Gooey Chocolate Pots

I have been reluctant to blog these gorgeous little chocolate pots as I didn't really want to give away how easy they are to make. When I have made them for other people they are always met with such enthusiasm. A rich chocolate sponge, which when cut into oozes a hot gooey chocolate sauce. They can be made in under 10 minutes, prepared in advance, cooked in 10 minutes and devoured in seconds. I think that the only person who could eat two in succession would be Rachel, who is a self confessed chocoholic.  Rachel has regularly made these by herself, they are definitely her pudding of choice. The recipe comes from Nigellas 'How to Eat', a classic cook book.

Ingredients
Serves 6
125g best quality dark chocolate
125g unsalted butter
3 large eggs
150g caster sugar
35g plain flour
extra butter and flour for the ramekins

You also need 6 small ramekin dishes. (The recipe says 4, but I have always made 6 smaller ones)

Method
Put the chocolate and the butter in a bowl suspended over a pan of simmering water to gently melt. Whisk every now and then until both are melted.
In another bowl gently whisk the eggs and stir in the sugar and flour, until just blended.
Gradually whisk the melted chocolate and butter into the egg mixture. Allow to rest.
Once you are ready to cook the pudding, heat the oven to 200ºC
Rub the insides of the ramekins with butter and dust with flour. Divide the mixture between the 6 ramekins and put them on a baking sheet.
Bake them for 10 – 12 minutes or until the tops are nearly firm and cracking a little, but you can still see a some of the soft oozing centre. Check after 10 minutes, they are definitely better under done than overdone. 

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