Imagine a brownie with its chewy chocolatey undeniably irresistible allure. Now imagine that classic dessert of molten lava cakes with their rich chocolate centre dramatically oozing out. What if you could get both these things in an easy dessert? Sounds a little hard to believe doesn’t it, but it can totally happen and within minutes! Could there be a better way to celebrate Chocolate Day than these Chocolate Lava Pots? Didn’t know that was a thing? Can’t say I did either, but why turn down an excuse to eat Chocolate?
This is a true chocoholics treat, rich and indulgent. If you want to serve it to a crowd just increase the bake time and bake it in a larger dish, which is what I usually do. It goes wonderfully with a scoop of vanilla ice cream and comes together so quickly that you can whip it up at a moments notice. I prefer using a bittersweet or dark chocolate in this dish, but you should pick what you like. Nothing sweeter than semisweet would be my strong suggestion!
Chocolate Lava Pots
1 stick plus 1 tablespoon unsalted butter
4 ounces chocolate bittersweet or dark
optional: 1/2 tsp instant coffee or espresso powder
3/4 cup sugar
1/2 t salt
3 tbsp flour
4 (2/3 to 1-cup capacity) ramekins or any single dish of the same capacity
1. Preheat the oven to 400 degrees F
2. Butter the ramekins or baking dish w the 1 tbsp butter
3. Melt the chocolate, instant coffee/espresso and butter, stirring until smooth. You can microwave it or do it stove top (my preference). Let it come to room temp
4. Whisk the eggs, sugar, salt and flour together
5. Beat in the chocolate mixture and divvy it up between the ramekins or put it in a dish. If using ramekins place them on a baking tray and put them in an oven.
6. Bake for 20 minutes when the edges will look like brownie edges, the centres thin and crackly and gooey underneath. You will need to add another 5-10 minutes of baking time for a single dish depending on the size. Just watch for awesome brownie like surface!
Serve hot with a scoop of ice cream
Adapted from: Chocohotpots by Nigella Lawson