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Chocopots

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Chocopots-crispy shell surrounding a delicious molten center

Chocopots-crispy shell surrounding a delicious molten center

It was my Birthday last week. Did you all see the incredible cake Roxana of Roxana’s Home Baking made for me (virtually, that is.) She had me drooling for days. And she is right, I usually don’t have a cake for my birthday because I’m the last of 3 birthdays in one week. Don’t feel sorry for me. I don’t suffer. I’m the baker in this house and I can make anything I want, any time I want.
 
I’ve had these Chocopots pinned for months. I just hadn’t gotten around to making them yet. I know it’s weird but sometimes I’m just not in the mood for chocolate (please don’t tell anyone I said that.)

All through summer there is so much fresh fruit available I want to take advantage. Blueberries-Lemon Blueberry Pound Cake, Blueberry Muffins, Strawberries-Strawberry Cheesecake Smoothies, Strawberry Hand Pies, Strawberries with Brownies, Strawberries in a sandwich, Blackberries-Blackberry Lemon Bars, Raspberries. Then Apples and we had apple week. Apple Pie Danish, Fried Apples, Brown Sugar Cinnamon Fruit Dip, Quick Apple Crisp, Vanilla Apple Muffins. You get the idea.

Chocopots-crispy shell surrounding a delicious molten center

But it’s fall, and while everyone else is big into pumpkin, I’m going back to my first love-Chocolate.

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recipe adapted from Honey and Soy

Yield: 4 servings

Chocopots

Chocopots

Ingredients

  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup butter
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3 tablespoons all purpose flour

Instructions

  1. Preheat oven to 375 degrees. Butter bottom and sides of 4 one cup ramekins.
  2. Melt chocolate and butter in a double boiler over low heat. (you can probably do this in the microwave but I prefer the stove.) Remove from heat and let cool. Whisk together eggs, sugar and flour until frothy. Pour melted chocolate into egg mixture, stir until smooth and well combined. Spoon mixture into your ramekins.
  3. Place ramekins on a baking sheet and bake for 20 minutes. Remove from oven and let cool for 10 minutes before trying to eat. Caution, the gooey middle will be HOT!

Notes

You can make these ahead of time. Prepare ramekins and keep in the refrigerator until ready to bake. Bake for about 23 minutes.

recipe source ChocolateChocolateandmore.com

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Chocopots-crispy shell surrounding a delicious molten center

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grace

About Grace

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...

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Comments

  9. Diane Balch says

    I have a chocolate soufflé recipe that is similar to this but much more complicated. I would be more likely to make yours. Thanks for sharing this recipe on foodie friday.

    Reply

  10. Jana@Transformations From the Heart says

    I will try these. My daughter bakes a version that is much more complicated and is very good. These sound so easy to make. I’m a true Chocoholic at heart and love the sound of the ease and quickness for one of those “I want some chocolate now” moments!

    Reply

  16. Kathy Moody says

    These look so yummy!! I can’t wait to try these. Thanks so much for sharing at A Bouquet of Talent. I am so glad you did. I just joined you on FB and RSS. Love your awesome blog. 🙂

    Reply
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