Chocohotopots

These “chocohotopots” are the most chocolatey pudding you can imagine. The tops bake into a delicate, slightly cracked crust, almost like macarons, while the inside stays molten, rich, and irresistibly gooey. Perfect for chocolate lovers and cosy, chilly afternoons. The name says it all: they are chocolate, they are hot, and they are cooked in little pots…

Makes 4 (150 ml ramekins) or 6 (120 ml ramekins).

Ingredients for chocohotopots:

• 125 g butter (+ extra for greasing ramekins)
• 125 g dark chocolate
• 2 eggs
• 120 g caster sugar
• 3 tablespoons plain flour
• 100 g white or milk chocolate chips (or chopped chocolate)

All ingredients should be at room temperature. Grease the ramekins with butter. Melt the butter and chocolate together over a bain-marie. Let cool slightly.

In a bowl, whisk the eggs and sugar until just combined (do not beat until fluffy). Add the sifted flour and mix gently. Stir in the melted chocolate mixture until smooth. Fold in the chocolate chips or chopped chocolate. Divide the batter evenly between ramekins.

Bake at 200°C for about 15 minutes (for 150 ml ramekins) or 13 minutes (for smaller ones). The tops should be set and slightly cracked, while the centres remain molten. Serve immediately (be careful—they’re very hot inside!).

Best served with cherry compote or on their own.

Enjoy!