community recipe
Chocolate Molten Pots
- Prep time:
- 10
- Cook time:
- 12 minutes
- Serves:
- 6
180g butter,
Plus extra for greasing
About 3 tbsp dark cocoa,
to coat ramekins
270g dark chocolate,
Roughly chopped
3 eggs
3 egg yolks
1/2 cup sugar
3 tbsp flour
18-24 fresh or frozen
Raspberries or Blueberries
To garnish (optional)
Cocoa to dust
Pouring cream
Extra Berries
Plus extra for greasing
About 3 tbsp dark cocoa,
to coat ramekins
270g dark chocolate,
Roughly chopped
3 eggs
3 egg yolks
1/2 cup sugar
3 tbsp flour
18-24 fresh or frozen
Raspberries or Blueberries
To garnish (optional)
Cocoa to dust
Pouring cream
Extra Berries
Preheat oven to 210C. Butter the inside of six 1-cup ramekins and lightly coat with cocoa, tapping out excess. Set on baking tray
Melt butter in a saucepan over medium heat. Once it has fully melted, add the chopped chocolate, stir for 30 seconds, then remove from heat and set aside while chocolate finishes melting.
Place eggs, egg yolks and sugar in an electric mixer and beat at high speed until thickened, pale and ribbons (about 5 minutes).
Whisk chocolate and butter until smooth. Quickly fold into egg mixture along with the flour. Spoon into prepared ramekins, then drop 3-4 raspberries or blueberries into each ramekin and press gently into the mixture to cover. If using frozen berries, leave the ramekins to stand on the bench for ten minutes before cooking
Bake until sides are firm but centres are soft (about 12 minutes) to test for doneness, insert a skewer into the centre - the bottom half of the skewer should come out covered with liquid mixture.
Remove from oven and from hot baking tray and allow to cool in ramekins for just three minutes (don't be tempted to leave them longer or they will carry on cooking). Serve in ramekins or turn out onto plates. To turn out, cover each ramekin with an inverted dessert plate. Carefully flip, allow to stand for 10 seconds, then lift off the ramekin. Dust with cocoa, if using, and serve immediately accompanied by pouring cream and extra berries if using.
Melt butter in a saucepan over medium heat. Once it has fully melted, add the chopped chocolate, stir for 30 seconds, then remove from heat and set aside while chocolate finishes melting.
Place eggs, egg yolks and sugar in an electric mixer and beat at high speed until thickened, pale and ribbons (about 5 minutes).
Whisk chocolate and butter until smooth. Quickly fold into egg mixture along with the flour. Spoon into prepared ramekins, then drop 3-4 raspberries or blueberries into each ramekin and press gently into the mixture to cover. If using frozen berries, leave the ramekins to stand on the bench for ten minutes before cooking
Bake until sides are firm but centres are soft (about 12 minutes) to test for doneness, insert a skewer into the centre - the bottom half of the skewer should come out covered with liquid mixture.
Remove from oven and from hot baking tray and allow to cool in ramekins for just three minutes (don't be tempted to leave them longer or they will carry on cooking). Serve in ramekins or turn out onto plates. To turn out, cover each ramekin with an inverted dessert plate. Carefully flip, allow to stand for 10 seconds, then lift off the ramekin. Dust with cocoa, if using, and serve immediately accompanied by pouring cream and extra berries if using.
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