Chocohotopots
Get ready to indulge in pure chocolate bliss with these decadent Chocohotopots, the ultimate dessert for chocolate lovers! Featuring rich dark chocolate with 70% cocoa solids and a luscious, molten center, these individual treats combine the best of cake and lava pudding in every spoonful. In just 25 minutes, you’ll create an elegant dessert perfect for dinner parties or date nights, with a crisp, slightly cracked top that gives way to a gooey, irresistible interior. Easy to prepare with simple ingredients such as eggs, butter, sugar, and a hint of cocoa powder, these molten chocolate pots offer gourmet flavor without the fuss. Serve warm with a dusting of cocoa or a scoop of creamy vanilla ice cream to elevate this indulgence to new heights. Perfectly portioned and outrageously delicious, Chocohotopots are a surefire way to impress your guests or treat yourself to a cozy night in!
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Recipe Information
Ingredients
- 200 grams dark chocolate (70% cocoa solids)
- 100 grams unsalted butter
- 150 grams caster sugar
- 2 pieces large eggs
- 2 pieces large egg yolks
- 50 grams plain flour
- 1 tablespoon soft butter (for greasing)
- 1 tablespoon cocoa powder (for dusting)
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F. Place a baking tray inside the oven to heat.
Grease four individual ramekins with the soft butter and lightly dust them with cocoa powder, tapping out any excess. This ensures the chocohotopots won’t stick.
Break the dark chocolate into small pieces and add it to a heatproof bowl along with the unsalted butter. Set the bowl over a pan of simmering water (make sure the bottom of the bowl does not touch the water) and gently melt, stirring occasionally. Once melted, set aside to cool slightly.
In a separate mixing bowl, whisk together the caster sugar, large eggs, and egg yolks until thick, pale, and creamy. This will take a few minutes of vigorous whisking or using an electric mixer on high speed.
Pour the slightly cooled chocolate and butter mixture into the egg and sugar mixture, gently folding it together with a spatula until fully combined.
Sift the plain flour into the mixture and fold it in gently, ensuring there are no lumps and the batter is smooth.
Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.
Place the filled ramekins on the preheated baking tray in the oven and bake for 10-12 minutes. The tops should be set and slightly cracked, but the centers should remain gooey and molten.
Carefully remove the ramekins from the oven and let them sit for 1-2 minutes before serving.
Serve the chocohotopots warm with a dusting of cocoa powder or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.9 g | 247% | |
| Saturated Fat | 110.1 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 198.5 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 233 mg | 18% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 1663 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
