I‘m not really a fan of Nigella’s recipes. But I sure am a
big fan of the show! Well,… after Jamie At Home, of course. C’mon. I mean, really.
The following recipe was not oh-my-God good, but it’s very easy to make, boasting the simple sweet and bitter taste, beautiful crack on top, wonderful gooey texture in the inside. Besides, the pots looked pretty 🙂
Recipe courtesy Nigella Lawson
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
3/4 cup superfine sugar –> Nope, not gonna happen. Way too sweet. Half it. Always half amount of sugar in Nigella’s recipes. Remember her motto was“Too much of a good thing could be wonderful”
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
- Place a baking sheet in the oven and preheat to 400 degrees F. Butter the ramekins with 1 tablespoon butter.
- Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
- In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture.
- Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
- Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
- If you prefer more intense and bitter flavor, like me, a teaspoon Nescafe diluted in few drops of hot water wouldn’t hurt. Add it to chocolate mixture and enjoy the kick!