Chocohotopots

• 1/2 cup unsalted butter
• 1 tablespoon unsalted butter
• 4 ounces semisweet chocolate, with 60 percent cocoa solids
• 2 eggs
• 3/4 cup superfine sugar
• 3 tablespoons all-purpose flour

1. Place a baking sheet in the oven and preheat to 400 degrees F.
2. ****Butter the ramekins with 1 tablespoon butter.
3. Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
4. In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture.
5. Divide the mixture between the 4 buttered ramekins.
6. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
7. Place each ramekin on a small plate with a teaspoon and serve.
8. Make sure to warn people that these desserts will be HOT!
9. ****Special equipment: 4 (2/3 to 1-cup capacity) ramekins.

unsalted butter, unsalted butter, semisweet chocolate, eggs, superfine sugar, allpurpose

Taken from www.food.com/recipe/chocohotopots-208760 (may not work)