This is Nigella Lawson’s recipe, featured on Oprah back in 2005. This recipe has become a family favorite in my immediate family and with all the extended relatives as well.
I sincerely thank both Nigella and Oprah for introducing me to this luscious, delicious, decadent dessert.
I wasn’t one of those people that watched Oprah every day. No, that would be my mom. She was a devoted fan, and at least once a week she’d call me right at 4pm to ask if I was watching, because she thought I’d enjoy the topic of the day. Unfortunately, 4pm was not a time that I could sit of the sofa and tune in to any TV show. With children in elementary and middle school during those years, 4pm was the start of crazy time: bus stop pickups, after-school snacks, homework, preparing dinner, handling arguments, serving dinner, household and sibling crisis management. TV did not play a part in that time frame (and this was before we had the technology to record shows at the press of a button to watch later at our convenience, and I had not idea how to program my VCR to record, so those options were not available).
But every once in a while I did watch Oprah, either because school was not in session, or if the older kids had after-school activities and my normal routine was put on hold. It was one of those rare days that I turned on Oprah and was intrigued to see Nigella Lawson as her guest. I don’t remember what other recipes she demonstrated during the show, though I vividly remember the Choco-Hoto-Pots. Hot melty gooey chocolate — hard to forget. And easy to make! Definitely something I could pull off. And that I did, for almost every major holiday meal from that point forward. New Years Eve? Choco-Hoto-Pots! Christmas dinner? Choco-Hoto-Pots! Easter dessert? Choco-Hoto-Pots! Company for dinner? Choco-Hoto-Pots, of course!
In the recipe below I’ve added an option of dark chocolate chips for the white chocolate, because the last time we made this I was out of white chocolate and my daughter put in dark chocolate chips instead. It was delicious … possibly even better than with the white chocolate. From now on I may always make it with the dark chocolate … extra decadent!
butter for ramekins
3/4 cup semi-sweet chocolate chips
1 stick (4 ounces) unsalted butter
2 large eggs
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 cup white chocolate chips, or shaved white chocolate (melts very nicely), or dark chocolate chips or shavings
Heat oven to 400F.
Place a baking sheet in the oven to get hot.
Butter four 2/3-cup ramekins; set aside.
Using a microwave-safe bowl, melt together the semi-sweet chocolate and the butter. This takes about 1 minute. Set aside to cool.
In a medium bowl, combine eggs, sugar and flour.
Add cooled chocolate mixture, and mix until blended.
Fold in white (or dark) chocolate.
Divide mixture evenly among ramekins and place on the hot baking sheet.
Bake until tops are shiny and cracked and chocolate beneath is hot and gooey; about 20 minutes.
Place each ramekin on a small plate with a teaspoon and serve either plain, or dusted with powdered sugar, or with vanilla ice cream or whipped cream.