Baked chocolate pot

Baked chocolate pot

By
From
Slow
Serves
4
Photographer
Tara Fisher

This is a simple idea, but I love it. It can be served hot, straight from the oven, or cooled, and it’s gooey in the centre when you spoon it out. I love it because it’s crusted on top and set like a mousse underneath, so you get the best of both textures. You can use the same filling in a tart, but in a pot like this it’s so much easier and quicker. Serve on its own, or with cream and cherries.

Ingredients

Quantity Ingredient
250g milk chocolate
100g dark chocolate
600ml double cream
4 large eggs
3 tablespoons amaretto liqueur
50g caster sugar
2 teaspoons vanilla sugar

Method

  1. Preheat the oven to 150°C. Break the milk and dark chocolate into pieces and place in a heavy-based saucepan with 400ml of the cream. Cook over a gentle heat, stirring constantly, until the chocolate melts. Remove from the heat, continuing to stir.
  2. Put the eggs, Amaretto liqueur and sugar in a separate bowl and mix well, but do not whisk. Pour the warm chocolate mixture onto the eggs, then stir until incorporated and pour through a fine sieve into a measuring jug.
  3. Put a tea towel in a deep roasting tin along with 4 individual ovenproof serving cups or ramekins, about 7.5cm tall and 4cm deep. Pour the chocolate mixture into them and put the tray in the oven on the middle shelf. Pour hot tap water into the tray until it comes up halfway up the sides of the serving cups, then close the oven door and bake for 1 hour.
  4. Remove from the oven and serve warm, or allow to cool before taking out of the tray. Put in the fridge to cool for 1 hour. Place the remaining cream in a mixing bowl with the vanilla sugar. Whip until soft peaks form, then serve alongside the chocolate pots.
Tags:
James Martin
Saturday Kitchen
slow cooking
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