Pots au Chocolat


225 g semi-sweet chocolate
1/2 c butter (coconut oil can be used for a dairy free option, however I have not tried it)
3 eggs
2 tablespoons sugar
1 teaspoon vanilla
2 tablespoon cocoa powder


Preheat your oven to 385 F and set out 4 small ramekins.

In a small bowl set over a saucepan of boiling water, melt together chocolate and butter, stirring and scraping the sides until there are no lumps.

In a separate bowl, beat together the eggs and vanilla and pour in the chocolate mixture. Stir in cocoa powder.

Pour the mix into the 4 ramekins and place them into a large pie dish or edged baking pan, filling the pan with water up to 1/2 the height of the ramekins.

Bake for 20 - 25 minutes, the tops should have risen and begin to pull away from the edges, however the real appeal of this dessert is the rich gooey centre. Not for a light appetite.

Serve hot, topping each pot with ice cream, or my personal favourite, a spoonful of coconut cream and a raspberry.