Nigella’s Chocohotopots- the best impromptu dessert

So this post follows the previous one by soy about the BEST boeuf bourguignon. While the stew was emitting delightful smells from the oven and torturing us for 3 hours, I switched on Nigella Feasts. I absolutely love watching Nigella. Not only is she gorgeous, and not afraid to eat out of the fridge in every episode, she makes all her dishes sound unbelievable. Last Saturday, as she had a toffee sauce bubbling away on the stove, she described it as seething. “Not with anger, but contentment”. How I wish language came to me with the same smoothness. Anyway, back to the hotopots! So that night, we watched as Nigella threw together this luscious chocolatey dessert that took only 20 mins… I think you could collect the drool from the floor as we watched. And it didn’t take much persuading for me to get up and prepare the dessert while soy plated up the bourguignon.

And while we were gobbling up the stew, these little babies were rising away happily in the oven. And the pictures do not lie- they were HEAVENLY. Crusty on the top, and molten gooey richness inside. And just enough stickiness to give them a bit of bite. The only complaint I got was that it was too hot to eat even more quickly! And I tell you, those ramekins were polished off so cleanly that they hardly needed to be scrubbed :D The best part of the hotopots- sooooo easy to make!!

Nigella’s Chocohotopots

makes 4

130g dark chocolate

115g unsalted butter

2 large eggs

1/2 cup caster sugar

3 tablespoons plain flour

Preheat oven to 200°C.

Butter the ramekins.

Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and butter, then set aside to cool a little.

In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and shiny and the chocolate gooey underneath.

Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!

Imagine having this for dessert after a bowl of beautiful bourguignon… that was a gooood dinner ;)

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  • Lauren

    OMG! That looks amazing! An awesome start to an awesome website. Congrats honey & soy x

  • jasmi

    i need.. NEEEEEEEEED to come crash at your place again.. pleeeeeeeeeeeeaase!!

  • amooo

    u just HAVE justt HAAAAVVVEEE to make this for me one day honey (did i get tt right? ;) im hazarding a guess :P ) PLLLLLLLLLLLLLLLLLLSSSSSSSSSSSSSSSSSSSSSSSS.

  • honey

    Yes you got it right babe ;) And more than happy to make this for anyone who wants to invite themselves over to our house :) Or really, it is SO EASY you can do it too!

  • A.

    Dear Honey and Soy,
    This looks absolutely divineeeee!! Love reading all the entries but I just had to comment on this one first just because it's on chocolate!! :)

    The next time I'm in Oz, I'm definitely tagging along with you girls on your foodie adventures. I must! It'd be a fun, fooodieducation. haha

    Congratulations on the launch of the blog! I'm looking forward to more delicious entries! :)


  • jan

    ok i am getting dark chocolate and making this. looks amaaaaaaaazing!!!

  • Aly

    if u like Nigella you should watch Laura Calder. Prettier and far far far more competent.

  • soy

    will check her out. I’m always amazed at how Nigella loves to bring things up to her bed to eat/ drink! She once brought this full on super buttery version of a french toast up to bed!

  • Ting

    Hi there, I pass by your blog today and absolutely love it. I made this hotpot from Nigella’s 2 years ago, and I can’t agree with you more, they are absolutely easy and heavenly amazing. But that was the only time I made it, consider about my waistline…