Chocohotopots Recipes

CHOCOHOTOPOTS

Chocohotopots image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 6

Ingredients

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

Steps:

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!

CHOCO-HOTO-POTS - NIGELLA LAWSON

Choco-Hoto-Pots - Nigella Lawson image

Make and share this Choco-Hoto-Pots - Nigella Lawson recipe from Food.com.

Provided by NovaLee

Categories Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

butter, for ramekins
3/4 cup semi-sweet chocolate chips
1/2 cup unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons flour
1/2 cup white chocolate chips

Steps:

Place a baking sheet in an preheated oven 400° Butter four 2/3-cup ramekins and set aside.
Using a microwave or double boiler, melt together the semisweet chocolate and the butter,set aside to cool.
In a bowl combine eggs,sugar and flour Add cooled chocolate mixture and mix well.
Fold in white chips.
Divide mixture evenly among ramekins and place on baking sheet.
Bake until tops are shiny and cracked and chocolate beneath is hot and gooey about 20 minutes.
Serve on plates this is very hot.

Nutrition Facts : Calories 672.1, Fat 41.8, SaturatedFat 25.1, Cholesterol 169.7, Sodium 60.8, Carbohydrate 74.6, Fiber 2, Sugar 67.4, Protein 6.6

CHOCO-HOTO-POTS

Choco-Hoto-Pots image

I can make no dietary defense for the choco-hoto-pots: they're just good. Think ponds of molten chocolate sauce enclosed in chewy-topped, dense chocolate sponge. By popular request, I paint the lily here by adding a sprinkle of white chocolate morsels.

Provided by Nigella Lawson

Categories easy, quick, weekday, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3/4 cup semisweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup superfine sugar
3 tablespoons Italian 00 flour (see note) or all-purpose flour
1/2 cup white chocolate chips

Steps:

Place baking sheet in 400-degree oven. Butter four 2/3-cup ramekins and set aside.
Using a microwave oven or double boiler, melt together the semisweet chocolate and the butter. Set aside to cool.
In a separate bowl, combine eggs, sugar and flour. Add cooled chocolate mixture, and mix until blended. Fold in white chips.
Divide mixture evenly among ramekins and place on baking sheet. Bake until tops are shiny and cracked and chocolate beneath is hot and gooey, about 20 minutes. Place each ramekin on a small plate with a teaspoon and serve, reminding children that ramekins and chocolate are hot.

Nutrition Facts : @context http, Calories 684, UnsaturatedFat 14 grams, Carbohydrate 74 grams, Fat 44 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 26 grams, Sodium 62 milligrams, Sugar 66 grams, TransFat 1 gram

CHOCOHOTOPOTS

Chocohotopots image

This is a must try dessert! It is tender, rich and oh so fudgey on the inside. I halved the recipe and cooked it in a 15 ounce oven-safe dish. It turned out absolutely perfect AND delicious! Recipe courtesy of Nigella Lawyson from her television show, Nigella Feasts.

Provided by Juenessa

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter
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

Steps:

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

Nutrition Facts : Calories 573.3, Fat 43.3, SaturatedFat 26.4, Cholesterol 174.4, Sodium 45.4, Carbohydrate 50.5, Fiber 4.9, Sugar 38, Protein 7.7

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