Chocohotopots, Poofed!

Are there any food writers “in your life” that you have read so much and so often–and you like so much–that when you are cooking you frequently imagine what they would have to say about what you were doing?

No? That’s just me?

Well at any rate, Nigella Lawson is one such for me. I love her writing, her attitude, everything. And when I made this dessert of hers–and photographed it quite poorly when the builder left the room (see my preceding post)–I thought to myself that she would approve. She would approve that I took her recipe but did not follow her instructions, instead choosing to whip the eggs into a frenzy resulting in a slight poof. She would approve that I served it in homey little ramekins dolloped with whipped cream but nary a raspberry or mint leaf in sight. Lastly, she would approve of the fact that when I realized I had not photographed it and I was halfway done, I took the photo anyway because if you cannot see the yumminess in that somewhat blurry shot of crisp and chewy and gooey chocolate smothered in whipped cream, well you have no imagination. Or you don’t like chocolate.

I cannot decide what I like best about this dessert: how easy it is, how incredible it tastes for such ease, or the name, which was given to it by her son I believe (and which my kids adore as well). Try making it and decide for yourself.

Chocohotopots, Poofed!
Adapted from Feast, Nigella Lawson

9 T unsalted butter (1 stick plus 1 T)
4 oz dark chocolate–I used a mix of 60% and 70%, chopped
2 eggs
3/4 cup sugar, preferably superfine but I have done it fine with regular, plus extra for dusting the ramekins
3 T AP flour
1/2 cup semi sweet chocolate chips

Place a baking sheet in the oven and preheat to 400 F. Butter 4 ramekins and then dust with sugar (place a few tablespoons of sugar into the ramekin and rotate to allow the sugar to stick to all sides and bottom and then pour into next ramekin. Repeat until all are dusted).

Melt the chocolate and butter by your method of choice and then set aside to cool to tepid.

Using a whip attachment or a whisk, beat the eggs and sugar until quite thick, pale and frothy, about 5 minutes. Whisk in the flour. Whisk in the cooled chocolate and butter mixture. Then fold in the chocolate chips. Divide the batter evenly between the 4 ramekins and smooth the tops. Bake in the preheated oven for about 20 minutes, until the tops have poofed a little and cracked. The underneath will still be chewy and gooey. I personally always serve with whipped cream but my mom prefers vanilla ice cream.