There isn't much to say about these little pots except that, by my estimation, they encompass all things desirable in a dessert. Warm and rich chocolate cake, made a bit sweet by a dollop of softened vanilla ice-cream. I've been making these for a long time and they never get old. The edge of the cake cooks to a moist brownie-like consistency while the middle stays soft and rich, soaking up all of the melting cream. Brown sugar brings out the richness of the dark chocolate. A little instant espresso powder and pure vanilla do the same. Perfection in a pot.
Dark Chocolate Pots
4 oz butter, cut into small cubes
4 oz dark chocolate (preferably 60-70% cocoa)
2 eggs, at room temperature
3/4 cup brown sugar
3 Tbsp flour
2 tsp cocoa powder (preferably Dutch processed)
1 tsp pure vanilla extract
1 tsp instant espresso powder or instant coffee granules
good quality vanilla ice cream or gelato
Preheat oven to 400 degrees. Generously butter four small ramekins and arrange them on a rimmed baking sheet. Set aside.
Melt the butter and chocolate in a medium, heat-proof glass bowl set snugly over a small pot of simmering water. Alternately, melt the mixture in the microwave at 30 second increments, stirring between each.
Allow the chocolate mixture to cool a bit and then whisk in the eggs, brown sugar, flour, cocoa, vanilla, espresso powder and salt. The batter should be very smooth and glossy.
Pour batter evenly between the four prepared ramekins and bake on the rimmed baking sheet for 20 minutes or until the edges are just set and the centers are still a bit underdone.
Serve warm with a scoop of vanilla ice cream.
|Dark chocolate. The base of this heavenly dessert.|
|Allow the ice cream to gently melt into the warm cake before digging in.|