Chocohotpots

The weather is starting to get chilly and there's nothing like staying in at night with a delicious flick and a wondrously comforting and warm Chocohotopot. I learned to make these from watching Nigella and they are soooooo easy. You have a nice chocolate cake texture surrounding this steaming molten hot goo of deep dark chocolate and nothing else tops it better then som fresh whip cream. The recipe makes 4 and i like to let the ramekins cool off after i fill them and put each one into a sandwhich sized Ziploc bag and put them in the fridge so all i have to do is pull one out, let the oven heat up and then pop one in and within 20 minutes i have something hot and decadent to spoil myself with. I usually keep them up to two weeks in the fridge....but i usually end up eating them way before then. :)

1 stick plus 1 tablespoon unsalted butter


4 ounces semisweet chocolate, with 60 percent cocoa solids

2 eggs

3/4 cup superfine sugar

3 tablespoons all-purpose flour



Special equipment: 4 (2/3 to 1-cup capacity) ramekins

Directions

Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!