Ingredients
- 200g unsalted butter
- 200g dark chocolate (70% cocoa solids)
- 3 eggs
- 3 egg yolks
- 100g caster sugar
- 100g plain flour, sifted
- 1/3 cup thick cream, to serve
- 60g roasted peanuts, chopped, to serve
- 1 cup caramel popcorn, to serve
- ½ tsp sea salt, to serve
Serves: 4
Prep: 10 mins
Cooking: 10 mins
Method
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 10-12 minutes until the edges on the top are set, but the centre is still wobbly.
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.
Recipe presented by Falcon.
