Pots au Chocolat

Ingredients:

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

 Directions:

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.

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