A weekend away with my wonderful foodie friends is always full of culinary adventures. A recent getaway was no exception. My dear hubby was commissioned to make a dessert for supper one evening. He decided to take Nigella’s choc pots as a base and give it his twist i.e. he added vanilla, berries, crème fraiche … but …

When Rick does get into the kitchen on these “country weekends” it is always with a beer or two… or three … On this specific evening spurred on by the beer he forgot to add the flour to the mixture! Anyway Rick soldiered on without the flour … well, lo and behold it came out perfectly! I could hardly believe it but these delicious chocolate pots had still retained their fluffiness and that thick, silky, rich, gooey, chocolateness inside … and yes, without the flour! 🙂

rick’s flourless chocolate pots

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Author: anél potgieter

Serves: 4

Ingredients

• 115g butter (he used salted)
• 100g dark chocolate (70%)
• 2 eggs
• ¾ cup sugar
• pinch of salt
• 3 Tbsp flour(rick omitted this :-))
• ½ vanilla pod, seeds scraped
• Fresh berries of your choice
• 4 Tbsp crème fraîche
• 4 ramekins + 1 Tbsp butter

Instructions

1. Preheat the oven to 200°C.
2. Butter the ramekins with 1 tablespoon butter.
3. Melt the chocolate and butter in a bowl over simmering water. Set aside to cool.
4. In another bowl, mix the eggs, sugar, flour, vanilla seeds and salt with an electric beater and beat until light and fluffy.
5. Add the cooled butter and chocolate mixture and mix through with a spoon. Divide the mixture between the 4 buttered ramekins.
6. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
7. Serve with fresh berries and crème fraîche either in the ramekin with a spoon or carefully turn it over on a plate.

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