I did a post on quick desserts earlier with my favourite apple crumble recipe. Over summer 2011 I discovered Nigella Lawson’s famous chocohotpots. They turned out beautifully the third time I tried to make them but they were disgustingly sweet. I’ve played around with a couple of recipes and come up with this one. I’m also not a fan of recipes so this might be a little vague. You will be fine if you know what each ingredient in a baking recipe does.
Another little note, if you cook this cake for a little longer, it makes for a very moist, soft chocolate cake.
Here’s a little list of what things do in a recipe
Eggs: Bind, fluff
Baking powder: Fluff some more
Flour: Bind – mixed with eggs it really makes it sticky because flour releases gluten when it’s wet
Butter: Smooth, soften, bind
Your best bet is to get equal parts of eggs, flour and butter.
Here’s the ingredients and recipe
2 ½ – 3 tablespoons of flour
1 ½ – 2 tablespoons of sugar
2 ½ – 3 tablespoons of butter
2 handfuls of Hershey’s Semi-Sweet Chocolate chips
¼th cup of milk
1 tablespoon of baking powder
Mix the egg, flour and sugar together. Once all the ingredients are mixed, leave aside and work on your chocolate. You’re going to need a double boiler for this. A double boiler is just a pot of boiling water with a glass or metal bowl on top. You place your chocolate in the top bowl because chocolate is very heat-sensitive. It melts easily and you don’t want it to burn. Put your butter and chocolate in this bowl and add the milk and stir until you get a silky, dark brown mixture. Stir this into your flour-egg-sugar mixture and add the baking powder. Grease some small ramekins or a tiny baking pan and pour your mixture in. Bake for 10-15 minutes. It should look like a regular cake but when you stick a toothpick in, it comes out wet.
I actually forgot to put sugar in mine but it was still delicious. You can try it with lesser sugar and replace the butter with oil or margarine and the milk with skimmed milk for a lower fat recipe.