Tuesday, June 15, 2010
Chocolate Melting Pots
There are some sexy desserts out there.
And there are some that aren't sexy at all.
A cheesecake? As delicious as can be, but not in a sexy way. Comfort food yes, sexy food no.
Well what the hell is a sexy dessert you ask?
Sexy is when you break the crust of an unremarkable looking chocolate cake and your spoon emerges with a glug of warm, gooey, chocolate ooze. A dessert is sexy when you have (want) to lick your spoon.
Cold desserts are not sexy. Warm desserts are. Self saucing desserts are bound to remind you of that time you accidentally ate half the raw batter of a chocolate cake (and didn't regret it at all)
Chocolate melting pots are made even sexier by the fact that they only take 12 minutes in the oven, therefore leaving copious amounts of non-kitchen time that you can put to use playing tonsil hockey with the lucky person your making these for.
Chocolate Melting Pots:
Adapted from Phillip Johnson's book; "Decadence"
200g dark chocolate
240g unsalted butter, diced
90g caster sugar
30g plain flour
icing sugar for dusting
Grease 6-8 ceramic ramekins with butter and lightly dust with flour, shaking off the excess. Place chocolate and butter in bowl over saucepan of simmering water, allow to slowly melt, stirring occasionally until smooth. Remove and allow to cool to room temp.
In a bowl whisk the eggs and sugar together until thick and pale. Fold the cooled chocolate mixture through the butter and then fold in the flour. Pour equally into the ramekins.
Refrigerate for at least two hours, this ensures that the inside will remain molten. Preheat the oven to 200 degrees C. Bake the pots for 10-12 mins until just set. They should be just cooked on the outside but molten in centre and should be slightly raised. Serve in ramekins, dust with icing sugar and serve with vanilla ice cream.