delectable mound of gooeyness comes from her. She calls it her Chocolate Hot Pots. The baking world also calls them Lava Cakes. But, I call them…
CHOCOLATE POT PIES
- 125 gms of unsweetened choco chips / 100 gms of cocoa powder
- 125 gms of regular, granulated sugar (if using unsweetened choco chips) or 150 gms of sugar if using cocoa powder (the ratio of sugar needs to be slightly higher as cocoa powder is quite bitter. However, if you like your chocolate bitter and dark then reduce the sugar. If you use sweetened chocolate chips then you can omit the sugar or add just a bit as per your taste).
- 125 gms unsalted butter with choco chips/ 150 gms unsalted butter with cocoa powder
- 3 tbsp all purpose flour (maida)
- 1 tsp vanilla essence
- 1/4th cup (about 3 tbsp) warm milk
- 2 tbsp warm water
- 2 eggs (beaten lightly)
- 4 ramekins (approx 4 x 4 x 2 inches)
- 1 tsp oil/butter for greasing the ramekins.
Note – The baking time given underneath depends on the size of the Ramekins. If you use smaller or larger ones, then please adjust the baking time accordingly.
- Combine the butter and choco chips/cocoa powder in a glass/metal bowl and place that in a bain marie. (Note – chocolate should ideally always be melted in a bain marie or a double boiler.
- To make a bain marie, take a large pan and fill it half with water. Let the water heat up and then place another heat resistant glass or metal bowl in it. Use this metal bowl to combine and melt the ingredients). Let the mixture heat up. As the butter melts, stir till all the ingredients have amalgamated and you get a thick syrup consistency.
- If the mixture is not syrupy then add warm water (as per need). Remove from heat and let it cool.
- In a separate mixing bowl, whisk the eggs lightly. Add sugar, vanilla essence, milk and flour and whisk till all ingredients are evenly mixed.
- Preheat oven to 200 deg C and grease your ramekins with oil.
- Combine the egg mixture with the cooled chocolate syrup mixture. At this stage you will again achieve a syrupy/pourable consistency. If not, then add warm water as per need.
- Fill the ramekins 3/4th and place them in a baking tray in the oven/microwave.
- Bake at 200 deg C for 18-20 minutes. Ovens take slightly lesser amount of time. So, check around the 12-15 min mark in an oven.
- The mixture will rise like a cake due to the eggs in it. The minute the top starts cracking, switch off the appliance and take the pots out. Let them rest for 1-2 minute outside. (Remember we are looking for a cracked shell and a soft gooey interior. If you allow the baking to continue then the insides will also bake like a cake. )
- Serve hot. You can also serve them with dollops of vanilla ice cream.