No matter what you call it - it's scrumptious

 
Chocolate Pots, Chocolate Volcano, Chocolate fondants... no matter the name it is a delicious dessert. Until this weekend I had always made Rachel Khoo from the Little Paris Kitchen recipe. Hers had a caramel in the middle. But on the weekend our friends made Nigella Lawson's recipe. This is simple and straightforward. I do have to admit that I have made it a bit more simple and straightforward than she has it. BUT... Made in 5 minutes and cooked in 10. Lip smackingly good.

Nigella Chocolate Pots - Karen's Method
4 1/2 oz bittersweet choc (I used 70% cocoa solid)
4 oz butter
3 large eggs ( I used 4 as I only just now realised I read the recipe wrong)
3/4 Cup white sugar
1/4 Cup normal flour

Nigella says this makes four but it is very rich and my friends made it go around 8 - I made it today as 5, only because I had 5 dishes.

Turn oven on to get it up to heat - this is important - 400oF, 200oC (I used my fan function)

Prepare your ramekins 4-6 , by buttering and flouring them so the mixture does not stick.

In a microwave bowl put the chocolate and butter. Microwave on 60% power for 1.5 minutes until melted.

Out of the oven looking like this

In another bowl whisk together eggs, sugar and flour until just blended (again I did not read that and gave it a good beat). Gradually add the chocolate mixture to the eggs - I did it in two lots.

Pour into the greased ramekins and put on a tray and place in the oven for 10-13 minutes. It is ready when the tops are firm and cracking slightly around the edges.

Turn onto individual dishes and serve with runny cream. Eat while warm, do not delay!!!

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