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Baked Chocolate Pots with Raspberries
2 people
00h 15
00h 25
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Ingredients and Method
Ingredients
- 170 g (6 oz) dark chocolate (60–70% cocoa), chopped
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ¼ cup (30 g) all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
- Fresh raspberries, for serving
Method
- Preheat the oven Preheat oven to 180°C / 350°F. Lightly butter 4 small oven-safe ramekins or ceramic pots.
- Melt chocolate and butter In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave (short intervals), stirring until smooth.
- Mix the batter Whisk the sugar into the melted chocolate mixture. Add the eggs one at a time, whisking well after each addition. Stir in vanilla, salt, and flour until just combined.
- Fill the dishes Divide the batter evenly among the prepared ramekins.
- Bake Place the ramekins on a baking tray and bake for 22–25 minutes, until the tops are set but the center remains soft and fudgy.
- Finish and serve Remove from the oven and let cool slightly for 5 minutes. Dust with powdered sugar and serve warm with fresh raspberries.
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