Molten Chocolate Cake Nigella Lawsons Choco Pots Recipes

Steps:

• 1. Place a baking sheet in the oven and preheat to 400 degrees F. Butter the ramekins with 1 tablespoon butter.
• 2. Melt the dark chocolate and 1 stick butter, either in a microwave or in a bowl suspended over a pan over simmering water, then set aside to cool a little.
• 3. 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.
• 4. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath. *(I always cook them for 18 minutes. I grab the oven handle and shake the oven slightly, if the center of the chocolate cakes looks a bit jiggly then they are done, because they will continue to cook after you take them out.)
• 5. Serve in the ramekins. Don't forget to warn people that the dessert is hot! *(If you feel like serving the molten cakes without the ramekins, make sure to butter the ramekins then dust them with cocoa powder before filling them with the cake mixture. When they are baked, carefully flip them on the serving plate.)

Steps:

• Place a baking sheet in the oven and preheat to 400 degrees F.
• Butter the ramekins with 1 tablespoon butter.
• Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick 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 cracked 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!

Steps:

• Put the butter in a medium bowl and melt it in the microwave. Add the chocolate to the hot butter and stir until melted.
• Crack 2 eggs into a bowl, and add 2 more yolks (discard the extra whites). Add the sugar, and beat or whisk until light and thick, about 1 minute. Add egg mixture and 2 teaspoons flour to the melted chocolate; beat until combined.
• Butter and lightly flour four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick). Tap out the excess flour. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
• When you're ready to bake, heat the oven to 450. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
• Put a plate on top of the ramekin and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the ramekin. Serve immediately, with ice cream, sorbet or whipped cream.

Steps:

• Preheat the oven to 350 degrees F. Line the bottom of the cake pan with baking parchment.
• Melt the chocolate either in a double boiler or a microwave, add the butter and let melt in the warm chocolate.
• Beat the 2 whole eggs and 4 egg yolks with 1/3 cup of the sugar, then gently add the chocolate mixture, the orange-flavored liqueur and the orange zest.
• In another bowl, whisk the 4 egg whites until foamy, then gradually add the remaining sugar and whisk until the whites hold their shape but are not too stiff. Lighten the chocolate mixture with a dollop of egg whites, and then fold in the rest of the whites. Pour into the prepared pan and bake for 35 to 40 minutes or until the cake is risen and cracked and the center is no long wobbly. Cool the cake in its pan on a wire rack; the middle will sink as it cools.
• When you are ready to eat, place the still pan-bound cake on a cake stand or plate for serving and carefully remove the sides of the pan from the cake. Don't worry about cracks or rough edges, it's the crater look we're going for here. Whip the cream until it's soft and then add the vanilla and orange-flavored liqueur and continue whisking until the cream is firm but not stiff. Fill the crater of the cake with the whipped cream, easing it out gently towards the edges of the cake, and dust the top lightly with cocoa powder pushed through a tea-strainer.

Steps:

• Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray.
• Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave and melt in 30 second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins.
• Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.
• You can now either put the mixture in the fridge, or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch but the middles still feel squidgy.
• Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.

Steps:

• Place a baking sheet in an preheated oven 400° Butter four 2/3-cup ramekins and set aside.
• Using a microwave or double boiler, melt together the semisweet chocolate and the butter,set aside to cool.
• In a bowl combine eggs,sugar and flour Add cooled chocolate mixture and mix well.
• Fold in white chips.
• Divide mixture evenly among ramekins and place on baking sheet.
• Bake until tops are shiny and cracked and chocolate beneath is hot and gooey about 20 minutes.
• Serve on plates this is very hot.