This is one of those last minute desserts that are always a hit! It’s really easy to get hold of the ingredients and I’ve been making it for years! I think it may be similar to one of Nigella Lawson’s recipes, but I have adjusted it over the years to suit me.
These chocolate pots can easily be transformed into a Gluten Free option by replacing the wheat flour with gluten free flour and the results are no different. I love to serve these hot with my homemade ice cream (you can find the recipe here). https://newagetraditions.wordpress.com/who-doesnt-love-ice-cream/
It has 70% real dark chocolate, which contains magnesium, so no need to feel guilty when eating these! Everything in moderation!
125g Butter 125g 70% Dark Chocolate 3/4 cup Sugar or Xylitol 3 Eggs 3 Tbsp's Flour/Gluten Free Flour - Preheat oven to 180 degrees C - Melt butter and chocolate together in a pot on a low heat over the stove, and then turn the heat off - Mix the sugar, eggs and flour together in a separate bowl until well combined - Add the egg mixture to the chocolate mixture and stir well until combined - Place the batter in 4 or 8 greased ramekins or cupcake papers (depending on how big you'd like them to be) - Bake for 15 mins - When done, the centre will still be gooey and moist - Best served warm with homemade ice cream (see link above) As always, your feedback is appreciated! Enjoy!