Nigella's Chocopots (adapted ..)

Nigella's Chocopots (adapted ..)


1 person made this

About this recipe: These are meant to be a kids’ dessert but they are great for adults too. They are very easy and look very impressive...

Whittonside Wiltshire, England, UK


  • Quantities for 6 large (150ml) ramekins / 9 medium (100ml) ones
  • 100-125g dark chocolate (or mixed dark/milk – Green & Black works well)
  • 2 eggs
  • 150g caster sugar
  • 3 tbsp plain flour
  • 150g unsalted butter / hard margarine (slightly salted seems to work well too)


  1. Preheat oven to gas mark 6 (200C). Butter the ramekins.
  2. Melt the butter and the dark chocolate, then set aside to cool.
  3. In another bowl, beat the eggs with the sugar and flour. Using a hand electric blender creates a stiff mix that holds together at kitchen temperatures well until you are ready to cook.
  4. Then beat in the cooled butter/chocolate mix. “Pour” (or spoon) into the buttered ramekins – the mixture rises considerably so only fill c. 1/3-1/2 full.
  5. Place the ramekins on a roasting pan and place in the oven (floor of top Aga oven), and bake for about 15-20 minutes. The tops should be cooked (and cracked) like a macaroon, the whole pudding raised out of the ramekin like a soufflé and the centre gooey.
  6. Serve immediately (or they tend to sink back down) with dollops of thick cream...

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