Hot Chocolate Pots

This is such a nice dessert, from one of the all-time most useful cookbooks - Good Housekeeping. The only thing that can be hard to judge is the cooking time as you really want a soft, gooey centre. If at all possible, try to make a couple of spares. With practice, you will soon know what the top looks like when they are cooked just right.

Method

1. Preheat the oven to 200°C
2. Lightly butter 4 x 150ml ramekins
3. Melt the chocolate and butter together in a heatproof bowl set over a pan of gently simmering water. Take off the heat, add the alcohol and stir until smooth
4. Meanwhile, whisk the eggs, egg yolk and caster sugar together in a large heatproof bowl set over a pan of water, using an electric whisk until the mixture is mousse like and doubled in volume. This will take about 5-10 minutes. Continue to mix until the beaters leave a ribbon like trail through the mixture
5. Pour the melted chocolate mixture into the egg mixture, carefully start to fold them together using a large metal spoon whilst also slowly adding the sifted flour
6. Divide the mixture between the four prepared ramekins and bake in the preheated oven for 12-14 minutes. The top should be just firm and you should be able to see a bit of a wobble underneath it. Dust with icing sugar and serve in the ramekin on a small plate with a napkin