Nigella Lawson. She’s my hero. My husband always teases me that I have a girl-crush on her. I think it’s true. I mean, how can you not love a woman who eats like that, looks like that and makes no apologies for anything.
I have most of her cookbooks and I have found some true gems in them but none more gem-y than the Chocohotopots. Named by her son, these little pots of joy are beyond perfection. The best way I can describe them is that they reminiscent of a half baked brownie — only better. They are warm and gooey and…and…and…words escape me. Really.
Not only am I lucky enough to have access to this recipe. I have a husband who actually makes them for me. Yes, I am the luckiest woman in the world. Nigella really has nothing over me. He usually makes it when I need a chocolate fix or have had a hard day or just wants some of my attention. This is bound to get it my attention away from anything. It just so happened that these particular Chocohotopots were made by me. Hey, men like chocolate too!
These are so easy to make and yet so impressive. Perfect in their simplicity, they require no other accompaniment. You just can’t go wrong with these, no matter what the occasion. I highly recommend them. They are good after a nice romantic meal. They are good when you want to impress someone. They are good for company. You name it — these are the way to go!
Try this one. If you do nothing else. Try this. These won’t let you down.
Nigella Lawson. She’s a genius. Genius, I tell you!
from Feast by Nigella Lawson
1 stick plus 1 tablespoon of butter
4 ounces semi-sweet chocolate (60% cocoa solids, I use Ghiradelli)
3/4 cup superfine sugar (just use regular)
3 tablespoons all-purpose flour
1/2 cup white chocolate chips or morsels (we usually just use regular chocolate chips)
Place a baking sheet in the oven and preheat to 400 degrees. Butter four 2/3 cup ramekins. Either microwave or in a bowl suspended over a pan of simmering water, melt the butter and chocolate then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour (you can use a whisk). Beat in the cooled butter and chocolate mixture. Fold in the white chocolate. Divide batter between the four buttered ramekins. Bake in the preheated oven on the preheated tray for about 20 minutes. The tops will be cooked and cracked — like a macaroon — and they chocolate grungy and gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Be careful — they will be hot.