Chocohotopots

• 1 stick plus 1 tbsp unsalted butter
• 4 oz semisweet chocolate
• 2 eggs
• 3/4 cup superfine sugar (I use regular granulated)
• 3 tbsp all-purpose flour
• Special equipment: 4 (minimum 1 cup capacity) ramekins

1. Place a baking sheet in the oven and preheat to 400 degrees.
2. Butter the ramekins with 1 tbsp butter
3. Either in a microwave or in a bowl suspended over a pan over simmering water, melt the chocolate and 1 stick butter, then set aside to cool.
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. Divide the mixture between the 4 ramekins. Bake on the heated baking sheet for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
5. Place each ramekin on a small plate and serve.

butter, semisweet chocolate, eggs, sugar, flour, ramekins

Taken from www.epicurious.com/recipes/member/views/chocohotopots-50027240 (may not work)