Nigella still comes top of my list of celebrity chefs when it comes to delicious, easy desserts. I’ve made these melt-in-the-middle warm chocolate pots for a few dinner parties recently, and they’ve been a winner every time. Everyone thinks I’m just being modest when I protest that they are super easy to make, but now you know the secret too. Nigella suggests putting them in moulds and turning them out onto a plate after baking, but if you want to keep it simple (like I do), just serve them in the ramekins they were baked in.
- 50g unsalted butter
- 350g good quality dark chocolate
- 150g caster sugar
- 4 large eggs
- pinch of salt
- 1 teaspoon of vanilla extract
- 50g plain flour
- 6 small oven proof glass or ceramic ramekins
Preheat the oven to 200 degrees C/gas mark 6. Melt the chocolate and set it aside to cool. Cream together the butter and the sugar, then beat in the eggs one at a time with the pinch of salt. Add the vanilla and stir well, until completely smooth. Add the flour, stir well again, and then add the chocolate.
Divide the finished batter into the 6 ramekins, arrange on a baking tray and cook for around 10 minutes until slightly risen and crusty on top, but still gooey inside. If that’s not quite enough, add a dollop of crème fraîche or vanilla ice cream.