My 3 daughters believe chocolate is king in our house. They are nuts for it. When I was writing this recipe I wanted a fondant like dessert with a gooey centre but with extra bits for crunch and flavour. I was pretty happy with this combination and my kids thought so too. It’s pretty rich so make smaller ones if you’re feeling less indulgent and cook them for about 8 minutes.
PREP 10 MIN
COOK 10 MIN
What you’ll need:
200g unsalted butter
200g dark chocolate (70% cocoa solids)
3 egg yolks
100g caster sugar
100g plain flour, sifted
⅓ cup thick cream, to serve
60g roasted peanuts, chopped, to serve
1 cup caramel popcorn, to serve
½ tsp sea salt, to serve
What to do:
Preheat oven to 180°C Fan or 200°C Conventional
Grease 4 x 250ml oven-proof mugs or ramekins with butter and place on a baking tray.
Melt butter and chocolate together in a bowl over a saucepan of simmering water until smooth. Remove from heat. In another bowl, whisk together eggs, egg yolks and sugar until thick and pale. Add the chocolate mixture and flour and fold together until combined. Divide among mugs or ramekins and bake for 10 minutes until the top is just set. Allow to cool slightly.
To serve, dollop some thick cream over each chocolate pot and top with some caramel popcorn, peanuts and a sprinkle of sea salt.