Chocohotopots

serves 4

1 stick plus 1 tablespoon unsalted butter, plus some for buttering the ramekins

4 oz semisweet chocolate (I used Ghiradelli 60% cacao chips)

2 eggs

3/4 cup superfine sugar (you can just buzz regular, granulated sugar around in your food processor for this, just be careful it doesn’t turn to powdered sugar! Do it in 2-3 second pulses.)

3 tablespoons flour

Preheat the oven to 400 degrees.

Butter four 2/3 cup ramekins.

In the microwave (in 30 second bursts) melt the chocolate and butter. Set aside to cool a bit.

In a medium bowl, mix the eggs with the sugar and flour.

Beat in the cooled chocolate mixture.

Bake for about 20 minutes, the tops will be cooked and a bit crackly.

Remove the ramekins to a small dessert plate and watch yourself, the ramekins will be HOT!!!

as found on Tuffet