Do you ever get the feeling that you are right where you are meant to be – at the right place, at the right time, doing exactly what you are meant to be doing? As it turns out, I often feel that way when I bake these chocolate pots. I love everything about them: the elegant look, the heavenly smell, how happy they seem to make people. And obviously the decadent, brownie-like tops and the rich pools of chocolate pudding lurking within are nothing to sneeze at either.
Clearly I have developed a sentimental fondness for this sweet little dish. I think it's because I've served them over and over to people that I am fond of, and they've become something of a tradition in my circle.
I had a friend over for dinner the other night and I took great pleasure in introducing her to this recipe. As I told her, what's especially lovely about these is how well they work for dinner parties. Whip them up early and then cover in plastic wrap and stash in the fridge while you make the rest of the menu. About an hour before dinner, preheat the oven, take them out of the fridge and allow to come to room temperature. When dinner is served, put them in the oven to bake. As people finish eating they will begin to smell the aroma of chocolate. I guarantee you will enjoy the looks on their faces. Leave little gems to cool while you make the coffee, and then serve them to your drooling diners. And feel free to play a little Otis Redding while you're at it. Or perhaps some Mingus?
This recipe is, of course, from Nigella Lawson, a woman who knows a thing or two about desserts. Not to mention the art of living. (Hint: happiness has nothing to do with pointless depravation. Not one single thing.)
Chocolate Pots, aka easiest dinner party dessert ever
By Nigella Lawson, makes 4
¾ cup semisweet chocolate chips
just over a stick of soft, unsalted butter
2 eggs
¾ cup of sugar
3 tablespoons flour
1. Preheat oven to 400F.
2. Place a metal bowl over a pot of gently boiling water. Add the chocolate chips and the butter and allow to melt slowly.
3. Use the wrapper from the butter to grease four ramekins (just under a cup volume each).
4. Cool the melted chocolate mixture.
5. In a mixing bowl, beat eggs.
6. Add sugar and whisk.
7. Spoon in flour and whisk.
8. Fold the cooled chocolate into the egg mixture and stir to combine.
9. Pour into ramekins, place on baking sheet and cook for about 20 minutes, until top is cracked. (Middle should still be gooey and molten.)
10. Cool chocolate pots for 15-30 minutes and serve.
