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! 🙂
- 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
- Preheat the oven to 200°C.
- Butter the ramekins with 1 tablespoon butter.
- Melt the chocolate and butter in a bowl over simmering water. Set aside to cool.
- In another bowl, mix the eggs, sugar, flour, vanilla seeds and salt with an electric beater and beat until light and fluffy.
- Add the cooled butter and chocolate mixture and mix through with a spoon. 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.
- Serve with fresh berries and crème fraîche either in the ramekin with a spoon or carefully turn it over on a plate.