As far as decadent chocolate and simplicity goes, these individual two-toned chocolate pots can't be beat. With just four items in three easy steps, you are on your way to baked chocolate heaven baby! A perfect indulgent treat for the kids to celebrate family day and also my birthday ode to doing a rendition my way, adapting Jamie Oliver's Chocolate Pot recipe for our Toronto Food Revolution February Cookbook Contest. Cakey on the outside, bake it a few minutes less for a molten lava centre, or as I have done to a gooey chocolatety inside. As Jamie exclaims in his recipe, it is utterly a mind-blowing chocolate experience! Try it! Share it! Spread the chocolate joy!
Chocolate Pots à la Jamie Oliver (adapted from Jamie Oliver)
Makes 4 pots (double the ingredients for double the batch)
170 g (6 oz.) quality dark chocolate (70%)-- I used Baker's Premium Dark Chocolate
100 g or 1/3 cup plus 1 Tbsp. unsalted butter
1/4 cup golden or light brown sugar
2 large eggs
maple syrup for drizzling (optional)
nectarine, thinly sliced for garnish
Preheat oven to 325F. Break or coarsely chop chocolate and place into microwaveable bowl along with butter, cubed. Microwave on medium-high heat for one minute. Stir well to blend the melted ingredients. In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined.
Divide between four small ovenproof teacups or ramekins, then place them in a deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 20 to 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 10 minutes before serving.
Note: Baking 20 minutes will give you a molten centre, with five minutes more, a gooey interior. Each oven's temperature results differently. I used my small convection oven to save on energy and baked for 25 minutes.
Crispy on the outside...
For maximum pleasure, enjoy the chocolate pots warm – if they’re hot, they can be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of good maple syrup. Or as I've done, a few slices of nectarine for a simple presentation.
This recipe is perfect for the kids to get hands-on and make!
Can't wipe the eager smile off these faces...
|This is my chocolate monster!! Nom Nom...|
Looks like a mini cake...
But oh so ooey, gooey on the inside.... Now that's what I call heaven in a pot!
There's still a week left in our Toronto Food Revolution February Cooking Contest to enter to win a Jamie Oliver cookbook. Won't you give this ridiculously delicious chocolate recipe a try! Click to see contest rules.