Gooey chocolate pots

Ingredients:

• 115g butter
• 170g dark bitter chocolate (70% +)
• 3 eggs (2 whole and 1 yolk)
• 115g sugar
• 35g flour
• 30g cacao powder
• 1/4 teaspoon salt

• raspberries
• plain ice cream

Methods:

• Preheat the oven to 200C.
• Melt the butter.
• Cut the chocolate into small pieces. Now that the butter is not too hot, add in the chocolate and gently stir until fully melted but not yet separating.
• Whisk the 2 eggs and 1 egg yolk. Add sugar and keep whisking. Add flour, cocoa powder and salt. Mix well.
• Grease 4 ramekins.
• Once the chocolate mixture is not too hot (not to cook the eggs), stir it in until just combined. Do not overmix!
• Spoon the mixture into the ramekins.
• Bake for 12min, until solid on top but gooey inside.
• Serve with fresh raspberries and plain ice cream.

Notes:

• These gooey chocolate pots are amazing when reheated in the oven from frozen - after a short time the outside gets warm while the middle still retains an ice cream consistency.
• To make white chocolate pots, use white chocolate and swap cacao powder for flour.

Inspired by: The Splendid Table